Jumbo Lump Crab Cakes Recipe

Prepare crab mixture

Gently pick through the jumbo lump crab meat to remove any bits of shell and break up any very large lumps, keeping as much large pieces intact as possible. In a large bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon, 1 teaspoon Worcestershire, 1/2 teaspoon hot sauce, the egg, chopped parsley, finely diced celery, sliced green onions, Old Bay, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until smooth.

Fold crab and binder

Fold the crab meat into the dressing mixture very gently with a rubber spatula so lumps remain. Sprinkle in 3/4 cup panko and fold just until incorporated. The mixture should hold together when pressed; if too loose add up to 2 more tablespoons panko. Do not overwork.

Form cakes and chill

Portion the mixture into 6 equal patties (about 3 to 3.5 oz each) using a 1/3-cup scoop or kitchen scale. Shape gently into rounds approximately 3 inches across and 1 inch thick. Place on a parchment-lined tray, cover, and chill in the refrigerator for at least 30 minutes to firm up (up to 2 hours).

Cook crab cakes

In a large skillet over medium heat, add 2 tablespoons vegetable oil and 2 tablespoons butter. When butter foams and is sizzling but not burnt, add crab cakes (work in batches if needed) and cook without moving 3 to 4 minutes until golden brown. Flip carefully and cook another 3 minutes until the second side is golden and internal temperature reaches 145°F or until cooked through. Transfer to a warm plate and keep warm in a low oven while you finish remaining cakes.

Finish

Squeeze a lemon wedge over each crab cake before serving and garnish with extra chopped parsley if desired.

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon whole grain mustard, 1/2 teaspoon Dijon, chopped capers, chopped cornichon, 1/2 teaspoon hot sauce, 1 teaspoon lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon smoked paprika, 1 tablespoon minced parsley, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Stir until smooth. Taste and adjust seasoning or acidity with an additional 1/2 teaspoon lemon juice or a pinch of salt if needed. Refrigerate for at least 15 minutes to let flavors meld. Keep chilled until serving; serve 1 to 2 tablespoons per plate alongside crab cakes.

Parboil potatoes

Place the diced Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt and bring to a simmer over high heat. Cook until just tender when pierced with a knife, about 7 to 9 minutes. Drain thoroughly and pat dry with a clean towel or paper towels to remove surface moisture.

Sauté aromatics

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted and foaming. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Finish hash

Add the drained potatoes to the skillet in a single layer as much as possible; let cook undisturbed 3 to 4 minutes to develop a golden crust. Toss or turn and continue to cook another 3 to 4 minutes until potatoes are browned on several sides. Stir in corn kernels, thyme, 1/4 teaspoon smoked paprika, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook 2 additional minutes until corn is heated through and flavors combine. Taste and adjust seasoning.

Plate and garnish

Spoon the potato corn hash onto warm plates alongside the crab cakes, sprinkle with chopped chives, and serve immediately.