Crab | Saveur

Maryland Half-and-Half Crab Soup

Farideh Sadeghin — Thu, 02 Apr 2026 14:38:13 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser • Props: Bowls by Jono Pandolfi

Maryland crab soup typically comes in two forms: a rich, creamy style and a brothy, vegetable-packed version. But the real pro move is to mix them together for what Marylanders often call half-and-half soup. This recipe takes the best of that approach by combining the two soups into one for something that’s creamy and substantial but still loaded with vegetables to lighten it up. It’s the best of both worlds. If the resulting soup is too thick, adjust with more crab stock as needed.

Makes: 6–8

Time: 50 minutes

Ingredients

8 Tbsp. unsalted butter
2 small carrots, finely chopped
2 celery stalks, finely chopped
1 onion, finely chopped
⅔ cup all-purpose flour
1 Tbsp. Old Bay
One 28-oz. can whole peeled tomatoes, crushed by hand
4 cups homemade or store-bought crab or seafood stock
1 russet potato (about 12 oz.), peeled and cut into ¼-in. pieces
1½ cups half & half
½ cup frozen corn
½ cup green beans, trimmed and cut into 1-in. pieces
½ cup frozen peas
1 lb. jumbo lump crabmeat
Kosher salt and freshly ground black pepper

Instructions

In a large pot over medium-high heat, melt the butter. When the foam subsides, add the carrots, celery, and onion and cook, stirring, until softened, about 5 minutes. Add the flour and Old Bay and cook, stirring, until the flour mixture bubbles slightly but is still pale, about 2 minutes. Add the tomatoes and stock, stirring to combine, and cook for 2 minutes. Add the potato and bring to a simmer. Continue cooking, stirring occasionally, until the potato is tender, about 15 minutes more.
Add the half & half, corn, green beans, and peas and cook until the beans are tender, 8–10 minutes. Stir in the crab, season to taste with salt and black pepper, and continue cooking until the crab is just heated through, 4–5 minutes more.

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Our Best Stone Crab Recipes

Ryan McCarthy — Fri, 13 Mar 2026 19:15:13 +0000

Photo: Doaa Elkady • Food Styling Thu Buser

If you’ve spent time in South Florida, you’ve likely come across stone crabs. Bright orange claws gleam in glass cases at local fish markets and in heaps on restaurant tables—pre-cracked and ready for picking—at many seafood eateries. These crustaceans are unique; they’re a protected species with limited seasonal availability, and only one claw is harvested from each critter before being tossed back into the sea to regenerate their appendages and live another day. Stone crab meat is sweet and hearty, and it’s the perfect stand-in for any recipe that calls for picked crab. In many cases, the claws are best when adorned simply, similar to oysters, with just a dipping sauce or melted butter. Outside the Sunshine State, you can order stone crabs online, shipped on ice to anywhere in the U.S.

Joe’s Stone Crab Pot Pie

Photo: Doaa Elkady • Food Styling: Thu Buser

Sweet crabmeat and tender vegetables are simmered in a rich, creamy sauce, then baked beneath flaky puff pastry in this comforting dish from the legendary Miami seafood restaurant. Get the recipe >

Swamp Cabbage and Stone Crab Fritters

James Jackman

In this Everglades classic, picked crabmeat and tender “swamp cabbage” (the local name for hearts of palm) are combined in a batter and deep-fried until crispy and golden. Get the recipe >

Stone Crab Lumpia With Chile-Soy Vinegar

Photo: Doaa Elkady • Food Styling: Thu Buser • Props: Dinnerware by Jono Pandolfi

Tender crabmeat and crunchy vegetables are wrapped in delicate pastry, fried until crisp, and paired with a punchy dipping sauce. Get the recipe >

Stone Crab Tacos With Cabbage Slaw

James Jackman

In this recipe, the Sunshine State’s favorite crustacean is paired with a crisp cabbage-and-carrot slaw and wrapped in soft tortillas for a fresh, bright taco that highlights the crab’s natural sweetness. Get the recipe >

Stone Crab Macaroni Salad

James Jackman

This creamy, crowd-pleasing macaroni salad is lifted by a zesty local seasoning blend and crisp vegetables, making it a perfect dish for potlucks and larger group gatherings. Get the recipe >

Joe’s Stone Crab Mustard Sauce

Photo: Doaa Elkady • Food Styling: Thu Buser

A creamy blend of mayonnaise, mustard, worcestershire, and bottled steak sauce give this famed restaurant condiment its signature savory kick. Get the recipe >

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Joe’s Stone Crab Pot Pie

Joe’s Stone Crab — Mon, 18 Mar 2019 22:27:42 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Store-bought crab soup base or shellfish bouillon intensifies the flavor of the creamy filling in these savory pies from the legendary Joe’s Stone Crab in Miami. Frozen puff pastry makes easy work of topping the individual casseroles.

Featured in “How Stone Crab Saved Me From a Lifetime of Bad Birthdays” by Francine Prose in the October 2010 issue.

Makes: 2

Time: 1 hour 30 minutes

Ingredients

3 Tbsp. unsalted butter, divided
2 Tbsp. all-purpose flour
1¼ cups heavy cream
¼ cup milk
2 Tbsp. crab soup base or shellfish bouillon
Kosher salt and freshly ground black pepper
1 small carrot, peeled and cut into small cubes
1 small new potato, peeled and cut into small cubes
⅓ cup frozen peas
12 pearl onions, peeled
1 small celery stalk, finely chopped
1 large button mushroom, stemmed and finely chopped
¼ medium red bell pepper, finely chopped
10 oz. stone, Jonah, or jumbo lump crab meat
One 9- by 11-in. sheet all-butter frozen puff pastry, thawed
Paprika, for sprinkling

Instructions

Position a rack in the center of the oven and preheat to 350°F. In a small pot over medium-high heat, melt 1 tablespoon of the butter. Add the flour and cook, stirring continuously, until lightly toasted, 1–2 minutes. Add the cream, milk, and crab soup base and bring to a simmer. Cook, whisking frequently, until smooth and thickened, 3–4 minutes. Season to taste with salt and black pepper. Set aside.
In a medium skillet over medium-high heat, melt 1 tablespoon of butter. Add the carrot and potato and cook, stirring frequently, until just soft, 4–5 minutes. Add the peas, onions, celery, mushroom, and bell pepper and cook until heated through, 2–3 minutes. Transfer to a large bowl, gently stir in the crab meat and reserved cream sauce, and season to taste with salt and black pepper. Divide the mixture between two 4½-inch-diameter, 10-ounce ovenproof ramekins or mini pie pans, mounding if necessary to fit. Set aside.
Using a rolling pin, gently roll out the puff pastry to a thickness of ¼ inch. Using a 6-inch round cutter, cut out two pastry rounds and place one on top of each ramekin, sealing the edges around the rims. Place the pies on a foil-lined baking sheet. Using a knife, poke a small hole in the top of each pastry. Melt the remaining 1 tablespoon of butter, brush over the pastry, and sprinkle with paprika. Bake until the pastry is golden brown, 35–40 minutes. Set aside to cool for 10 minutes before serving.

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Joe’s Stone Crab Mustard Sauce

Joe’s Stone Crab — Mon, 18 Mar 2019 22:30:10 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Joe’s Stone Crab, the more-than-century-old seafood restaurant in Miami, is famous for this creamy sauce, which it serves as a condiment for stone crab claws. It’s also a great dressing for sandwiches, salads, or other chilled seafood.

Featured in “How Stone Crab Saved Me From a Lifetime of Bad Birthdays” by Francine Prose in the October 2010 issue.

Makes: About 1 cup

Time: 5 minutes

Ingredients

1 cup mayonnaise
2 Tbsp. half & half
1 Tbsp. plus 1 tsp. dry mustard powder
2 tsp. Worcestershire sauce
1 tsp. steak sauce, such as A.1.
Kosher salt and freshly ground black pepper
Large stone crab claws, chilled, for serving

Instructions

To a medium bowl, add the mayonnaise, half & half, mustard powder, Worcestershire, and steak sauce and whisk until smooth. Season to taste with salt and black pepper. Cover and refrigerate until chilled, at least 30 minutes.
Serve as a dipping sauce for stone crab claws.

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Stone Crab Lumpia With Chile-Soy Vinegar

Conrad Nieberding — Fri, 06 Mar 2026 19:13:47 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser • Props: Dinnerware by Jono Pandolfi

These crispy Filipino-style spring rolls from executive sous chef Conrad Nieberding at the JW Marriott on Marco Island, Florida, are a perfect showcase for delicate stone crab. You can find eight-inch square spring roll wrappers at Asian grocery stores. Lumpia can be filled in advance and stored in an airtight container in the freezer for up to six months. If freezing, do not thaw before frying.

Featured in “Tough to Crack” by Carrie Honaker in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 16 spring rolls

Time: 1 hour

Ingredients

For the dipping sauce:

⅔ cup soy sauce
⅓ cup rice vinegar
1 bird’s-eye chile, thinly sliced

For the lumpia:

1 Tbsp. fresh lemon juice
1 Tbsp. Japanese-style mayonnaise
1 Tbsp. Dijon mustard
1 tsp. liquid aminos, or soy sauce
3 large eggs, divided
1 lb. stone crab claw meat, flaked
2 Tbsp. cornstarch
1 cup finely shredded carrots
1 cup thinly sliced scallions
¼ cup finely chopped garlic
2 Tbsp. panko
One 12-oz. package 8-in. square spring roll wrappers
Vegetable oil, for frying

Instructions

Make the dipping sauce: In a small bowl, stir together the soy sauce, vinegar, and chile. Set aside.
Make the lumpia: In a large bowl, whisk the lemon juice, mayonnaise, mustard, liquid aminos, and two of the eggs until frothy. In a medium bowl, toss together the crab and cornstarch to coat. Using a silicone spatula, fold the crab mixture into the egg mixture, then fold in the carrots, scallions, garlic, and panko. Set aside for 30 minutes.
In a small bowl, beat the remaining egg. On a work surface, place one spring roll wrapper with one edge facing you. Use your finger to lightly wet all edges with the egg wash, then spoon 3 tablespoons of the filling into the center and shape into a horizontal log, leaving about 1½ inches of space on each side. Roll the edge closest to you tightly over the filling, then fold in the left and right sides. Roll tightly upward to make a cylinder. Seal the seam with more egg wash. Repeat with the remaining wrappers, filling, and egg wash.
Into a large, heavy-bottomed pot fitted with a deep-fry thermometer over medium-high heat, pour 3 inches of oil. When the temperature reaches 325°F, add half of the lumpia and fry, turning halfway through, until floating and golden brown, 5–7 minutes total. (Cook time will be slightly longer if frying from frozen.) Transfer to a paper towel-lined plate. Bring the oil back to temperature, then repeat with the remaining lumpia.
Serve hot with dipping sauce on the side.

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Stone Crab Macaroni Salad

Holly Dudley — Fri, 06 Mar 2026 19:06:33 +0000

James Jackman

This potluck staple from Florida Stone Crab Association cofounder Holly Dudley can easily be doubled or tripled to feed a crowd. Stone crab brings a bit of sweetness while Everglades Seasoning—a savory mix of salt, garlic, onion, and spices—delivers a touch of heat. Created in 1944, the blend is used throughout Florida on everything from grilled vegetables to gator.

Featured in “Tough to Crack” by Carrie Honaker in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4

Time: 30 minutes

Ingredients

Kosher salt and freshly ground black pepper
8 oz. elbow macaroni
1 lb. stone crab claw meat, flaked
¼ cup mayonnaise
1 Tbsp. Everglades Seasoning, or other all-purpose seasoning blend
1 tsp. yellow mustard
1 tsp. Worcestershire sauce
½ medium green bell pepper, finely chopped
½ medium onion, finely chopped
Hot sauce
Saltines or other crackers, for serving

Instructions

Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until just past al dente, then drain and rinse under cold water.
In a large bowl, stir together the macaroni, crab, mayonnaise, Everglades Seasoning, mustard, Worcestershire, bell pepper, and onion. Season to taste with hot sauce, salt, and black pepper. Cover and refrigerate until chilled, about 2 hours.
Serve with saltines. (The salad will keep in an airtight container for 3–4 days in the fridge.)

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Stone Crab Tacos With Cabbage Slaw

Naiara Rementeria Freeman — Fri, 06 Mar 2026 19:04:59 +0000

James Jackman

Naiara Freeman Rementeria started working at her mom’s Everglades City restaurant, Camellia Street Grill, when she was 17 and now runs the show. When stone crab comes in, there are always some “lights,” or claws in which the meat doesn’t fully fill the shell, and it was from these that the Grill’s taco recipe was born. Rementeria says, “You don’t hear about many preparations beyond serving the chilled claws with mustard sauce, so we started thinking about how to use the lights.” A tangy cabbage slaw, which can be stored in the fridge for up to a week, balances the richness and amplifies the sweetness of the meat.

Featured in “Tough to Crack” by Carrie Honaker in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4 tacos

Time: 15 minutes

Ingredients

For the slaw:

½ cup rice vinegar
1 Tbsp. sugar
1 tsp. kosher salt
1 cup shredded cabbage
½ cup shredded carrots

For the tacos:

2 cups stone crab claw meat, flaked
⅓ cup mayonnaise
2 tsp. freshly ground black pepper
2 tsp. Creole mustard
2 tsp. kosher salt
1 tsp. rice vinegar
4 corn or flour tortillas, for serving
Lime wedges, for serving

Instructions

Make the slaw: In a medium bowl, stir together the vinegar, sugar, and salt until mostly dissolved. Add the cabbage and carrots and toss to coat. Set aside at room temperature, tossing occasionally, for 10 minutes.
Meanwhile, make the tacos: In a medium bowl, stir together the crab, mayonnaise, black pepper, mustard, salt, and vinegar.
Over a gas stove flame or in a dry skillet over high heat, heat the tortillas, turning occasionally, until softened and blackened in spots, about 1 minute. Top the tortillas evenly with the crab mixture and slaw and serve with lime wedges.

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Swamp Cabbage and Stone Crab Fritters

Holly Dudley — Fri, 06 Mar 2026 19:02:43 +0000

James Jackman

While crabmeat is the star of this recipe from Florida Stone Crab Association cofounder Holly Dudley, it’s the fresh swamp cabbage, a type of hearts of palm, that takes these savory bites to the next level. Fresh hearts of palm are available online or at farmers markets throughout the state. The canned versions, pre-cooked and preserved in brine, make a fine substitute.

Featured in “Tough to Crack” by Carrie Honaker in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: About 60 fritters

Time: 1 hour

Ingredients

8 cups coarsely chopped fresh hearts of palm, or two 14-oz. cans
1 lb. stone crab claw meat, flaked
1 cup all-purpose flour
¼ tsp. baking powder
1 large egg
1 medium onion, finely chopped
Kosher salt
Vegetable oil, for frying
Lime wedges, hot sauce, and ketchup, for serving

Instructions

Bring a large pot of water to a boil. Add the hearts of palm, return to a boil, then turn the heat to medium-low and simmer until tender, 30–40 minutes. Reserve ⅔ cup of the cooking liquid, then drain and transfer to a large bowl. (If using canned, reserve ⅔ cup of the liquid, then drain and chop the hearts.)
To the bowl, add the reserved cooking liquid, the crab, flour, baking powder, egg, onion, and 1 teaspoon of salt and toss gently to combine.
Into a large pot fitted with a deep-fry thermometer over medium-high heat, pour 3 inches of oil. When the temperature reaches 375°F (or when a bit of batter dropped into the pot floats and sizzles), working in batches, drop tablespoonfuls of the batter into the oil. Fry, stirring gently about halfway through, until the fritters are golden brown, about 3 minutes per batch. Transfer to a paper towel-lined plate and sprinkle with salt. Bring the oil back to temperature between batches.
Serve hot with lime wedges, hot sauce, and ketchup.

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Stuffed Crab With Fennel and Snap Pea Salad

Jessie YuChen and Lj Almendras — Sat, 21 Feb 2026 17:26:49 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen

Chefs Jessie YuChen and Lj Almendras first made this dish for their Filipino Taiwanese family-style dinner pop-up at Winona’s, the now-closed wine bar in Brooklyn. Sticky rice studded with dried mushrooms, scallops, and shrimp is enriched with freshly cooked blue crab meat and roe, then stuffed back into the bright red shells. The filled crustaceans are served atop a crunchy, refreshing salad of fennel, snap peas, and cilantro tossed with a sweet-and-sour vinaigrette.

Makes: 4

Time: 2 hours

Ingredients

For the stuffed crab:

4 medium blue crabs (about 6 oz. each)
2 Tbsp. small dried shrimp
6 large dried shiitake mushroom caps
4 dried scallops
2 Tbsp. vegetable oil
One 2-in. piece ginger, peeled and thinly sliced
2 cups glutinous rice, rinsed
¼ cup store-bought or homemade fried shallots
¼ cup michiu (Taiwanese rice wine)
2 Tbsp. aged soy sauce or regular soy sauce
2 Tbsp. black sesame oil or toasted sesame oil, plus more for serving
1 tsp. freshly ground white pepper
½ tsp. kosher salt

For the fennel-pea salad:

2 cups snap peas
2 Tbsp. Thai sweet chile sauce
1 Tbsp. lime juice
1 Tbsp. sugarcane vinegar
½ cup cilantro sprigs, cut into 1-in. lengths
1 fennel bulb, cored, bulb thinly sliced, stalks cut on the bias, and fronds reserved

Instructions

Make the stuffed crab: Thoroughly clean the crab shells with a scrub brush. In a medium pot, bring 8 cups of water to a boil. Using tongs, grab the crabs by their bodies and lower them into the pot. Cook until the shells are red, 7–10 minutes. Carefully remove the crabs with tongs, reserving the cooking liquid, and set aside until cool enough to handle.
Crack the crab shells and transfer the meat and roe to a medium bowl and set aside. Clean and reserve the top shells.
To a medium bowl, add the shrimp, mushrooms, and scallops and pour in 2 cups of the hot crab cooking liquid until covered. Set aside to rehydrate for at least 30 minutes, or up to 1 hour.
Remove the mushrooms, squeezing excess liquid back into the bowl, and transfer to a cutting board. Drain the shrimp and scallops, reserving the soaking liquid, and set aside. Thinly slice the mushrooms and set aside.
To a large wok or skillet over medium-high heat, add the vegetable oil. When it’s hot and shimmering, add the ginger in a single layer and cook, turning halfway through, until golden on both sides, about 2 minutes. Push the ginger to one side and add the reserved mushrooms, shrimp, and scallops to the empty space. Cook, stirring occasionally, until golden brown and fragrant, about 4 minutes. Add the rice, fried shallots, and reserved crab meat and roe. Cook, stirring frequently, until well mixed, about 1 minute.
If steaming the rice in a large pot, transfer the rice mixture to a medium heatproof bowl (use one that can fully fit inside a large pot with a lid). Stir in the rice wine, soy sauce, sesame oil, white pepper, salt, and 2 cups of the reserved soaking liquid to combine. (Make sure the mixture fills no more than two-thirds of the bowl since the rice will expand as it steams.)
Steam the rice: Into a large pot, place a rack or 3 foil balls (this will keep the bowl of rice from touching the bottom of the pot. It should be elevated above the water when you add it). Add enough water to come 2 inches up the sides of the pot and bring to a boil. Place the uncovered bowl on the rack or foil balls, cover the pot, and steam until the liquid is absorbed and the rice is tender, about 35 minutes. Remove from the heat and set aside, still covered, for 10 minutes. Adjust the seasoning with soy sauce as needed.
Alternatively, if you have a rice cooker, transfer the rice mixture to the cooker. Stir in the rice wine, soy sauce, sesame oil, white pepper, salt, and 2 cups of the reserved soaking liquid to combine. Close the cooker and steam the rice mixture (on the white/sweet rice setting if you have it) until the liquid is absorbed and the rice is tender, 30–50 minutes, depending on the brand of your cooker. If the rice is still not cooked through by the time the liquid is absorbed, add ¼ cup of water and continue steaming until cooked through. Set aside, still covered, for 10 minutes, then use a spatula or wooden spoon to mix everything together. Adjust the seasoning with soy sauce as needed.
Make the fennel-pea salad: Meanwhile, using your fingers, split the snap peas in half to expose the peas, keeping both shells and peas.
In a medium bowl, whisk together the chile sauce, lime juice, and vinegar. Add the peas, cilantro, and fennel slices and fronds and toss until the vegetables are fully dressed. Transfer to a serving plate.
To serve, fill the reserved crab shells with the rice mixture. Serve immediately on top of the fennel-pea salad.

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The Ultimate Crab Dip

Victor Riquelme — Mon, 18 Mar 2019 22:43:04 +0000

William Hereford

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, this version adapted from chef Victor Riquelme in Patagonia relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast.

Featured in “The Epic Food and Landscape of Patagonia” by Adam Leith Gollner in the Summer 2016 issue.

Makes: 2–4

Time: 35 minutes

Ingredients

1 cup crustless white bread cubes
⅔ cup whole milk
1½ tsp. extra-virgin olive oil
1 tsp. oregano leaves, finely chopped
⅓ cup finely chopped onion
11 oz. king or snow crabmeat, coarsely shredded (about 22 oz. in-shell)
2 Tbsp. heavy cream
Kosher salt and freshly ground black pepper
⅓ cup grated Grana Padano cheese
Toasted country bread, for serving

Instructions

Position a rack in the upper third of the oven and preheat the broiler. Place a small cast iron skillet over low heat while you prepare the crab.
To a blender, add the bread and milk and soak for 5 minutes, then process to a purée. Place a fine-mesh strainer over a small bowl and strain the mixture. Set aside.
In a small pot over medium-low heat, warm the oil. Add the oregano and cook until just fragrant and beginning to sizzle, about 2 minutes. Add the onion and continue cooking until translucent and beginning to soften, 5–6 minutes more. Stir in the crab and reserved milk mixture until thoroughly combined and warm. Remove from the heat and fold in the heavy cream. Season to taste with salt and black pepper.
Transfer the crab mixture to the prepared skillet and top evenly with the Grana Padano. Broil until the cheese is melted and browned, about 5 minutes. Set aside to rest for 5 minutes, then serve with country bread.

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Blue-Ribbon Dungeness Crab Cakes

Lynn Derrick and Janelle Weaver — Wed, 27 Nov 2024 13:43:22 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

These squat patties, which won gold at the 30th annual Seafood & Sips crab cake cook-off, have lots of surface area for crisping in the skillet. Dungeness crabs are about 25 percent meat by weight, so source two 2-pounders for this recipe, or substitute picked crabmeat. If your local fishmonger doesn’t have any in stock, order online from Pike Place Fish Market or Giovanni’s Fish Market. Lynn Derrick, manager of Rhody’s Garden Café at the Mendocino Coast Botanical Gardens, and Janelle Weaver, chef at The Bewildered Pig, make their own blue cheese dressing using Point Reyes Blue Cheese. In a pinch, a good bottled dressing will do. —Betsy Andrews

Featured in “Crab Cake Cook-Off” by Betsy Andrews (Fall/Winter 2024).

Makes: 14 crab cakes

Time: 3 hours 29 minutes

Ingredients

2 celery stalks, finely chopped
Kosher salt and freshly ground black pepper
⅓ cup finely chopped shallots
1 serrano chile, finely chopped
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice, divided
1 Tbsp. vegetable oil, divided, plus more for frying
8 oz. oyster or button mushrooms, trimmed and coarsely chopped
2 garlic cloves, finely chopped
¾ cup mayonnaise
2 Tbsp. plus 2 tsp. Old Bay seasoning, divided
1 Tbsp. Dijon mustard
½ tsp. mustard powder
1 lb. Dungeness crabmeat
3 Tbsp. finely chopped chives
1 cup cornstarch
½ cup all-purpose flour
½ cup tapioca starch
5 large eggs
1 cup panko breadcrumbs
1 cup fine sourdough breadcrumbs
Blue cheese dressing
Edible flowers, thinly sliced scallions, fresh herbs (such as chervil, parsley, or tarragon), and finely chopped green apple, for garnish

Instructions

In a small bowl, toss the celery with 1 teaspoon of salt and set aside until it releases its liquid, about 2 hours. In a second small bowl, stir together the shallots, chile, and 1 tablespoon of the lemon juice and set aside.
To a large skillet over medium-high heat, add enough oil to just coat the surface. When it’s hot, add the mushrooms and cook, stirring frequently, until golden, 6–8 minutes. Stir in the garlic, season with salt, and cook until fragrant, 1–2 minutes. Remove from the heat, stir in the remaining lemon juice, and transfer to a bowl. Wipe out the skillet and return it to the stove.
Blot the celery dry with paper towels. Strain the chile-shallot mixture, discarding any liquid. In a large bowl, whisk together the mayonnaise, 2 teaspoons of the Old Bay, and the mustard and mustard powder. Fold in the crab, chives, lemon zest, celery, chile-shallot mixture, and mushrooms. Season to taste with salt and black pepper, then divide into fourteen 2-ounce portions. Form the portions into square patties 2 inches wide and 1 inch thick. Freeze until just firm.
In a shallow bowl, whisk together the cornstarch, flour, tapioca starch, 2 tablespoons of salt, and 1 tablespoon of Old Bay. In a second bowl, beat the eggs with a pinch of salt. In a third bowl, stir together the panko, sourdough breadcrumbs, 1 tablespoon of salt, and the remaining Old Bay. Dredge one patty in the cornstarch mixture, then place in the egg mixture and turn to coat. Roll the patty in the breadcrumbs, then transfer to a plate and repeat with the remaining patties.
To the skillet over medium heat, add 2 inches of oil. When it’s hot, working in batches, fry the crab cakes, turning once, until browned on both sides, about 20 minutes total per batch. Transfer to a paper towel-lined plate.
On a platter, spread a few tablespoons of blue cheese dressing. Arrange the crab cakes on top, and garnish with the flowers, scallions, herbs, and apple. Serve warm.

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