Jumbo Lump Crab Cakes Recipe

Prepare crab mixture

Gently pick through the jumbo lump crab meat to remove any shells and large cartilage, keeping the lumps as intact as possible. In a large bowl, whisk together 1/2 cup mayonnaise, the egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, chopped white/light green parts of the green onions, chopped parsley, salt, and black pepper until smooth.

Combine with crumbs

Fold the crab meat into the mayonnaise mixture with a gentle hand to avoid breaking up the lumps. Add 3/4 cup panko breadcrumbs and gently combine until mixture holds together when shaped; do not overmix. If mixture seems too wet, add up to 2 tablespoons additional panko.

Form cakes

Divide the mixture into 6 equal portions (makes 6 medium/large crab cakes). Form each portion into a compact patty about 3 inches across and 1 inch thick. Place on a parchment-lined tray and refrigerate for 20–30 minutes to firm up; chilling helps them hold their shape when frying.

Pan-fry

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons vegetable oil. When the butter is foaming and oil is shimmering, add crab cakes (work in batches if necessary, leaving space between cakes). Cook 3–4 minutes per side until golden brown and crisp and an instant-read thermometer inserted into the center registers 145°F (or hot throughout). Transfer to a paper towel–lined plate and keep warm in a low oven if needed.

In a medium bowl combine 1 tablespoon rice vinegar, 1/2 tablespoon soy sauce, 1/4 cup mayonnaise, 1/2 teaspoon wasabi paste (start milder and increase to taste), 1/2 teaspoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon salt. Whisk until smooth and slightly emulsified.

Add the thinly sliced cabbage, julienned/grated carrot and dark green part of the sliced green onion to the dressing and toss to coat evenly. Taste and adjust wasabi or salt if needed. Refrigerate until ready to plate; if making early, drain any excess liquid before serving.

Whisk together 1/2 cup mayonnaise, 1 tablespoon sriracha and 1 teaspoon lemon juice until smooth. Taste and add additional hot sauce to reach desired heat. Transfer to a squeeze bottle or small bowl for plating.

Heat neutral oil in a small heavy-bottomed saucepan to 350°F (180°C) for frying wontons. If you don't have a thermometer, test with a corner of a wonton wrapper — it should sizzle and brown quickly but not smoke.

Working in batches, fry wonton wrappers flat or folded into cups for 10–20 seconds until crisp and golden. Use a spider or slotted spoon to remove them and drain on paper towels.

Alternatively, brush wonton wrappers with oil and bake on a parchment-lined sheet at 375°F (190°C) for 6–8 minutes until golden and crisp.

To serve, place a spoonful of wasabi slaw on the plate, top with a warm crab cake, drizzle spicy mayo artistically around or over the cake, add a crisp wonton on the side or resting against the cake, and garnish with sliced green onions and a lemon wedge.