Crab Cake Recipe

Prepare sautéed vegetable-and-sausage mix

Heat a 10-inch skillet over medium heat. Add 1 1/2 tablespoons unsalted butter. When butter is melted and foaming, add the finely diced andouille sausage and sauté 2–3 minutes until it begins to brown and releases some fat. Add the minced shallot, minced garlic and corn kernels; sauté 2 minutes until shallot is translucent and corn is warmed. Add the diced red and yellow bell peppers and cook 2–3 more minutes until peppers soften but still hold shape. Season the mixture with 1/4 teaspoon of the salt, 1/8 teaspoon black pepper, and 1/2 teaspoon Old Bay. Remove from heat and let cool to room temperature (about 10–15 minutes).

Combine crab cake ingredients

In a large bowl, gently flake the lump crabmeat with your fingers, taking care to keep some lumps intact for texture. Add the cooled sausage-and-vegetable mixture. Stir in 3/4 cup panko breadcrumbs, 1 lightly beaten egg, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon Old Bay (adjust if you used less earlier), 1 teaspoon lemon zest, 2 tablespoons chopped parsley, and remaining 1/4 teaspoon salt. Use a spatula to gently fold ingredients until just combined—do not overwork, or cakes will be dense. If the mixture seems too wet to form, add up to 2 tablespoons additional panko, 1 tablespoon at a time.

Form patties and chill

Divide mixture into 4 equal portions (about 1/4 lb each) and gently form into compact patties about 3/4–1 inch thick. Place formed cakes on a tray, cover loosely with plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 hours). Chilling helps them hold together during cooking.

Optional coating

If you prefer a crisp exterior, lightly dredge each chilled patty in additional panko (about 2 tablespoons per cake) and press to adhere. Shake off excess.

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil plus 1/2 tablespoon butter. When oil shimmers, add crab cakes (work in batches if necessary, leaving space between). Fry 3–4 minutes on the first side without moving until golden brown and crisp. Carefully flip and cook 3–4 minutes more until the second side is golden and the interior registers 145°F (63°C) or is just set and hot. If cakes brown too quickly, reduce heat to medium-low and cover briefly to warm through. Transfer cooked cakes to a plate lined with paper towels and rest 2 minutes.

If finishing in the oven (for thicker cakes): preheat oven to 350°F (175°C). After searing both sides for 2 minutes each, transfer skillet (if ovenproof) or a rimmed baking sheet to the oven and bake 6–8 minutes until heated through.

While cakes chill or cook, make the aioli. In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon grated garlic, 1 tablespoon lemon juice, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1/2 teaspoon chopped dill (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth. If the aioli is very thick, whisk in 1 teaspoon olive oil or a little water to reach desired consistency. Taste and adjust seasoning or lemon to preference. Refrigerate until ready to serve.

Place one crab cake on each plate. Spoon or pipe about 1 1/2 tablespoons of garlic-herb aioli alongside or on top of each cake. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.