Lump Crab Cake Recipe

Prepare the crab mixture

Gently pick through the lump crab meat to remove any shells and break up large lumps, keeping as much intact as possible. In a large bowl combine panko, mayonnaise (1/4 cup), egg, Dijon, Worcestershire, 1 tablespoon lemon juice, minced shallot, chopped parsley, old bay, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold the crab meat into the mixture gently until just combined—avoid overmixing so cakes stay tender.

Form the cakes

Divide the mixture into 6 equal portions (about 4 oz each). Gently form each portion into a compact patty about 3 inches across and 3/4 inch thick. Place them on a tray and refrigerate for at least 30 minutes to firm up (this helps them hold during cooking).

Cook the crab cakes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. When butter foams and oil shimmers, add crab cakes (work in batches if needed) and cook undisturbed 3–4 minutes until a deep golden-brown crust forms. Carefully flip and cook 2–3 minutes more until cooked through and internal temperature reaches about 145°F (they should be hot and opaque). Transfer to a warm oven (200°F) or a plate and keep warm while finishing remaining cakes.

While cakes chill or cook, heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot. Toss shishito peppers with 1 tablespoon olive oil to coat. Add peppers in a single layer and let them blister and char, stirring or shaking the pan occasionally, 4–6 minutes until evenly blistered. Remove to a bowl, season with flaky salt (about 1/2 teaspoon) and serve with lemon wedges to squeeze over just before eating.

Place peeled black garlic cloves, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 teaspoon lemon juice, 1/2 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small blender or use an immersion blender. Puree until very smooth and creamy, adjusting seasoning to taste. If the crema is too thick, thin with 1–2 teaspoons water or additional lemon juice. Chill until ready to plate.

In a saucepan over medium heat, melt 2 tablespoons butter. Add the finely minced shallot and sweat gently until translucent, about 2–3 minutes, without browning. Stir in 2 tablespoons tomato paste and cook 30–45 seconds to remove raw flavor. Deglaze with 1/4 cup dry white wine (or seafood stock), scraping any fond, and reduce by half, about 1–2 minutes. Lower heat and stir in 1/2 cup heavy cream and 1/2 tablespoon lemon juice. Simmer gently until slightly thickened, about 2–3 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Keep warm; if it thickens too much, thin with a splash of stock or cream.

Spoon a shallow pool of sauce aurora onto each plate. Place a warm crab cake on top of the sauce. Drizzle or dot black garlic crema over the crab cake and around the plate attractively (use a squeeze bottle or spoon). Arrange 3–4 charred shishitos beside the crab cake. Garnish with microgreens or chopped chives and a lemon wedge. Serve immediately.