Crab + Wagyu Recipe

Prepare crab mixture

Gently pick through the lump crab meat to remove any shells and break up large lumps, keeping pieces fairly large for texture. In a medium bowl combine mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay (or seafood seasoning), chopped chives, beaten egg, 2 tablespoons panko, kosher salt and pepper. Fold in the crab meat gently until just combined — do not overmix or you will lose lumps. If the mixture feels too loose, add the remaining tablespoon panko, 1 tablespoon at a time until it holds shape when formed.

Form cakes

Using a 1/3-cup measure (or by hand), form 6 evenly sized crab cakes (about 3/4–1 inch thick). Press gently to form compact cakes and place them on a parchment-lined tray. Chill for 20–30 minutes to help them set — this reduces breakage while cooking.

Cook crab cakes

Heat a large nonstick or stainless skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon vegetable oil. When butter is foaming, add crab cakes leaving space between them. Cook without moving for 3–4 minutes until the bottom is golden brown and crisp. Carefully flip and add remaining 1 tablespoon butter and 1 tablespoon oil around cakes; cook another 3–4 minutes until cooked through and golden on both sides. Transfer to a warm oven (200°F / 95°C) or a plate tented with foil to keep warm while finishing Wagyu.

Make compound butter

In a small bowl combine softened butter, lemon zest, chopped parsley, chopped chives, sea salt and pepper. Mix until uniformly combined. Spoon onto plastic wrap, roll into a log about 1 inch in diameter, twist ends and chill for 10–15 minutes until slightly firm. Reserve at room temperature for 5 minutes before using so it spreads easily.

Season and rest steak

Pat the Wagyu slices dry with paper towels. Season both sides lightly with a pinch of salt and freshly ground black pepper. Because Wagyu is rich and cooks fast, slice thinly across the grain if not already thin. Let sit at room temperature for 10 minutes while the pan heats.

Sear Wagyu

Heat a heavy cast-iron skillet or stainless pan over high heat until smoking hot. Add a teaspoon of neutral oil and swirl. Lay the Wagyu slices in a single layer — do not overcrowd; cook in batches if needed. Sear 30–45 seconds per side for very rare to rare (depending on thickness). Remove to a cutting board and let rest 1–2 minutes. Top each portion with a 1/2 to 1 teaspoon slice of compound butter so it melts over the meat.

Make remoulade

In a small bowl whisk together mayonnaise, creme fraiche (or sour cream), Dijon mustard, chopped capers, chopped cornichons, hot sauce (if using), lemon juice, paprika and salt until smooth and well combined. Taste and adjust seasoning or acidity with more lemon juice or salt. Chill for at least 10 minutes to let flavors marry.

Assemble plates: place a small handful of microgreens or baby arugula lightly dressed with the teaspoon of olive oil in the center of each plate. Place 2 crab cakes per serving beside the greens. Arrange thinly sliced seared Wagyu (3–4 slices, depending on size) leaning against the crab cakes. Spoon a dollop (about 1–2 tablespoons) of remoulade beside or over the crab cakes. Garnish with a lemon wedge and a sprinkle of chopped chives or microgreens. Serve immediately so the Wagyu retains its warmth and the compound butter remains slightly melted over the meat.

Notes on timing: Make the remoulade and compound butter ahead. Form and chill the crab cakes while making the butter and sauce. Cook crab cakes just before serving, quickly sear Wagyu, plate and serve so textures and temperatures are optimal.