Lump Crab Cakes Recipe

Mix base

In a large mixing bowl combine mayonnaise, Dijon mustard, egg, lemon zest, Old Bay seasoning, smoked paprika, kosher salt and black pepper. Whisk until smooth and homogenous.

Add aromatics and crumbs

Fold in the chopped parsley, sliced green onions and 3/4 cup of the panko breadcrumbs until evenly distributed.

Incorporate crab meat

Gently fold in lump crab meat, being careful not to break up the lumps. Add remaining 1/4 cup panko only if the mixture feels too wet — the mixture should hold together when pressed but still be delicate.

Form cakes

Divide mixture into eight equal portions (about 2 oz each) and form into compact patties about 2.5 inches wide and 3/4 inch thick. Place on a parchment-lined tray, cover and chill in refrigerator for 20–30 minutes to firm up.

Preheat skillet

Heat a large cast-iron or heavy skillet over medium-high heat. Add butter and oil and let butter foam but not burn.

Cook crab cakes

Add crab cakes (work in batches if necessary) and cook without moving for 3–4 minutes until deep golden brown. Flip carefully and cook 2–3 minutes more until browned and just cooked through. Internal temperature should reach 145°F (63°C). Transfer to a warm plate and keep loosely tented while finishing remaining cakes.

Grill corn

Preheat a grill or grill pan to medium-high. Toss corn kernels with 1 tsp olive oil and a pinch of salt. Grill in a cast iron skillet or grill pan for 6–8 minutes, stirring occasionally, until kernels develop golden-brown char spots. Remove and allow to cool slightly.

Combine relish

In a bowl combine the grilled corn, quartered cherry tomatoes, diced red onion, diced jalapeño (if using), chopped cilantro, lime juice, salt and pepper. Stir gently and adjust seasoning to taste. Let sit at room temperature for at least 10 minutes so flavors meld.

Blend salsa

In a small food processor or blender combine cilantro, parsley, capers, garlic, anchovy (if using), lemon juice and salt. Pulse to chop, then stream in olive oil with the motor running until a loose, slightly coarse emulsion forms. Taste and adjust salt, pepper or lemon as needed. If too thick, add 1/2 tsp water to loosen.

Whisk crema

In a small bowl whisk together sour cream, mayonnaise, lime juice, smoked paprika, hot sauce (if using) and salt. If mixture is too thick for drizzling, thin with up to 1 tsp water until it reaches a smooth, spoonable consistency. Refrigerate until ready to serve.

Place two crab cakes on each small plate (this recipe makes 8 cakes; serves 4). Spoon about 2 tablespoons of grilled corn & tomato relish next to or atop each crab cake.

Drizzle about 1 tablespoon of salsa verde around and over the cakes for brightness.

Finish with a 1-teaspoon drizzle of smoked paprika crema over each cake, a sprinkle of microgreens or chopped chives, and serve with a lemon wedge.

Serve immediately so crab cakes remain crisp; extra salsa verde and crema can be served on the side.