Crab Cake Recipe

Prepare filling

In a large bowl, gently pick through the lump crab meat to remove any shells and ensure there are no large lumps. Combine crab meat with 1/2 cup mayonnaise, Dijon mustard, egg, chopped parsley, sliced green onions, Old Bay seasoning, kosher salt, black pepper, lemon zest and lemon juice. Fold ingredients together gently so the crab lumps remain mostly intact.

Add binder and form cakes

Fold in 1 to 1 1/2 cups panko breadcrumbs to achieve a mixture that holds together when pressed but is not dry. (Reserve remaining panko for dredging.) Use a 1/3-cup measure or form into 6 equal patties about 3 inches across and 3/4 inch thick. Chill patties on a tray for 20–30 minutes to firm up; this helps them hold together when cooking.

Cook crab cakes

In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Dredge each chilled patty lightly in remaining panko to coat the outside. Place cakes in skillet without crowding (work in batches if needed). Cook until golden brown, about 3–4 minutes per side, pressing gently once after flipping, and add remaining 1 tablespoon butter to the pan to baste during the second side. Internal temperature should reach 145°F or cakes should be hot through. Transfer to a warm plate and keep loosely covered while finishing remaining cakes.

In a blender or food processor, combine cilantro, parsley, basil, garlic, Greek yogurt, olive oil, lime juice, salt and pepper. Blend until smooth and bright green, scraping down the sides once. Taste and adjust seasoning or lime to balance acidity. Transfer to a small bowl and refrigerate until serving.

Whisk together mayonnaise, minced chipotle, orange zest, orange juice, honey, smoked paprika and salt in a small bowl until smooth. Taste and adjust heat by adding more minced chipotle if desired. Chill until ready to serve.

Place thinly sliced red onion in a jar or bowl. In a small saucepan, heat apple cider vinegar, water, sugar and salt just until sugar and salt dissolve (do not need to boil). Pour the hot brine over the onions, press down to submerge, and let sit at room temperature for 30 minutes. For best flavor, refrigerate at least 1 hour before serving; they keep well refrigerated for up to 2 weeks.

Arrange a small bed of mixed greens on each plate. Place 1 or 2 warm crab cakes on the greens. Spoon a drizzle of both Green Sauce and Orange Chipotle Sauce over or alongside the cakes (about 1–2 tablespoons of each sauce per serving). Top with a few pickled onion slices and serve with lemon wedges on the side.