Crab Cake Dinner Recipe

Prepare crab mixture

Gently pick through 1 lb lump crab meat to remove any shells or cartilage; place in a large bowl and set aside. In a separate small bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 1 tsp lemon zest, 2 tbsp minced parsley, 2 thinly sliced green onions, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Add 3 oz plain breadcrumbs to the mayonnaise mixture and stir until combined. Fold the crab meat in gently—stir only until evenly coated to keep lumps intact. If the mixture seems too loose to shape, add up to 1/2 cup extra breadcrumbs a little at a time until it holds together when pressed.

Form cakes and chill

Portion the mixture into 8 (3–3.5 oz) cakes using a 1/3-cup scoop or by hand. Gently press each into a 3/4-inch thick patty. Place cakes on a parchment-lined tray, cover lightly, and chill in the refrigerator for 30 minutes to set; this helps them hold during cooking.

Cook crab cakes

In a large skillet over medium heat, add 2 tbsp unsalted butter and 2 tbsp neutral oil. When the butter foams and the pan is hot, add crab cakes (work in batches so they aren’t crowded). Cook 3–4 minutes per side until golden brown and crisp and the interior registers 135–145°F and is just set. Transfer to a wire rack or paper towel-lined plate to rest.

If coating with extra breadcrumbs: after forming, lightly press each cake into 1/2 cup extra breadcrumbs and shake off excess before cooking. Adjust cooking time by 30–60 seconds per side if using the coating.

In a small saucepan or skillet over low heat, melt 3 tbsp unsalted butter. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant (do not brown). Remove from heat and stir in 1 tbsp fresh lemon juice, 1 tbsp chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Keep warm until ready to spoon over crab cakes.

Cook potatoes

Place 1 lb halved baby potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to simmer and cook until fork-tender, about 12–15 minutes. Drain well and return to the pot.

While still hot, mash the potatoes with 2 tbsp butter, 1 crushed garlic clove (warm the garlic briefly in the milk first if you prefer a milder flavor), and 1/2 cup whole milk. Season with 3/4 tsp salt and 1/4 tsp pepper. Adjust milk for desired consistency and keep warm.

Steam asparagus

Trim woody ends from 1 lb asparagus. Steam or blanch in boiling water for 3–4 minutes until bright green and tender-crisp. Immediately transfer to an ice bath for 30 seconds if you want a vibrant color, then drain. Toss asparagus with 1 tbsp olive oil and 1/2 tsp kosher salt just before serving.

Arrange 2 crab cakes per plate with a spoonful of garlic mashed potatoes and a portion of asparagus. Drizzle 1–2 tbsp lemon herb butter sauce over the crab cakes and garnish with chopped parsley and lemon wedges. Serve immediately.