Crispy Crab Cakes Recipe

Prepare crab mixture

Pick through lump crab meat to remove shells and lumps. In a large bowl combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, green onions, parsley, red bell pepper, Old Bay, salt and pepper. Stir until smooth.

Fold in crab and binder

Gently fold the crab meat and 3 tablespoons panko into the sauce mixture, taking care to keep some lumps of crab intact. Do not overmix—stop when ingredients are just combined.

Form cakes

Lightly dust your hands with flour. Divide the mixture into 8 equal portions for small cakes (or 4 for larger). Shape each portion into a compact patty about 2 inches thick. Press each patty into extra panko to coat the outside evenly and set on a tray. Chill in the refrigerator for at least 20 minutes to firm up (this helps them hold together when frying).

Pan-fry

Heat a large skillet over medium heat. Add neutral oil and butter (if using). When oil is shimmering but not smoking (about 325–350°F / 160–175°C), add crab cakes without crowding the pan. Fry 3–4 minutes per side until golden brown and crisp. If cakes are thick, lower heat slightly and cook a bit longer to ensure they heat through. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while you finish remaining cakes.

In a blender or food processor combine diced mango, Greek yogurt, curry powder, honey, lime juice and salt. Puree until smooth. Add up to 1 teaspoon water to reach a drizzling consistency if needed. Taste and adjust seasoning—add a pinch more salt or a squeeze more lime if desired. Chill until ready to serve.

In a medium bowl combine diced cucumber, diced mango, minced red onion, cilantro, lime juice, salt, pepper and optional jalapeño. Toss gently to combine. Let sit 10–15 minutes at room temperature to allow flavors to meld, then chill briefly if making ahead.

Place 2 crab cakes per plate (or 1 large). Spoon mango curry sauce beneath or alongside the cakes and top each cake with a generous spoonful of cucumber salsa. Garnish with microgreens and a lemon wedge. Serve immediately while cakes are hot and crisp.