Jumbo Lump Crab Cake Recipe

Prepare crab

Gently pick through the jumbo lump crab meat on a clean work surface or in a shallow bowl to remove any cartilage or shell pieces. Be careful to keep lumps intact — you want large pieces in the finished cakes.

Make binding mixture

In a medium bowl whisk together the mayonnaise, 1.5 tablespoons whole grain mustard, egg yolk, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, pepper, and chopped chives until smooth.

Combine

Add the panko to the binding mixture and stir just to combine. Fold in the crab meat gently with a rubber spatula, taking care not to mash the lumps. Mix until the crab is evenly coated and the mixture holds together when formed. If mixture feels too loose, add up to 1 tablespoon more panko.

Form cakes

Divide the mixture into 4 equal portions (about 4.5–5 oz each). With lightly oiled or wet hands, gently shape each portion into a compact patty about 3 inches across and 1 inch thick. Place formed cakes on a parchment-lined sheet and refrigerate for at least 30 minutes to firm up (15–20 minutes if pressed for time).

Pan-fry

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When the butter is melted and foaming and the pan is hot, add crab cakes (do not crowd; cook in batches if needed). Cook 3–4 minutes per side until golden brown and crisp, flipping carefully with a metal spatula. If cakes are browning too quickly, lower heat to medium-low and cook an additional 1–2 minutes per side to heat through. Transfer to a warm oven (200°F/95°C) or a plate lined with paper towel while finishing remaining cakes.

While crab cakes chill or cook, whisk together sour cream, Greek yogurt, 1 tablespoon whole grain mustard, lemon zest, lemon juice, honey, salt, and pepper in a small bowl until smooth and slightly loose. Taste and adjust mustard, lemon, or honey to balance acidity and sweetness. Chill until ready to plate.

Prep cucumber

Trim the cucumber ends and slice very thinly on a mandoline or with a sharp knife (about 1/16-inch thick). If using a regular cucumber, halve lengthwise and thinly slice on the bias for attractive pieces.

Dress salad

In a bowl combine the champagne vinegar, olive oil, pickled mustard seeds, chopped dill, salt, and pepper. Add the cucumber slices and toss gently to coat. Let sit for 5–10 minutes to marinate and slightly soften.

On each plate, spoon a tablespoon or two of whole grain mustard cream where the crab cake will sit (or pool a small quenelle beside the cake). Place a warm crab cake on top of or adjacent to the cream. Spoon a small mound (about 2–3 tablespoons) of the cucumber mustard seed salad beside the crab cake.

Top the crab cake with a small nest of chili threads for visual height and a slight heat aroma. Garnish plates with microgreens or baby arugula if using. Serve with lemon wedges on the side for squeezing over the crab cake.

Serve immediately while crab cakes are hot and the cucumber salad is chilled. Enjoy.