Crab Cake (2 Pcs) Recipe

Prepare crab meat

Check the lump crab meat for any cartilage or shell fragments and pick them out. Gently break up any large lumps so you have large flakes rather than a paste.

Combine binder

In a mixing bowl, whisk together 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp lemon juice and the large egg until smooth and homogenous.

Add aromatics and seasoning

Stir the finely chopped green onions (2 tbsp), chopped parsley (1 tbsp), 1 tsp Old Bay seasoning, 1 tsp salt and 1 tsp black pepper into the mayonnaise-egg mixture.

Fold in crab and crumbs

Gently fold the 200 g crab meat into the mixture, being careful to keep large flakes intact. Add 1 cup panko breadcrumbs and mix just until the mixture holds together; do not overwork. If mixture is too loose, add up to 2 tbs more panko.

Form cakes

Divide the mixture into two equal portions and shape into two compact patties about 3–3.5 inches (7–9 cm) wide and 1 inch (2.5 cm) thick. Place patties on a tray and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold shape when cooking).

Heat pan

In a heavy skillet over medium heat, melt 2 tbs unsalted butter with 2 tbs vegetable oil. Heat until butter stops foaming and the fat is shimmering but not smoking.

Cook crab cakes

Add the chilled crab cakes to the pan (work in batches if needed). Cook without moving for 3–4 minutes until golden-brown on the bottom. Carefully flip and cook an additional 3–4 minutes until the second side is golden and the center is set and registers 60–63°C (140–145°F). If the exterior browns too quickly, reduce heat to medium-low and cover for 1–2 minutes.

Rest

Transfer cooked crab cakes to a warm plate and let rest 2 minutes. This helps redistribute juices and firm the cakes.

While cakes chill or cook, combine 3 tbs mayonnaise, 1/2 tsp lemon zest, 1 tsp lemon juice and 1/2 tsp minced garlic in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper and whisk until smooth. Taste and adjust lemon or salt as desired. Chill until ready to serve.

Plate two crab cakes per order. Spoon a tablespoon of lemon aioli alongside or pipe a small dollop on top. Garnish with microgreens or chopped parsley and serve with lemon wedges on the side for squeezing.