Crab Cakes with Roasted Tomatillo Mayo

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

 

 

3 medium tomatillos, husks removed, rinsed

1 tablespoon vegetable oil

Kosher salt and freshly ground black pepper

1 cup mayonnaise

1 tablespoon fresh lemon juice

 

2 large eggs, beaten to blend

1 pound lump crabmeat, picked over

2 teaspoons finely grated lemon zest

¼ cup fresh lemon juice

2 tablespoons finely chopped fresh chives

4 teaspoons crème fraîche

4 teaspoons mayonnaise

2 teaspoons piment d’Espelette

2 cups panko (Japanese breadcrumbs), divided

Kosher salt and freshly ground black pepper

Vegetable oil (for cooking; about 5 tablespoons)

Lemon wedges (for serving)

 

Preheat oven to 450°. Toss tomatillos and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until skins are blistered in spots and beginning to separate from flesh, 15−20 minutes. Let cool, then purée in a food processor until smooth; transfer to a medium bowl. Stir in mayonnaise and lemon juice; season with salt and pepper. Cover and chill.

 

Place eggs, crabmeat, lemon zest, lemon juice, chives, crème fraîche, mayonnaise, piment d’Espelette, and ⅔ cup panko in a medium bowl; season with salt and pepper. Gently stir until mixture comes together (it will be slightly wet). Cover and chill until cold, about 30 minutes.

 

Place remaining panko in a shallow bowl. Using wet hands, form about 2 Tbsp. crab mixture into a ¾"-thick cake. Repeat to make about 20 cakes. Coat in panko, pressing gently to adhere.

 

Heat 1 Tbsp. oil in a medium skillet over medium. Working in a few batches and adding 1 Tbsp. oil to skillet in between, cook until deep golden brown, about 2 minutes per side. Transfer to paper towels to drain; season with salt. Serve crab cakes with mayo and lemon wedges.