Confirmation Crab Cake Dinner Recipe

Prepare crab mixture

Place the lump crab meat in a large bowl and gently pick through to remove any shells and break up large lumps, keeping as many pieces intact as possible.

In a separate bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons minced parsley, and sliced green onions. Add 1 cup panko breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon black pepper and mix until combined.

Add the crab meat to the dressing mixture and very gently fold until just combined. Use a light touch to preserve lumps. If mixture feels too wet to form, add up to 1/4 cup additional panko, 1 tablespoon at a time, until it holds shape.

Cover the bowl and refrigerate for 20–30 minutes to firm up the mixture (this helps the cakes hold together while cooking).

Divide the chilled mixture into 8 equal portions (about 2 ounces each) and shape into compact patties about 3 inches wide and 3/4 inch thick. If desired, lightly press the patties into the extra 1/2 cup panko for a crisp exterior.

Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon olive oil. When the fat is shimmering, add 4 crab cakes without crowding the pan. Cook undisturbed 3–4 minutes until golden brown, then carefully flip and cook the other side 3–4 minutes until golden and cooked through (internal temperature about 145°F/63°C). Transfer to a sheet pan in a warm oven (200°F/95°C) while you cook the remaining cakes, adding the remaining 1 tablespoon butter and 1 tablespoon oil before the next batch.

Keep finished crab cakes warm and loosely tented with foil until ready to serve.

In a small bowl combine 1/2 cup mayonnaise, 2 teaspoons rinsed chopped capers, 2 teaspoons finely chopped cornichons or dill pickles, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon finely chopped parsley, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth and taste; adjust salt or lemon as needed. Chill until serving.

In a small jar or bowl whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper until emulsified.

Toss mixed salad greens, halved cherry tomatoes and sliced cucumber with just enough vinaigrette to coat (about 2–3 tablespoons) right before serving. Reserve any extra dressing for another use.

Divide the dressed greens among 4 plates. Place two warm crab cakes on each plate alongside the salad.

Spoon 1–2 tablespoons of the lemon-caper tartar sauce beside or over each crab cake. Garnish with additional chopped parsley and a lemon wedge.

Serve immediately while cakes are hot and the salad is crisp.