Crab Cakes Recipe

1. Prepare crab mixture

In a large bowl gently pick through the lump crab meat to remove any shells and separate large lumps. In a separate small bowl whisk together mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay, salt and black pepper until combined.

2. Combine

Add the panko breadcrumbs, sliced green onions and chopped parsley to the mayo mixture and stir to combine. Gently fold in the crab meat, taking care not to pulverize the lumps. Mix just until evenly coated and the mixture holds together when pressed; if too loose, add 1 tablespoon additional panko.

3. Form cakes

Portion the mixture into 8 equal portions (makes 8 small cakes) or 4 larger cakes. Use a 1/4 cup measure for each small cake, and gently shape into compact patties about 1 inch thick. Place patties on a tray and refrigerate for at least 20 minutes to firm up (this helps them hold during cooking).

4. Cook

Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon neutral oil. Once shimmering, add crab cakes (do not overcrowd; cook in batches if needed). Cook undisturbed 3–4 minutes until golden brown, then carefully flip and add remaining 1 tablespoon butter and 1 tablespoon oil. Cook an additional 3–4 minutes until both sides are golden and internal temperature reaches 145°F (or cooked through). Transfer to a warm plate and keep warm while you finish remaining cakes.

5. Combine the halved cherry tomatoes, corn kernels, diced avocado, finely diced red onion, minced jalapeño (if using) and chopped cilantro in a medium bowl.

6. Whisk together the lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Pour the dressing over the tomato mixture and gently toss to coat. Taste and adjust seasoning with additional salt or lime juice as needed. Refrigerate until ready to serve; dress just before serving if making ahead to keep avocado from browning.

7. Warm 1/4 cup olive oil in a small saucepan over very low heat—do not let it smoke. Remove from heat and whisk in the smoked paprika and sweet paprika until fully incorporated. Let sit 5 minutes to infuse and cool slightly.

8. To serve: Spoon a tablespoon or two of paprika oil onto each plate or drizzle decoratively. Place 1–2 crab cakes per plate and top each with a generous spoonful of the tomato, corn & avocado relish. Garnish with microgreens or chopped chives and serve with lemon wedges for squeezing over the crab cakes.

9. Leftovers & storage: Store crab cakes and relish separately in airtight containers in the refrigerator for up to 2 days. Reheat crab cakes gently in a 350°F oven for 8–10 minutes to preserve texture; do not microwave if you want to keep crispness.