In a large mixing bowl combine mayonnaise, Dijon mustard, lemon juice, beaten egg, minced shallot, chopped parsley, Old Bay, salt and black pepper. Stir until smooth.

Gently fold in the jumbo lump crab meat and breadcrumbs. Use a gentle folding motion to keep lumps intact — do not overwork. Mixture should hold together when pressed; if too loose, add up to 2 tbs more breadcrumbs.

Form the mixture into 4 equal crab cakes (about 4 oz each). Press lightly to compact and shape into 3/4–1 inch thick patties. Place on a parchment-lined tray and refrigerate for at least 30 minutes (or up to 2 hours) to firm up.

Heat a large skillet over medium-high heat. Add 1 tbs oil and 2 tbs butter. When butter is foaming and pan is hot, add crab cakes, leaving space between them. Sear without moving for 3–4 minutes until a deep golden crust forms. Carefully flip and cook second side 2–3 minutes until golden and cooked through. Transfer to a warm plate and keep loosely covered while finishing remaining cakes.

Tortellini & Shrimp

Bring a large pot of salted water to a boil and cook the tri-colored cheese tortellini according to package instructions (usually 3–5 minutes for fresh/refrigerated) until al dente. Drain, reserving 1/4 cup of the pasta cooking water, and set tortellini aside.

Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large skillet over medium-high heat and add 1 tbs olive oil. Add the shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm.

In the same skillet, add the minced garlic and sauté 20–30 seconds until fragrant (do not brown).

White Wine Herb Sauce

To the skillet with garlic, pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from shrimp. Allow the wine to reduce by about half over 2–3 minutes.

Add 1/2 cup stock and simmer 1–2 minutes. Reduce heat to medium-low and whisk in 2 tbs butter and 1/4 cup heavy cream until the sauce is smooth and slightly thickened, about 2 minutes.

Stir in lemon zest, minced thyme, chopped parsley, 1/4 tsp salt and a pinch of black pepper. If sauce is too thick, thin with up to 2 tbs reserved pasta water. Taste and adjust seasoning.

Return cooked tortellini and shrimp to the skillet and gently toss to coat in the sauce, warming everything together for 1 minute. Remove from heat.

Finish & Serve

Divide the sauced tortellini and shrimp among 4 plates (or two larger portions). Place one crab cake on top of each portion of tortellini and shrimp.

Crumble 1/2 oz goat cheese over each plate, scatter chopped chives or parsley if using, and serve with lemon wedges on the side. Squeeze lemon over crab cakes and tortellini just before eating.

Serve immediately while crab cakes are crisp and sauce is warm.