Crab Cakes Recipe

In a small bowl whisk together mayonnaise, mustard, hot sauce, chopped capers, lemon juice, paprika, garlic powder, salt and pepper until smooth. Taste and adjust seasoning. Chill in refrigerator while preparing other components.

If using fresh corn, char kernels: heat a dry skillet over high heat (or use a grill). Add corn kernels and cook, stirring occasionally, until kernels have dark golden spots, about 4–6 minutes. Remove and let cool slightly.

Combine charred corn, diced cucumber and minced red onion in a bowl. Add lime juice, olive oil, salt and pepper; toss to combine. Refrigerate until ready to serve.

In a medium bowl toss jicama and shredded cabbage with lime juice, rice vinegar, honey and salt until evenly coated. Let sit 10–15 minutes to soften slightly and meld flavors; refrigerate until plating.

Gently pick through the crab meat to remove any shells and break up large lumps, keeping as many pieces intact as possible.

In a large bowl combine mayonnaise, Dijon, Worcestershire, Old Bay, salt, pepper and beaten egg. Stir in chopped parsley and panko breadcrumbs until evenly distributed.

Fold the crab meat into the mixture gently to avoid breaking up lumps. Use a flexible spatula to form 4 equal-sized patties (about 4 oz each). Press lightly so they hold together.

Place formed patties on a tray and chill in the refrigerator for at least 20 minutes (this helps them set and prevents falling apart when searing).

Heat a large skillet over medium-high heat and add butter and oil. When butter is foaming and pan is hot, add crab cakes (do not overcrowd). Cook until golden-brown and crisp on the bottom, about 3–4 minutes.

Carefully flip the cakes and cook the second side 3–4 minutes more, until golden and cooked through (internal temperature about 145°F/63°C). If cakes brown too quickly, reduce heat to medium.

Transfer cooked crab cakes to a paper towel-lined plate and keep warm in a low oven (200°F/95°C) while finishing remaining cakes.

Place a small spoonful of remoulade on the plate or smear it with the back of a spoon as a base.

Top with a crab cake, then spoon a small mound of jicama & cabbage slaw to one side and a portion of charred corn & cucumber salad on the other.

Garnish with microgreens or chopped chives and serve with lemon wedges. Offer extra remoulade on the side.