Jonah Crab Cake Recipe

Prepare mixture

In a large bowl combine 1 lb picked Jonah crab meat, 1/2 cup mayonnaise, 1 large beaten egg, 1/2 cup panko breadcrumbs, 1 tbsp Dijon mustard, 1/2 tsp Worcestershire, 1 tbsp fresh lemon juice, 2 tbsp finely chopped shallot, 2 tbsp chopped parsley, 2 tbsp finely chopped celery (if using), 1 tsp salt and 1/2 tsp black pepper. Gently fold ingredients together with a rubber spatula to retain crab lumps; avoid overworking. Taste a tiny pinch and adjust seasoning if needed.

Chill and portion

Cover the bowl and refrigerate mixture for 20–30 minutes to firm up for shaping. Once chilled, form into 6 equal cakes (about 3 oz each) using lightly oiled hands or a 3" ring to pack and release. Place formed cakes on a parchment-lined tray and keep chilled while preparing other components.

Cook crab cakes

Heat a large skillet over medium heat and add 2 tbsp unsalted butter and 1 tbsp neutral oil. When butter is foaming and just beginning to brown, add crab cakes (do not crowd the pan). Cook 3–4 minutes per side until golden brown and an instant-read thermometer in the center reads 145°F or the cakes are firm and heated through. If cakes brown too quickly, reduce heat to medium-low. Transfer cooked cakes to a warm sheet and keep in a low oven (200°F / 95°C) while finishing remaining cakes.

In a small blender or food processor combine 1/2 cup mayonnaise, 1/2 cup packed basil leaves, 2 tbsp packed tarragon leaves, 1 small garlic clove, 1 tsp fresh lemon juice, 2 tbsp extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Purée until smooth and bright green, scraping down sides as needed. If too thick, thin with 1–2 tsp water or more lemon juice to desired consistency. Transfer to a squeeze bottle or small bowl and refrigerate until service.

Pour 3/4 cup balsamic vinegar into a small saucepan. Add 1 tsp sugar if you prefer a sweeter glaze. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until reduced by about half and syrupy, approximately 8–12 minutes (viscosity should coat the back of a spoon). Remove from heat and let cool slightly — it will thicken more as it cools. Transfer to a small spoon or squeeze bottle for plating.

Preheat broiler or a grill pan. In a small bowl combine 1 cup drained, roughly chopped San Marzano tomatoes, 1 tbsp extra-virgin olive oil, 1 tbsp finely chopped basil, 1/2 tsp red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Stir gently to combine and let sit 5–10 minutes to meld flavors.

Brush both sides of baguette slices with remaining olive oil and toast under broiler or on a hot grill pan until golden, about 1–2 minutes per side. Rub the warm toasts with the cut side of one garlic clove to impart subtle garlic aroma. Spoon roughly 1 heaping tablespoon of the San Marzano tomato mixture onto each toast right before plating to avoid sogginess.

On each plate place one toasted San Marzano bruschetta. Set a warm Jonah crab cake slightly overlapping the toast. Drizzle 1–2 tsp basil–tarragon aioli over the top or pipe a small dollop beside the cake. Using a spoon, streak 1–2 tsp balsamic reduction across the plate and/or drizzle lightly over the crab cake for contrast. Finish with a few microgreens or small basil leaves, a light sprinkle of coarse sea salt if desired, and a lemon wedge on the side. Serve immediately.