Super Lump Crab Cakes Recipe

Prepare crab mixture

In a medium bowl gently pick through the super lump crab meat to remove any shells and separate large lumps. In a separate small bowl whisk together 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 large egg, 2 tablespoons finely chopped celery, 2 tablespoons finely chopped green onion, 1 tablespoon minced parsley, 1 tsp Old Bay, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 teaspoon lemon zest until combined. Fold the dressing into the crab meat very gently; add 1/2 cup panko breadcrumbs and fold just until mixture holds together. Be careful not to overmix — you want visible lumps of crab.

Form and chill

Divide the mixture into two equal portions and form into 2 cakes about 1 inch thick and 3–3.5 inches across. If desired, press 1–2 tablespoons extra panko onto the exterior for a crisper crust. Place cakes on a parchment-lined plate and refrigerate for at least 20 minutes (this helps them hold together while cooking).

Cook

Heat 1 tablespoon unsalted butter and 1 tablespoon neutral oil in a nonstick or stainless steel skillet over medium heat until foam subsides and oil shimmers. Carefully add the chilled crab cakes and cook 3–4 minutes per side until golden brown and an instant-read thermometer registers 145°F in the center or until cooked through. Reduce heat slightly if exterior browns too quickly. Transfer to a warm plate and rest 2 minutes.

Whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/4 teaspoon Dijon mustard, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper until smooth. Taste and adjust lemon or salt to preference. Refrigerate until ready to serve.

In a small bowl combine 1/4 cup mayonnaise, 1 teaspoon prepared horseradish, 1 teaspoon Dijon mustard, 1 teaspoon sweet pickle relish, 1 teaspoon chopped capers, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot sauce, 1/2 teaspoon lemon juice and 1/8 teaspoon kosher salt. Stir until homogenous. Refrigerate to let flavors meld while other components are prepared.

Preheat oven to 425°F (220°C). Toss 10 oz halved fingerling potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a rimmed baking sheet, cut-side down. Roast for 20–25 minutes until golden and tender when pierced with a fork. Remove from oven and toss with 1 teaspoon chopped fresh thyme or parsley. Keep warm until serving.

Bring a medium pot of salted water to a boil and blanch 6 oz haricot verts for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. In a skillet over medium-high heat warm 1 teaspoon olive oil and 1 teaspoon butter. Add the drained beans and sauté 2–3 minutes just to reheat and develop a little color. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Finish with a squeeze of lemon from the lemon wedge.

Place two roasted fingerling potato portions (starch) on the plate alongside the sautéed haricot verts. Set one crab cake on the plate. Spoon 1–2 tablespoons lemon aioli beside the crab cake and 1–2 tablespoons remoulade in a small quenelle or dot pattern. Garnish with microgreens or chopped parsley and lemon wedges. Serve immediately while crab cakes are hot.