Villaggio Crab Cakes* Recipe

Mix and Form

In a medium bowl, gently combine the lump blue crab meat, panko breadcrumbs, mayonnaise, Dijon, chopped chives, lemon zest, beaten egg, Old Bay, salt and pepper. Use a light touch to keep some lumps of crab intact. Taste a small pinch of the mixture (raw crab-safe if using cooked crab) and adjust seasoning if needed.

Shape

Divide the mixture into four equal portions and gently form into 3-inch wide patties about 3/4-inch thick. Place formed patties on a plate and refrigerate for 20–30 minutes to firm up; this helps them hold together during cooking.

Sear

Heat a large skillet over medium heat. Add the butter and vegetable oil. When the butter foams and just begins to brown lightly, add crab cakes (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side until golden brown and crisp, flipping carefully with a spatula. Internal temperature should reach 145°F if you want a target. Transfer cooked cakes to a warm sheet in a 200°F oven to keep warm while finishing remaining cakes.

Prep stock and aromatics

Place the stock in a saucepan and keep it warm over low heat. Finely mince the shallot and set aside.

Toast rice

In a medium saucepan, melt 1 tablespoon butter with 1 teaspoon olive oil over medium heat. Add the minced shallot and cook 1–2 minutes until translucent but not browned. Add the arborio rice and stir constantly for 1–2 minutes so each grain is lightly toasted and coated with fat.

Cook risotto

Pour in the white wine and stir until mostly absorbed. Add warm stock, 1/2 cup at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue this process for about 18–20 minutes until rice is creamy and al dente. You may not need all the stock or may need a splash more; adjust for texture.

Finish risotto

Remove from heat and stir in the grated Parmesan, 2 tablespoons chopped chives, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Adjust seasoning to taste. Cover and keep warm, stirring occasionally while you cook the asparagus and crab cakes.

Preheat oven to 425°F (or use a hot skillet). Toss trimmed asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a sheet pan in the preheated oven for 8–10 minutes until tender-crisp and lightly browned, or sauté in a hot skillet 4–6 minutes, turning occasionally. Keep warm.

In a small bowl, combine 1/2 cup mayonnaise, minced dill pickle, chopped capers, chopped fresh dill, lemon juice, lemon zest, 1/2 teaspoon Dijon, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth. Taste and adjust acidity or salt as needed. Refrigerate until ready to serve.

Spoon a generous portion (about 1/2 cup) of warm Parmesan & Chive Risotto into the center of each plate and spread slightly to create a bed. Arrange two asparagus spears across the risotto. Place two crab cakes atop the risotto (or one large if preferred). Dot or spoon 1–2 tablespoons of lemon-dill tartar sauce on the plate next to the cakes or lightly drizzle over the cakes. Garnish with fresh dill fronds, a sprinkle of extra grated Parmesan if using, and a lemon wedge. Serve immediately.