Jumbo Lump Crab Cake Recipe

Prepare crab meat

Inspect the jumbo lump crab meat for any shells or cartilage and remove gently. Pat the crab meat dry with paper towels, taking care not to break up the lumps — you want visible pieces for texture.

Mix binder

In a medium bowl whisk together 1/2 cup mayonnaise, 1 large beaten egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 1 teaspoon lemon zest, 1/2 teaspoon salt and 1/2 teaspoon black pepper until smooth.

Combine with crumbs and herbs

Fold 1 cup panko breadcrumbs and the chopped chives and parsley into the mayonnaise mixture. Stir gently until combined. Fold in the crab meat carefully, mixing only until the crab is coated and lumps remain largely intact. Do not overwork.

Form cakes and chill

Using a 1/3 to 1/2-cup measure, form 6 evenly sized crab cakes (about 3–4 ounces each). Lightly press each cake so it holds together. Place on a parchment-lined tray and refrigerate for at least 30 minutes (up to 2 hours) to firm — chilling helps them hold shape when cooking.

Cook

Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon vegetable oil. When butter foams and oil shimmers, add half the crab cakes without crowding. Cook until golden brown, about 3–4 minutes per side, pressing lightly just once with a spatula. Transfer to a warm oven (200°F/95°C) or a plate and keep warm. Add remaining 1 tablespoon butter and 1 tablespoon oil and cook remaining cakes the same way. Total cooking time per cake ~6–8 minutes.

Finish

If desired, spoon pan juices over cakes before plating. Taste and adjust seasoning with a light pinch of salt or pepper.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 minced garlic clove, and 1 teaspoon Tabasco (start with 1 tsp and increase if you want more heat). Whisk until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If you want a looser texture and silkier finish whisk in 1 teaspoon extra-virgin olive oil. Taste and adjust lemon, salt, or Tabasco to preference. Chill until serving.

In a medium bowl toss 4 cups mixed salad greens with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper until lightly coated. Fold in halved cherry tomatoes and sliced cucumber. Keep chilled but not wet.

Plate: Divide the greens among plates. Place 2 crab cakes on each portion of greens. Spoon a generous dollop (about 1½ tablespoons) of Tabasco aioli beside or over each crab cake. Garnish with lemon wedges and an extra sprinkle of chopped chives or parsley if desired. Serve immediately.