Crab Cake Recipe

Prepare crab mixture

In a large bowl, gently pick through 1 lb lump crab meat to remove any shells and break up large lumps while keeping small chunks intact.

In a separate small bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 1 teaspoon lemon zest, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth.

Add the mayonnaise-egg mixture to the crab, then fold in 3/4 cup panko breadcrumbs, 2 tablespoons finely chopped parsley and the thinly sliced scallion. Mix gently—do not overwork—to keep the crab lumps intact. The mixture should hold together when pressed; if too wet add up to 2 tablespoons more panko.

Form and chill

Portion the mixture into four 4- to 5-ounce patties (about 1/2 cup each). Press each patty lightly to shape, then coat the outer edge lightly with extra panko for a crisp exterior. Place patties on a tray, cover, and refrigerate for at least 20 minutes to firm up (up to 1 hour).

Cook

Heat a large skillet over medium heat and add 3 tablespoons vegetable oil and 1 tablespoon unsalted butter (optional) until shimmering. Fry the crab cakes in batches (do not overcrowd) 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 in a low oven (200°F) while cooking remaining cakes.

Whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until smooth. If mixture is too thick, whisk in up to 1 teaspoon olive oil to loosen. Taste and adjust seasoning or lemon to preference. Chill until ready to assemble.

Lightly butter the cut sides of 4 Kaiser rolls and toast in a skillet or under a broiler until just golden, about 1–2 minutes. Alternatively, toast roll cut sides in skillet used for crab cakes to pick up flavor.

Spread about 1 to 1 1/2 tablespoons lemon aioli on both cut sides of each toasted Kaiser roll.

Place a lettuce leaf on the bottom half of each roll, then top with a warm crab cake. Add 2–3 slices of ripe tomato on top of the crab cake, then cap with the top roll.

Serve immediately with lemon wedges alongside and extra aioli on the side. Recommend serving with fries or a simple salad.