Gulf Coast Crab Cakes Recipe

Prepare crab mixture

Gently pick through 1 lb lump crabmeat to remove any shell pieces, keeping lumps intact. In a large bowl, combine 3 tbs panko, 3 tbs mayonnaise, 1 beaten egg, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs finely chopped parsley, 2 tbsp thinly sliced scallion whites/greens, 1 tsp Old Bay, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp freshly ground black pepper. Fold the crabmeat into the binder gently — do not overmix; leave visible lumps of crab.

Form cakes and chill

Using an ice cream scoop or 1/4-cup measure, portion mixture into 8 (about 3 oz) cakes or four larger 1/2-cup cakes, depending on desired serving size. Lightly shape into compact patties about 3/4 inch thick. Place on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to firm; this helps them hold during cooking.

Pan-fry crab cakes

Heat a large skillet over medium heat. Add 2 tbs unsalted butter and 1 tsp neutral oil (the oil raises the smoke point). When butter foams and is hot, add crab cakes (do not overcrowd — work in batches). Cook until golden brown and crisp, about 3-4 minutes per side, flipping carefully with a spatula. If cakes are thick, cover briefly (30 seconds–1 minute) to ensure they heat through. Transfer cooked cakes to a warm oven (200°F/95°C) or a plate lined with paper towels while you finish remaining cakes.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped fresh dill, 2 tbs finely chopped cornichons or dill pickles, 1 tsp chopped capers, 1 tbs lemon juice, 1/2 tsp Dijon mustard, 1 tbsp finely minced shallot, 1/4 tsp salt and 1/4 tsp black pepper. Stir until evenly combined. Taste and adjust acidity or salt as needed. Chill at least 15 minutes to let flavors meld. Keep refrigerated until service.

Reduce aromatics

In a small saucepan over medium heat combine 1/4 cup dry white wine, 1 tsp white wine vinegar and 1 finely minced shallot. Bring to a simmer and reduce until about 1-2 tablespoons of liquid remain (about 6-8 minutes).

Finish sauce

Lower heat to very low. Add 2 tbs lemon juice and 1 tsp heavy cream, stirring. Whisk in the cold butter cubes a few at a time, allowing each addition to emulsify before adding more. Keep the sauce warm but do not boil or the emulsion will break. Season with 1/4 tsp salt and 1/8 tsp white pepper. If sauce becomes too thick, whisk in 1/2 tsp warm water or more lemon juice to adjust consistency. Keep warm until plating.

Place 2 crab cakes per plate (or desired portion). Spoon a tablespoon of dill tartar to the side or lightly dollop on top of each cake. Drizzle a couple of tablespoons of warm lemon beurre blanc around or over the cakes (use sparingly so it doesn't mask the crab). Garnish with fresh dill sprigs and serve with lemon wedges.