Maryland Crab Cakes Recipe

Prepare crab cake mixture

In a large bowl gently break up the lump crabmeat into large chunks, being careful not to shred it. Add 1/2 cup breadcrumbs, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the beaten egg, 2 tablespoons chopped parsley and the diced red bell pepper (if using). Using a rubber spatula, fold ingredients together gently until mostly combined but crab chunks remain intact. Do not overmix.

Form and coat

Divide the mixture into 8 even portions for 4 oz cakes (or 6 portions for larger cakes). With lightly oiled hands, gently press each portion into a 3-inch patty about 3/4-inch thick. Spread the 1/2 cup panko (or additional breadcrumbs) on a plate and lightly press both sides of each patty into the panko to coat; shake off excess.

Chill (recommended)

Place formed, coated crab cakes on a tray, cover loosely with plastic wrap and refrigerate for 30 minutes to firm. This helps the cakes hold together when cooking.

Pan-sear

Heat a large nonstick or stainless steel skillet over medium heat. Add 2 tablespoons butter and 2 tablespoons neutral oil. When butter foams and the pan is hot (about 325-350°F surface temperature), add crab cakes without crowding, cook 3-4 minutes on the first side until golden brown, then carefully flip and cook 3-4 minutes more until deeply golden and heated through. Transfer to a warm oven (200°F) or a plate tented with foil to keep warm while cooking remaining cakes. Add lemon wedges for serving.

Place the cubed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12-15 minutes.

Drain the potatoes well in a colander and return them to the hot pot. Place pot over low heat for 30-60 seconds, shaking the pot occasionally to evaporate remaining moisture.

Add 3 tablespoons butter, 1/2 cup warmed milk and 2 tablespoons sour cream (if using) to the potatoes. Mash with a potato masher or ricer until smooth but still a bit creamy. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust seasoning. Keep warm until serving.

Preheat a grill or grill pan to medium-high heat (about 400°F). Toss trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to coat evenly.

Place asparagus in a single layer on the grill. Grill for 3-5 minutes, turning occasionally, until bright green with tender-crisp stalks and char marks. Remove to a platter and, if desired, sprinkle with 1 teaspoon fresh lemon zest. Keep warm until plating.