Fresh Lump Crab Cakes Recipe

Prep crab meat

Inspect the lump crab meat for any shell fragments and pick them out. Gently pat the crab meat dry with paper towels to remove excess moisture, being careful not to break up the lumps.

Make binder mixture

In a medium bowl combine 1/2 cup mayonnaise, the egg, Dijon mustard, Worcestershire sauce, Old Bay, chopped parsley, lemon zest, finely diced celery, minced shallot, salt and pepper. Stir until smooth and uniform.

Combine with crab and breadcrumbs

Gently fold the crab meat into the binder mixture with a rubber spatula, taking care to keep some lumps intact. Add 1 cup panko breadcrumbs and fold just until mixture holds together when pressed—do not overmix.

Form cakes

Portion the mixture into two even portions (about 5 oz each). Shape into compact patties roughly 3.25–3.5 inches in diameter and about 1 inch thick. Place cakes on a lined tray, cover lightly with plastic wrap, and refrigerate for at least 30 minutes to firm up (or up to 2 hours).

Pan-fry

Heat a large skillet over medium heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When butter foams and oil shimmers, add the chilled crab cakes. Fry without moving for 3–4 minutes, until deep golden brown, then carefully flip and fry the other side for another 3–4 minutes. Internal temperature should reach 145°F (63°C). If cakes brown too quickly, lower heat to medium-low and cook a bit longer.

Drain

Transfer cooked crab cakes to a wire rack set over a sheet pan or paper towels to drain briefly while finishing the spinach and plating.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tablespoon lemon juice, chopped capers and cornichons, 1/4 tsp hot sauce, 1/4 tsp smoked paprika, 1 tsp chopped parsley, salt and pepper. Whisk until smooth. Taste and adjust seasoning or acidity with more lemon or hot sauce as desired. Refrigerate until ready to serve.

Heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 teaspoon butter. When the butter melts, add the minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add the baby spinach in batches, tossing quickly with tongs until wilted. As each batch wilts, add more spinach until all is in the pan. Sprinkle 1/2 tsp sugar (or honey), 1/2 tablespoon lemon juice, 1/4 tsp salt, 1/8 tsp black pepper and a pinch of red pepper flakes if using. Toss to combine and cook 30–60 seconds more just to integrate flavors. Remove from heat.

Transfer spinach to a warm plate and squeeze a small amount of lemon over the top if desired.

Place a generous spoonful of remoulade on each plate or smear with the back of a spoon. Arrange a nest of the warm fried spinach beside it. Set a crab cake on top or slightly overlapping the spinach. Spoon an extra dollop of remoulade on the crab cake or to the side. Garnish with chopped parsley and a lemon wedge.

Serve immediately while crab cakes are hot and spinach is warm. Recommend passing extra remoulade and lemon wedges at the table.