Maryland Blue Crab Cakes Recipe

Prepare binding mixture

In a large bowl combine 1/2 cup mayonnaise, the large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 tablespoon Old Bay seasoning, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 tablespoons chopped parsley, 1 tablespoon chopped chives and 1 tablespoon lemon zest. Whisk until smooth and homogenous.

Fold in crab and breadcrumbs

Gently fold 1 pound of picked-over lump crab meat into the binding mixture, taking care to preserve large lumps. Add 1 1/2 cups of the panko breadcrumbs first and gently combine; if mixture feels too wet to form cakes, add remaining panko 1/2 cup at a time until mixture holds shape but still feels moist. Do not overmix.

Form cakes

Using a 1/3- to 1/2-cup measure, shape the mixture into 8 uniform cakes (about 2.5"–3" diameter, 3/4" thick). Place on a rimmed baking sheet and chill in refrigerator for 30 minutes to firm up (this helps cakes hold when searing).

Cook crab cakes

In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon neutral oil. When foaming subsides and pan is hot, add crab cakes in a single layer without overcrowding (work in two batches if necessary). Cook 3–4 minutes per side until golden brown and crusty, pressing gently once to ensure contact; internal temperature should reach 145°F. Transfer cooked cakes to a warm baking sheet and keep in a low oven (200°F) while finishing remaining cakes.

Classic lemon aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice and 1 minced garlic clove. Season to taste with a pinch of salt and 1–2 grinds of black pepper. Mix until smooth. Chill until service.

Spicy remoulade aioli

In a separate small bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1 teaspoon finely chopped capers and 1 teaspoon finely chopped cornichons (or dill pickle). Stir to combine and adjust heat/salt to taste. Chill until service.

Make the vinaigrette

Whisk together 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper in a small bowl. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Taste and adjust acid, sweetness, or salt.

Dress the greens

Place 5 cups mixed organic garden greens in a large bowl. Add vinaigrette sparingly (start with half) and gently toss to coat leaves evenly. Add more vinaigrette if needed so leaves are lightly dressed but not soggy.

Divide dressed greens among 4 plates as a bed for the cakes.

Place two warm crab cakes on top of greens on each plate. Spoon a dollop (about 1 tablespoon) of each aioli next to or atop each cake to present the aioli duo. Garnish with microgreens or extra parsley and a lemon wedge.

Serve immediately so crab cakes stay crisp. Leftover crab cakes can be refrigerated up to 2 days; reheat gently in a 350°F oven to preserve texture.