Polo Crab Cake Recipe

In a large bowl, gently combine the lump crab meat with mayonnaise, egg, Dijon mustard, lemon juice, lemon zest, chives, Old Bay seasoning, salt, and white pepper until just combined. Avoid overworking to keep the crab meat tender.

Sprinkle in the panko breadcrumbs and fold until the mixture holds together loosely.

Form eight equal patties, about 3 cm thick. Chill on a parchment-lined tray for 20 minutes to help them set.

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Cook crab cakes 3-4 minutes per side, until deep golden and just cooked through. Do not overcrowd the pan.

Transfer to a warm plate and let rest a minute. Keep warm while finishing aioli and salad.

To serve, place a bed of Watercress & Radish Salad on each plate, top with two crab cakes, and drizzle with Lemon Aïoli.

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and lemon zest until smooth.

Season with salt and white pepper to taste. If desired, refrigerate 10-15 minutes to let flavors meld.

In a large bowl, toss watercress with olive oil, lemon juice, and a pinch of salt until leaves are lightly coated.

Add thinly sliced radishes and toss to combine.

Arrange the salad on plates as a base for the crab cakes and spoon any remaining lemon aioli over or alongside the cakes.