Crab Cake Recipe

Prepare crab mixture

Gently check the crabmeat for shells and pick them out. In a large bowl combine melted butter, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, beaten egg, chopped scallion, chopped parsley, salt and pepper. Fold in the crabmeat carefully, using a spatula to keep lumps intact. Stir in 1/2 cup of Panko; if mixture seems loose, add remaining 1/4 cup as needed so mixture holds together but is not dry.

Shape cakes

Portion the mixture into 6 equal rounds (about 3.5–4 oz each) using a 3-inch ring or by hand. Press gently to form compact patties about 3/4-inch thick. Place formed cakes on a tray and refrigerate, covered, for 20–30 minutes to firm up (this helps them hold during cooking).

Cook crab cakes

Heat a large nonstick or stainless skillet over medium heat. Add neutral oil and 1 tablespoon butter; when butter foams and oil shimmers, add crab cakes spaced apart. Cook without moving 3–4 minutes until golden brown, then carefully flip and cook 2–3 more minutes until deep golden and just cooked through (internal temp about 145°F). If they brown too quickly, reduce heat slightly. Transfer to a tray lined with paper towel and keep warm in a low oven (200°F) while finishing remaining cakes.

If using fresh corn, blanch kernels in boiling water for 1 minute then drain and cool; if using frozen, thaw and pat dry. In a medium bowl combine corn, diced red bell pepper, diced red onion, chopped jalapeño, lime juice, rice wine vinegar, sugar, olive oil, salt and chopped cilantro. Toss to combine. Taste and adjust seasoning: add a pinch more salt or a little more lime for brightness. Let sit at room temperature for 10–15 minutes to marry flavors before serving.

In a small bowl combine softened butter with smoked tomato purée, smoked paprika, lemon zest, chopped chives, salt and pepper. Beat with a fork until completely smooth and homogenous. Taste and adjust—add a touch more smoked tomato or paprika for stronger smoky tomato flavor. Place butter on plastic wrap, form into a log if desired, and chill until slightly firm (10–15 minutes) or keep at room temperature if serving immediately so it’s spreadable.

Plate two crab cakes per serving with a generous spoonful of corn relish alongside. Top each crab cake with a small round or dollop (about 1 tablespoon) of smoked tomato butter so it melts over the hot cakes. Garnish with microgreens or baby arugula and serve with lemon wedges.