Jumbo Lump Crab Cakes Recipe

Prepare crab mixture

In a large bowl gently pick through the jumbo lump crab meat to remove any shells and break up large pieces slightly—retain large lumps where possible. In a separate medium bowl whisk together 1/2 cup mayonnaise, the egg, 1 tablespoon Dijon, 1 teaspoon Worcestershire, 1 teaspoon Old Bay, 2 tablespoons chopped parsley, sliced green onions, 1 teaspoon lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper until combined.

Add the panko breadcrumbs to the mayo mixture and stir until evenly moistened. Gently fold the crab meat into the mixture, taking care to preserve lumps. Do not overwork—the mixture should hold together when formed but still be loose enough to be soft.

Using a 1/3-cup measure (or weigh), form the mixture into 6 equal patties (about 3/4-inch thick). Place patties on a tray, cover lightly with plastic wrap, and refrigerate for at least 30 minutes to help them set.

Cook crab cakes

In a large skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons vegetable oil. When shimmering and just beginning to foam, add crab cakes (do not overcrowd—work in batches if necessary). Cook until golden brown, about 3-4 minutes per side, pressing gently once with a spatula to ensure contact. Reduce heat if browning too quickly. Transfer cooked crab cakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm while you finish remaining cakes.

If using fresh corn, bring a pot of water to a boil and cook corn 2-3 minutes, then drain and cool. Cut kernels off the cob. If using frozen, thaw and drain excess moisture. Place corn kernels in a medium bowl.

Add the diced red bell pepper, red onion, minced jalapeño (if using), chopped cilantro, 1 tablespoon lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine and taste; adjust seasoning or lime as desired. Refrigerate until ready to serve.

Scoop the avocado flesh into a small bowl or food processor. Add 1 teaspoon lime juice, 2 tablespoons sour cream (or Greek yogurt), 1/4 teaspoon salt and 1 tablespoon water. Mash with a fork for a slightly textured purée or blitz briefly in a food processor for a smoother consistency. Adjust thickness with additional water, 1 teaspoon at a time, to reach a spreadable purée. Taste and adjust seasoning.

Transfer to a piping bag or small squeeze container for neat plating, or keep in a covered bowl with plastic wrap touching the surface to prevent browning until ready to plate.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, minced garlic, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust acidity or salt. Refrigerate until service.

On each plate, place a small smear or quenelle of avocado purée where you will set the crab cake. Warm the corn salsa briefly if desired or serve chilled beside the crab cake.

Place a crab cake on the avocado purée. Spoon 1-2 tablespoons corn salsa alongside or on top of the crab cake. Drizzle or dot lemon aïoli around the plate (about 1 tablespoon per cake). Garnish with lemon wedges and microgreens or extra parsley. Serve immediately while crab cakes are hot.