Crab Cake Recipe

Prepare mixture

In a large bowl, gently pick through the lump crab meat to remove any shells, trying to keep lumps intact. Add panko breadcrumbs, mayonnaise, egg, Dijon, lemon juice, Worcestershire, minced shallot, chives, parsley, Old Bay, salt, and pepper. Using a rubber spatula, gently fold ingredients together just until combined — avoid overworking to keep cakes tender and crab pieces intact. The mixture should hold together when pressed; if too wet add 1–2 tablespoons more panko.

Portion

Using a 1/3-cup measure (or your hands), portion the mixture into 6 equal patties. Press each into a compact cake about 3/4 inch thick. Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm up (or up to 2 hours).

Cook

Heat a large skillet over medium heat and add the butter and 1 tablespoon neutral oil. When butter foams and is sizzling but not brown, add crab cakes (work in batches if needed) and cook undisturbed for 3–4 minutes until golden brown on the bottom. Carefully flip and cook 2–3 minutes more until the second side is golden and the center is cooked through (internal temp ~145°F / 63°C). If cakes brown too quickly, lower heat to medium-low. Transfer to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while cooking remaining cakes.

While crab cakes chill, assemble the salad. In a bowl whisk together olive oil, champagne vinegar, honey, lemon zest, sea salt, and black pepper to make the dressing. Add thinly sliced fennel, sea beans, microgreens (or arugula), and thinly sliced shallot. Toss gently to coat. Taste and adjust seasoning—sea beans are briny, so you may want less salt. Refrigerate briefly if needed, but serve the salad cool or at room temperature on the plate with the crab cake.

In a small bowl whisk together mayonnaise, vadouvan curry powder, grated garlic, lemon juice, Dijon, honey, salt, and pepper until smooth and uniform. Taste and adjust acidity or sweetness. Chill at least 15 minutes to let flavors meld. If the aioli is very thick, whisk in up to 1 teaspoon water to reach a spoonable consistency.

Spoon a smear of vadouvan aioli on each plate. Place one crab cake on the aioli. Arrange a small mound of sea bean & fennel salad beside or atop the cake. Garnish with reserved fennel fronds and chives, and add a lemon wedge. Serve immediately.