Carolina Crab Cakes Recipe

Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Trim and prepare the vegetables: halve potatoes, halve larger baby carrots, and cut parsnip into 1/2-inch pieces so all pieces are similar in size.

Toss vegetables with 2 tbs olive oil, 1 tsp fresh thyme (or 1 tsp dried), 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until evenly coated.

Spread in a single layer on the baking sheet, leaving space between pieces. Roast in the preheated oven for 25–30 minutes, stirring once halfway through, until vegetables are golden at the edges and fork-tender. Keep warm.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1/2 tsp hot sauce, and 1 tbs lemon juice until smooth.

Stir in 2 tsp finely chopped dill pickle, 1 tsp chopped capers, 1/2 tsp paprika, 1/4 tsp smoked paprika (if using), 1/8 tsp cayenne, and 1 tbs chopped parsley. Season with 1/4 tsp salt and 1/8 tsp black pepper to taste.

Cover and refrigerate for at least 15 minutes to let flavors meld. Bring to room temperature just before serving.

Place the 1 lb lump crabmeat in a bowl and gently check for and remove any shell pieces or cartilage.

In a separate bowl, combine 3 tbs panko, 3 tbs mayonnaise, 1 beaten egg, 1 tbs lemon juice, 1 tsp Dijon, 1/2 tsp Worcestershire sauce, 1 tsp Old Bay, 2 tbs chopped scallion, 2 tbs chopped parsley, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until just combined.

Gently fold the crabmeat into the binder mixture, taking care not to break up large lumps. If mixture seems too wet to form patties, add up to 1 more tbs panko; if too dry, add 1 tbs mayonnaise.

Form 6 crab cakes (about 3 oz each) by lightly packing the mixture into a 2.5- to 3-inch round. Place on a tray and chill in the refrigerator for 20–30 minutes to firm up.

Place 1/4 cup flour on a plate and lightly dredge each chilled crab cake, shaking off excess. This helps form a golden crust.

Heat a large skillet over medium heat. Add 1/2 cup vegetable oil and warm until shimmering but not smoking (about 325–350°F).

Working in batches if necessary, place crab cakes in the skillet and fry 3–4 minutes per side, or until golden brown and heated through. Avoid overcrowding. If they brown too quickly, lower the heat slightly.

Optional: during the last 30 seconds of cooking, add 1 tbs butter to the pan and spoon the foaming butter over the cakes for additional flavor and color.

Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towel-lined plate to drain briefly. Keep warm in a low oven (200°F) while finishing remaining cakes.

While crab cakes rest, heat 1 tbs olive oil in a medium skillet over medium heat.

Add the sliced chard stems and sauté 1–2 minutes until they begin to soften.

Add 1 tsp minced garlic and sauté 30 seconds more until fragrant.

Add the chopped chard leaves, 1 tsp lemon juice, 1/4 tsp salt, 1/8 tsp black pepper, and 1/8 tsp red pepper flakes (if using). Toss and cook 2–4 minutes until leaves are wilted but still bright green.

Taste and adjust seasoning. Remove from heat and keep warm.

Divide roasted root vegetables among 4 plates as a base.

Place 1–2 warmed crab cakes on each plate alongside the wilted rainbow chard.

Spoon 1–2 tbs Lowcountry remoulade beside or atop each crab cake. Garnish with microgreens or chopped parsley and serve with lemon wedges.

Serve immediately while crab cakes are crisp and vegetables are warm.