Crab Cakes Recipe

Prepare crab

Gently pick through the crab meat to remove any shells. Keep larger lumps intact for texture; combine lump and picked crab meat in a large bowl.

Make binding mixture

In a separate bowl whisk together 1/4 cup mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, finely minced shallot, Old Bay, salt, and pepper until smooth.

Combine

Add the binding mixture to the crab meat along with the chopped parsley, chives, and 1/2 cup panko. Gently fold the mixture with a rubber spatula until evenly moistened — avoid overworking to keep lumps intact. If mixture is too wet, add up to 2 tablespoons more panko; if too dry, add 1 teaspoon mayonnaise.

Form cakes

Divide mixture into 8 equal portions (about 3 oz each) using a kitchen scale or by eye. Wet your hands lightly and form each portion into a 2.5"–3" round patty, about 3/4" thick. Place formed cakes on a parchment-lined tray and chill in refrigerator for at least 20 minutes to help them set.

Cook

Heat a large skillet over medium heat. Add 2 tablespoons neutral oil and 1 tablespoon butter; swirl to coat. When foaming subsides and oil shimmers, add crab cakes (do not overcrowd—cook in batches if needed). Fry until golden brown and crisp, 3–4 minutes per side, gently pressing once with a spatula to ensure even contact. Add remaining tablespoon butter between batches if needed. Transfer cooked cakes to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining cakes.

Finish

Taste one cake and adjust seasoning if necessary for the batch (a pinch of salt or squeeze of lemon).

Combine diced mango, red bell pepper, red onion, chopped cilantro, minced jalapeño, lime juice, salt, and pepper in a medium bowl. Stir gently to combine. Cover and refrigerate at least 15 minutes to let flavors meld. Taste and adjust lime or salt before serving.

Whisk together 1/2 cup mayonnaise, Sriracha, lemon juice, minced garlic, smoked paprika, and 1/8 teaspoon salt until smooth. Taste and adjust heat or acidity. Chill until ready to serve; it can be made several hours ahead to deepen flavor.

Place 2 crab cakes per plate. Spoon 2–3 tablespoons mango salsa over or beside each cake. Add a generous dollop (about 1 tablespoon) of spicy aioli next to the cakes or drizzle thinly. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately while crab cakes are hot and crisp.