Jumbo Lump Crab Cakes with Lemon-Caper Aioli

By Sprig Originals ✓ · cooked up in Sprig

Barely-bound crab cakes built the way a good Italian-American kitchen does it: sweet jumbo lump crab held together with just an egg, a spoon of mayo and a whisper of panko, seasoned with Parmigiano, lemon zest and parsley. A hard chill sets the patties so they sear into a deep golden crust without collapsing, then a short oven finish heats them through. Served with a bright lemon-caper aioli.

Ingredients

• 1 lb jumbo lump crab meat, picked over for shell
• 1 large egg
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp finely grated lemon zest
• 2 tbsp finely chopped flat-leaf parsley
• 1 tbsp finely chopped fresh basil
• 3 tbsp finely grated Parmigiano-Reggiano
• 1/2 cup panko breadcrumbs, plus 2 tbsp for dusting
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil

• 1/2 cup mayonnaise
• 1 small clove garlic, grated
• 1 tbsp capers, drained and chopped
• 2 tsp lemon juice
• 1/2 tsp lemon zest
• 1 tbsp chopped flat-leaf parsley
• Freshly ground black pepper

• 1 lemon, cut into wedges
• 2 cups lightly dressed arugula

Instructions

1. Drain the crab well: tip it into a fine-mesh sieve set over a bowl and let it sit 10 minutes, then spread it on a paper-towel-lined tray and blot the top gently. Wet crab is the number one reason cakes fall apart. Keep the lumps intact — do not stir or squeeze.
2. Make the aioli: whisk the 1/2 cup mayonnaise, grated garlic, chopped capers, lemon juice, lemon zest, parsley and several grinds of black pepper in a small bowl. Cover and refrigerate until serving (it improves after 30 minutes).
3. In a large bowl, whisk the egg, 3 tablespoons mayonnaise, Dijon, Worcestershire, lemon zest, parsley, basil, Parmigiano, salt and cayenne until completely smooth. Sprinkle in the 1/2 cup panko and stir just to moisten.
4. Add the crab. Using a flexible spatula, fold in 6 to 8 broad strokes, lifting from the bottom, until the binder coats the crab. Stop while you can still see whole lumps — overmixing shreds the meat and makes the cakes dense.
5. Divide into 8 equal mounds (about 1/3 cup each) on a parchment-lined sheet pan. Shape each into a puck about 2 1/2 inches wide and 1 inch tall, cupping it with both hands and pressing just firmly enough to hold. Dust the tops and bottoms lightly with the remaining 2 tablespoons panko.
6. Refrigerate uncovered for at least 1 hour and up to 8 hours. This chill is non-negotiable — it firms the egg-and-mayo binder so the cakes sear without spreading.
7. Heat the oven to 400°F. Melt the butter with the olive oil in a large heavy or cast-iron skillet over medium heat until the foam subsides, about 2 minutes.
8. Add 4 cakes, leaving 2 inches between them. Do not touch them for 3 to 4 minutes, until the edges are deep golden. Slide a thin spatula fully under each cake and flip once; cook 3 minutes more. Transfer to a clean sheet pan and repeat with the remaining cakes, adding a little more oil if the pan looks dry.
9. Bake the seared cakes 5 to 6 minutes, until the centers register 145°F on an instant-read thermometer and the crab is steaming hot. Let them rest 2 minutes on the pan.
10. Serve 2 cakes per plate with a spoonful of lemon-caper aioli, a small pile of dressed arugula and a lemon wedge alongside.

Chef's tips

Nutrition (per serving, estimated)

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