Tortugas Summer Crab Cakes Recipe

Prepare filling

Gently pick through the lump crab meat to remove any shell pieces. In a large bowl combine 0.5 cups panko, 0.25 cups mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 0.5 teaspoon Worcestershire, 1 teaspoon Old Bay, 2 tablespoons chopped green onion, 2 tablespoons chopped red bell pepper, 2 tablespoons chopped parsley, the beaten egg, 0.5 teaspoon salt and 0.25 teaspoon black pepper. Fold in the crab meat gently so lumps stay intact; avoid overmixing.

Form cakes

Using a 3.5–4 ounce portion for each, shape the mixture into 6 even crab cakes (or 4 larger). Press lightly so they hold together. If mixture is too loose, add up to 2 tablespoons more panko. Chill the formed cakes on a tray, covered, for 20–30 minutes to help them set.

Cook (pan-fry)

For crispy, pan-fried crab cakes: heat 2 tablespoons neutral oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and an internal temperature of 145°F is reached. Transfer to a paper towel–lined plate and keep warm. Add more oil between batches if needed.

Cook (broil, alternative)

To broil: brush cakes lightly with oil and place on a parchment-lined sheet pan. Broil 4–6 inches from the heat for 4–5 minutes per side until golden and crisp, watching closely to avoid burning.

While cakes chill, whisk together 0.5 cups mayonnaise, 1 teaspoon Creole mustard, 0.5 teaspoon hot sauce, 0.5 teaspoon prepared horseradish (if using), 0.5 teaspoon paprika, 0.5 teaspoon Cajun seasoning, 1 tablespoon chopped pickle, 1 teaspoon chopped capers (optional), 0.5 tablespoon lemon juice, 0.25 teaspoon salt and 0.25 teaspoon black pepper in a small bowl. Taste and adjust heat or acidity. Refrigerate until service.

Preheat oven to 425°F (220°C) or heat fryer to 350°F (175°C). Cut 1 lb potatoes into 1/4–1/2 inch fries. Toss with 1 tablespoon olive oil, 0.75 teaspoon seasoning salt and 0.25 teaspoon black pepper to coat evenly. For oven: spread in a single layer on a baking sheet and bake 20–30 minutes, flipping halfway, until golden and crisp. For fryer: fry in batches until golden, about 3–5 minutes, then drain on paper towels and sprinkle with additional seasoning if desired.

In a medium bowl combine 2 cups shredded cabbage and 0.5 cup shredded carrot. In a smaller bowl whisk together 0.25 cup mayonnaise, 1 tablespoon apple cider vinegar, 0.5 teaspoon sugar, 0.25 teaspoon salt and 0.125 teaspoon black pepper. Pour dressing over the cabbage mixture and toss to combine. Chill at least 15 minutes to meld flavors; stir again before plating.

Arrange 2–3 crab cakes per plate (depending on portion size) with a portion of island fries and a scoop of southern slaw. Add a generous dollop (about 2 tablespoons) of Cajun remoulade alongside or on top of each crab cake. Garnish with chopped parsley and lemon wedges. Serve immediately while crab cakes and fries are hot.