Crab Cake Recipe

Prepare crab mixture

Gently pick through 1 lb lump crab meat to remove any shells and large cartilage. Place crab in a large mixing bowl and set aside.

In a separate bowl, combine 0.75 cups panko breadcrumbs, 0.5 cup mayonnaise, 1 large egg, 1 tbs Dijon mustard, 0.5 tsp Worcestershire sauce, 2 tbsp finely chopped parsley, 2 sliced scallions, 1 tsp Old Bay, 1 tsp lemon zest, 1 tbsp lemon juice, 0.5 tsp salt and 0.25 tsp black pepper. Mix until combined but do not overwork — a light, slightly loose mixture is best.

Gently fold the crab meat into the breadcrumb mixture with a spatula until evenly distributed. Taste a small amount of the mixture (if raw egg is a concern, omit tasting) and adjust seasoning with a pinch more salt, pepper or lemon if desired.

Portion the mixture into 8 equal portions (about 2 oz / 56 g each) and form into compact patties about 3 inches across and 3/4 inch thick. Press gently so they hold but avoid compressing to dryness. Place formed patties on a parchment-lined tray and refrigerate for 20–30 minutes to firm up (this helps them hold during cooking).

Pan-fry

Heat a large skillet over medium heat and add 2 tbsp unsalted butter and 1 tbsp vegetable oil. When butter is foaming and oil shimmers, add crab cakes in a single layer without crowding; cook in batches if necessary. Fry 3–4 minutes per side until golden brown and crisp, carefully flipping with a spatula. Internal temperature should reach 145°F (63°C) or until center is hot and cooked through. Transfer cooked crab cakes to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.

Serve each crab cake warm topped with a spoonful of Sundried Tomato Basil Relish and a dollop or drizzle of Pesto Aioli.

Combine 1/2 cup finely chopped oil-packed sundried tomatoes, 1/4 cup thinly sliced basil, 2 tbsp finely minced red onion, and 1 tbsp chopped capers in a small bowl.

Add 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir until evenly combined. Taste and adjust acidity or salt as needed. Let the relish rest at room temperature for at least 10 minutes to allow flavors to meld (can be made up to 24 hours ahead and refrigerated).

In a small bowl combine 1/2 cup mayonnaise, 2 tsp basil pesto, 1/2 tsp lemon juice, 1/4 tsp grated garlic, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Whisk until smooth and uniform.

Taste and adjust: add more pesto for herb intensity, a touch more lemon if you want brightness, or a teaspoon of water to thin if too thick. Refrigerate until ready to serve; bring to near room temperature before plating for best flavor.