Jumbo Lump Crab Cake Recipe

Prepare breadcrumb binder

Place torn bread in a small bowl and drizzle with 1–2 tablespoons water or milk if very dry; pulse briefly in a food processor or squeeze by hand to form coarse crumbs (about 1 cup). Set aside.

Mix binder and seasonings

In a medium bowl whisk together mayonnaise, Dijon, Worcestershire, lemon juice, beaten egg, chopped shallot, parsley, Old Bay, salt and pepper until smooth. Fold in the prepared breadcrumbs until just combined.

Add crab meat

Gently fold the jumbo lump crab meat into the mixture in 3 additions, using a rubber spatula and careful strokes to keep lumps intact. Taste a small pinch and adjust seasoning with a little salt or lemon if needed.

Form cakes

Divide mixture into 4 equal portions (about 6–7 ounces each). With lightly oiled hands, shape into compact patties roughly 3.5–4 inches wide and 1–1¼ inches thick. Refrigerate on a parchment-lined tray for at least 30 minutes to firm up (up to 2 hours).

Cook

Heat a large skillet over medium heat and add butter and oil. When foaming, add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and internal temperature reaches 145°F (or until heated through). Turn carefully with a thin spatula. Transfer to a warm plate and keep in a low oven (200°F) while finishing remaining cakes.

In a small bowl mash the softened butter with a fork until smooth. Fold in the minced crab claw meat, chopped chives, lemon zest, cayenne and salt until evenly distributed. Place on plastic wrap, roll into a small log, twist ends and refrigerate for 15–20 minutes to firm slightly. Slice into rounds to place atop hot crab cakes just before serving so it melts into the crust.

Prep chicory

Preheat a grill or grill pan to medium-high. Brush cut sides of the halved chicory with 1 tablespoon olive oil and season lightly with salt and pepper.

Grill

Place chicory cut-side down on the hot grill and cook 2–3 minutes until char marks form and leaves soften slightly. Flip and grill the outer side another 1–2 minutes. Remove and let cool slightly; then thinly slice crosswise into 1/2-inch strips.

Make dressing and toss

Whisk together remaining 1 tablespoon olive oil, sherry vinegar, Dijon, honey, salt and pepper in a large bowl. Add sliced grilled chicory, optional sliced fennel and toss to coat. Let sit 5–10 minutes so flavors meld. Adjust seasoning. Toss in microgreens or baby arugula just before plating.

Place one crab cake on each plate, top with a slice of chilled crab butter so it melts over the cake. Arrange a generous portion of grilled chicory slaw alongside. Garnish with lemon wedge and chopped chives or parsley. Serve immediately.