Entree: Jersey – Jersey Crab Cakes

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) fresh lump crab meat, picked free of shells
- 1 large egg, approx. 50 g
- 3 tbsp (45 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) lemon zest (from ~1 lemon)
- 3/4 cup (75 g) panko or fresh breadcrumbs
- 1/4 cup (40 g) finely chopped celery
- 2 tbsp (30 g) finely chopped shallot or scallion (white and green)
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tsp (2 g) Worcestershire sauce
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- Salt
- Freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- Lemon wedges, for serving
- For lemon-parsley mayonnaise:
  - 1/4 cup (60 ml) mayonnaise
  - 1 tbsp (15 ml) lemon juice
  - 1 tbsp (8 g) chopped parsley
  - Salt and pepper

Instructions

1. In a large bowl combine the egg, 3 tbsp (45 ml) mayonnaise, Dijon mustard, 1 tbsp (15 ml) lemon juice, lemon zest, Worcestershire sauce, smoked paprika, cayenne (if using), salt and pepper; whisk until smooth.
2. Gently fold the crab meat, panko (or breadcrumbs), chopped celery, shallot (or scallion) and parsley into the dressing mixture, taking care not to break up the lumps of crab; adjust seasoning.
3. Form the mixture into 8 even patties (about 3 oz / 85 g each) or 4 larger cakes as preferred; press gently and chill on a tray for 20–30 minutes to firm up.
4. While cakes chill, make the lemon-parsley mayonnaise: whisk together 1/4 cup (60 ml) mayonnaise, 1 tbsp (15 ml) lemon juice and 1 tbsp (8 g) chopped parsley; season with salt and pepper and refrigerate.
5. Heat butter and oil in a large skillet over medium heat until the foam subsides and the fat is shimmering; this prevents burning and promotes even browning.
6. Fry crab cakes in batches, 3–4 minutes per side, until a deep golden crust forms and cakes are warmed through; avoid overcrowding the pan and adjust heat to prevent burning.
7. Transfer cooked cakes to a rack or paper towel-lined plate to rest briefly; keep warm in a low oven (200°F / 95°C) if needed.
8. Serve immediately with lemon wedges and the lemon-parsley mayonnaise alongside.