Fresh Crab Cake Recipe

Prepare crab mixture

Pick through the crab meat and remove any shells. In a large bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon, 1 beaten egg, 1/2 cup panko, 1/4 cup minced shallot, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon Old Bay, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon Worcestershire sauce. Gently fold in the crab meat in 2 additions, using a light hand to keep lumps intact. If mixture feels too loose, add up to 2 more tablespoons panko.

Form cakes

Divide the mixture into 6 equal portions (about 3.5–4 oz each). Using lightly oiled hands, form each portion into a compact patty about 3 inches across and 1 inch thick. Place on a tray, cover, and chill in the refrigerator for at least 20 minutes to firm (this helps them hold while cooking).

Cook crab cakes

Heat a large skillet over medium heat and add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When the butter foams, add crab cakes (work in batches if necessary) and cook without moving 3–4 minutes until golden-brown on the bottom. Carefully flip and cook 3 more minutes until golden and cooked through (internal temperature ~145°F/63°C). Transfer to a warm oven (200°F/95°C) or a plate tented with foil to keep warm while finishing remaining cakes.

While crab cakes chill, whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon, 1 teaspoon chopped capers, 1 tablespoon finely chopped cornichon, 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1 teaspoon lemon juice and 1 teaspoon minced parsley. Season to taste with 1/4 teaspoon salt and a pinch of black pepper. Chill until serving; flavors meld nicely if made 30 minutes ahead.

Prep and roast potatoes

Preheat oven to 425°F (220°C). Toss the halved red, Yukon gold and fingerling potatoes with 2 tablespoons olive oil, 1 teaspoon minced rosemary, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer cut-side down. Roast 25–30 minutes until tender and edges are golden and crisp, stirring once halfway through. Keep warm.

Sauté vegetables

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the carrots and sauté 2–3 minutes until they begin to soften. Add the red pepper and zucchini and continue to cook 3–4 minutes until vegetables are bright and just tender. Add sugar snap peas and 1 minced garlic clove and cook 1 more minute. Finish with 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and remove from heat.

Divide the tri-color potatoes and sautéed vegetables among 4 plates (or arrange as desired for 6 if serving smaller portions). Place 1 or 1.5 crab cakes per plate on top or beside the vegetables. Spoon 1–2 tablespoons remoulade alongside or atop each crab cake. Garnish with chopped parsley and lemon wedges. Serve immediately.