Lump Crab Cakes with Orange Slaw and Red Pepper Aioli

By Sprig Originals ✓ · cooked up in Sprig

Barely-bound crab cakes that are mostly sweet lump crab, seared in butter and oil until the crust is deep gold and the inside stays creamy. A citrus-bright cabbage slaw and a smoky roasted red pepper aioli turn them into the kind of appetizer you'd happily pay $16 for. The trick is chilling the patties hard before they hit the pan.

Ingredients

• 1 lb jumbo lump or lump crabmeat, picked over
• 1 large egg
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tsp fresh lemon juice
• 1/2 tsp Old Bay seasoning
• 1/4 tsp kosher salt
• 2 tbsp finely chopped fresh Italian parsley
• 1 tbsp finely minced chives
• 1/2 cup panko breadcrumbs, plus 1/4 cup for coating
• 2 tbsp neutral oil, such as grapeseed or canola
• 2 tbsp unsalted butter

• 1/2 cup jarred roasted red peppers, drained and patted dry
• 1/2 cup mayonnaise
• 1 small clove garlic, grated
• 1 tsp sherry vinegar or lemon juice
• 1/4 tsp smoked paprika
• 1 pinch cayenne pepper
• kosher salt, to taste

• 3 cups finely shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium carrot, julienned or coarsely grated
• 2 medium navel oranges
• 2 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 2 tbsp thinly sliced scallion
• 1/2 tsp kosher salt
• freshly ground black pepper

Instructions

1. Make the aioli first: combine the roasted red peppers, mayonnaise, grated garlic, sherry vinegar, smoked paprika, and cayenne in a blender or small food processor. Blend 30 seconds until smooth and pale coral. Season with salt, scrape into a bowl, and refrigerate — it thickens and sharpens as it sits.
2. Turn the crabmeat out onto a rimmed baking sheet and spread it in a single layer. Gently run your fingers through it to find any shell or cartilage, keeping the lumps intact. Blot the top with paper towels; excess moisture is the enemy of a cake that holds.
3. In a medium bowl, whisk the egg, mayonnaise, Dijon, Worcestershire, lemon juice, Old Bay, and 1/4 teaspoon salt until smooth. Stir in the parsley and chives, then sprinkle in 1/2 cup panko and let it sit 2 minutes to hydrate.
4. Add the crab to the bowl and fold with a rubber spatula using 8 to 10 broad strokes — just enough to coat everything. Stop while you can still see whole lumps. The mixture should look barely held together, not pasty.
5. Divide into 8 equal mounds (about 1/3 cup each) and shape into pucks about 2 1/2 inches wide and 1 inch thick, pressing only as much as needed to make them cohere. Scatter the remaining 1/4 cup panko on a plate and press each cake lightly into it on both sides.
6. Arrange the cakes on a parchment-lined plate or sheet pan, cover loosely, and refrigerate at least 45 minutes and up to 8 hours. This chill is what keeps them from falling apart in the pan — don't skip it.
7. While the cakes chill, make the slaw. Supreme the oranges: slice off the top and bottom, cut away the peel and white pith, then cut the segments free from the membranes over a bowl to catch the juice. Cut segments into bite-size pieces and reserve 2 tablespoons of the collected juice.
8. Whisk the reserved orange juice with the olive oil, white wine vinegar, honey, 1/2 teaspoon salt, and several grinds of black pepper. Toss with the green and red cabbage, carrot, and scallion. Fold in the orange pieces at the end so they stay whole. Let the slaw sit 15 minutes, then taste and adjust salt.
9. Heat a large heavy skillet (cast iron or stainless) over medium heat. Add 1 tablespoon oil and 1 tablespoon butter; when the butter stops foaming, add 4 cakes with at least an inch between them. Cook undisturbed 4 to 5 minutes until the bottoms are deep golden brown.
10. Slide a thin flexible spatula fully under each cake and flip once. Cook 3 to 4 minutes more, spooning the foaming butter over the tops, until the second side is browned and the centers register 145°F. Transfer to a rack, wipe the pan, and repeat with the remaining oil, butter, and cakes.
11. Spread a spoonful of red pepper aioli on each plate, set 2 crab cakes on top, and pile a small nest of orange slaw alongside. Serve immediately with lemon wedges and the extra aioli on the side.

Chef's tips

Nutrition (per serving, estimated)

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