Bistro Crab Cakes Recipe

Prepare crab mixture

Place the lump crab meat in a large bowl and gently pick through to remove any shells. In a separate small bowl whisk together 1/4 cup mayonnaise, 1 tbs Dijon, beaten egg, 1 tsp Worcestershire, 1 tbs lemon juice, chopped parsley, minced shallot, Old Bay, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth. Fold the dressing into the crab meat along with 1/2 cup breadcrumbs, combining gently so lumps of crab remain intact. Do not overmix — you want chunks of crab visible.

Form cakes

Portion the mixture into 6 even patties (about 3–3.5 oz each). Press each patty gently so it holds together. If mixture seems too loose, add up to 2 tbs additional breadcrumbs; if too dry, add 1–2 tsp mayonnaise. Place formed cakes on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold when frying).

Cook crab cakes

Heat a large skillet over medium heat and add 1 tbs neutral oil and 2 tbs butter. When the butter foams and the pan is hot, add the chilled crab cakes (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side until golden brown and crisp and an instant-read thermometer reads 145°F in the thickest part or until center is set. Reduce heat if browning too quickly. Transfer cooked cakes to a paper towel-lined plate and keep warm in a low oven (200°F) while finishing remaining cakes.

Make remoulade

In a food processor or blender, combine 1 ripe avocado, 1/2 cup mayonnaise, 1 tsp Dijon, 1 tbs lemon juice, 1 tsp capers, 1/2 tsp hot sauce (if using), 1 tbs chopped chives, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until smooth and creamy. Taste and adjust seasoning with additional lemon, salt or hot sauce as desired. If mixture is too thick, thin with 1–2 tsp water or lemon juice. Transfer to a bowl and refrigerate until ready to plate.

Assemble slaw

In a large bowl combine thinly sliced fennel, 2 cups green cabbage, 1 cup red cabbage and 1/2 cup shredded carrot. In a small bowl whisk together 1 tbs olive oil, 1 tbs lemon juice, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Pour dressing over the vegetables and toss thoroughly to coat. Let the slaw sit for 10 minutes at room temperature to soften slightly and allow flavors to meld. Taste and adjust salt or acid if needed.

Plate: Spoon about 2 tbs of avocado remoulade onto each plate or onto a warmed round, spreading slightly to create a base.

Top the remoulade with a warm crab cake (1 per serving or 2 smaller cakes if preferred). Add a generous mound (about 3/4 cup) of fennel & cabbage slaw alongside or lightly on top of the cake.

Garnish each plate with a small handful (about 1–2 tbs) of microgreens and a lemon wedge. Serve immediately while crab cakes are hot and remoulade and slaw are cool for contrast.