Jumbo Lump Crab Cake Recipe

Inspect and pick crab

Gently check the jumbo lump crab meat for any shells or cartilage and remove. Keep the lumps as intact as possible to retain texture.

Combine wet ingredients

In a large bowl, whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper until smooth.

Add aromatics

Fold in chopped parsley (2 tbsp) and thinly sliced scallion. Mix gently to combine.

Incorporate breadcrumbs and crab

Add 3/4 cup panko breadcrumbs to the bowl and stir just until incorporated. Add the jumbo lump crab meat and, using a rubber spatula or your hands, gently fold the crab into the mixture, taking care not to break up the lumps. The mixture should hold together but remain chunky; if very loose, add up to 2 tablespoons more panko.

Portion and shape

Portion the mixture into 6 large crab cakes (about 4–5 ounces/115–140 g each) or 8 smaller cakes, depending on desired serving size. With lightly oiled hands, gently form rounds about 3 inches (7–8 cm) wide and roughly 1 inch (2.5 cm) thick. Avoid over-compressing.

Optional coating

If you prefer a crisp exterior, spread 1/2 cup additional panko on a plate and lightly press each crab cake into the panko to coat the top and bottom. Tap off excess.

Chill to set

Place the formed cakes on a parchment-lined tray, cover, and refrigerate for at least 30 minutes (up to 2 hours). Chilling helps them firm up and reduces falling apart during cooking.

Preheat pan

In a large nonstick or stainless-steel skillet, heat 2 tablespoons unsalted butter and 1 tablespoon neutral oil over medium heat until butter foams and the mixture is shimmering. The oil raises the smoke point and prevents the butter from burning.

Sear cakes

Working in a single layer (do not overcrowd), add the chilled crab cakes to the skillet. Cook without moving for 3–4 minutes, until the bottom is deep golden brown and crisp. Carefully flip each cake with a thin spatula and cook the second side for another 3–4 minutes. Adjust heat as needed; you want a golden crust without overcooking the interior.

Finish and keep warm

If cakes are browning too quickly before heating through, finish them in a 350°F (175°C) oven on a baking sheet for 6–8 minutes. Transfer cooked cakes to a warm plate and keep loosely tented while you cook remaining cakes.

While the cakes chill or cook, combine 1/4 cup mayonnaise, 2 tablespoons finely diced dill pickle or cornichon, 1 teaspoon chopped capers, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard and 1 tablespoon chopped parsley in a small bowl. Season with salt and pepper to taste and refrigerate until serving.

Arrange 1–2 crab cakes per person on plates. Serve with lemon wedges, a dollop of tartar sauce if using, and garnish with microgreens or extra parsley. Crab cakes can be served on a bed of mixed greens, on a toasted roll as a sandwich, or alongside roasted potatoes or seasonal vegetables.