Ford Fry's Crab Cakes with Herb Salad

A Maryland classic gets a Vietnamese touch
32 Ratings
100% would make again
Chef Ford Fry's Crab Cakes
Photo: Lizzie Munro/Tasting Table

Ford Fry scents his jumbo crab cakes with lemongrass and shallots, fries them until they're golden brown and pairs them with a bright herb salad tossed in fresh lime juice. Fry uses a three-inch ring mold to form the crab cakes, but if you're in a hurry or don't have any ring molds, just gently form them using your hands.

To learn more, read "King's Crabs."

Crab Cakes with Herb Salad

Recipe adapted from Ford Fry, King + Duke, Atlanta, GA

Yield: 6 crab cakes

Prep Time: 40 minutes, plus chilling time

Cook Time: 10 minutes

Total Time: 50 minutes, plus chilling time


For the Mayonnaise:

2 egg yolks

½ teaspoon kosher salt

½ teaspoon Dijon mustard

1 tablespoon fresh lemon juice

2 teaspoons unseasoned rice wine vinegar

1 cup canola oil

For the Crab Cakes:

2 tablespoons unsalted butter, softened

¼ cup mayonnaise

1 lemongrass stalk, trimmed and minced

1 large shallot, minced

Zest of 1 lemon

1 pound cooked fresh jumbo lump crab meat

½ cup panko (Japanese bread crumbs), plus more for breading

Kosher salt, to taste

Canola oil, for frying

For the Herb Salad:

1 cup Thai basil leaves

1 cup cilantro sprigs

½ cup mint

1 tablespoon fresh lime juice

2 teaspoons olive oil

Kosher salt, to taste


1. Make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, lemon juice and vinegar. Pulse a few times to incorporate. With the food processor running, slowly drizzle in the oil until the mixture begins to emulsify. Cover and chill until ready to use.

2. Make the crab cakes: In a stand mixer fitted with the paddle attachment, whip the butter, ¼ cup of the mayonnaise, lemongrass, shallots and lemon zest until incorporated.

3. Place the crab in a mixing bowl and gently fold in the butter mixture and ¼ cup of the panko. Season with salt.

4. Divide the crab mixture into 6 equal portions, and using your hands, gently form into patties. Place the crab cakes in the refrigerator for 15 minutes to chill and firm up slightly.

5. Meanwhile, in food processor, pulse the remaining ¼ cup panko until finely ground. Place the panko in a shallow baking dish. Coat the crab cakes on all sides with the panko.

6. In a large skillet over medium heat, add enough oil to coat the bottom of the pan.

7. Brown both sides of the cakes, flipping once, until golden brown and cooked through, 6 to 8 minutes.

8. Meanwhile, make the herb salad: In a mixing bowl, toss the herbs with the lime juice and oil, then season with salt.

9. Serve the crab cakes with a spoonful of the Vietnamese mayonnaise and top with the herb salad.

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