Crab Cakes Recipe

Prepare ingredients

Check the lump crab meat for shells and pick out any pieces. Lightly flake the crab into large chunks — avoid overworking to keep texture.

Mix base

In a medium bowl combine 1.5 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 large egg (lightly beaten), 1 teaspoon Old Bay seasoning, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth.

Add aromatics and binder

Fold the minced shallot, diced celery, 2 tablespoons chopped parsley and 3 tablespoons panko breadcrumbs into the mayonnaise-egg mixture until evenly distributed.

Combine with crab

Gently fold the flaked crab meat into the mixture, using a spatula — mix only until combined. The mixture should hold together; if too loose, add up to 1 tablespoon more panko. Do not overwork.

Form cakes

Portion the mixture into four 3-inch patties (about 4 ounces each). Press gently and shape into compact rounds about 3/4-inch thick. Place on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm.

Cook

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When butter foams and is sizzling, add the crab cakes (work in batches if needed) and cook 3–4 minutes per side until golden-brown and crisp, flipping carefully with a spatula. Internal temperature should reach 145°F (63°C) or cakes should be opaque and hot through. Transfer cooked crab cakes to a wire rack or paper-towel-lined plate and keep warm in a low oven (200°F/95°C) if cooking in batches.

Make aioli

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon fresh orange juice, 1/2 teaspoon lemon zest, 1/2 teaspoon grated garlic, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. If the aioli is too thick, whisk in 1 teaspoon olive oil to loosen. Taste and adjust seasoning — add more lemon for brightness or a pinch of salt if needed. Chill until ready to serve.

Dress greens

In a medium bowl toss 4 cups mesclun greens with 1 teaspoon extra-virgin olive oil, 1 teaspoon lemon juice, 1/8 teaspoon salt, and a pinch (1/16 teaspoon) black pepper just before plating so the leaves remain fresh and not soggy.

Plate

Divide dressed mesclun greens between four plates or serve family-style. Place one crab cake atop or beside the greens on each plate. Spoon 1 to 2 tablespoons citrus aioli alongside or lightly drizzled over each cake. Garnish with thinly sliced chives and a lemon wedge.

Serve

Serve immediately while crab cakes are hot and crisp with the chilled aioli and fresh mesclun. Provide extra lemon wedges and aioli on the side as desired.