Jumbo Lump Crab Cakes (2) Recipe

Prepare crab

Place the jumbo lump crab meat in a large bowl. Gently pick through to remove any cartilage or shells, keeping lumps as intact as possible to preserve texture.

Mix binder

In a separate small bowl whisk together 3 tablespoons mayonnaise, 1 beaten egg, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1 tablespoon lemon juice, 1 teaspoon Old Bay, 1 teaspoon salt and 1 teaspoon black pepper until smooth.

Combine ingredients

Add the binder to the bowl with crab meat along with 1 cup panko, 2 tablespoons chopped parsley, 2 tablespoons diced red bell pepper, and 2 tablespoons diced celery. Gently fold the mixture with a rubber spatula or your hands until combined. Do not overmix; stop as soon as ingredients are evenly distributed to keep lumps intact.

Form cakes

Divide the mixture into two equal portions (about 5 oz each). Using lightly moistened hands, form each portion into a compact patty about 1 to 1 1/2 inches thick and 3 1/2–4 inches across. Place formed cakes on a tray lined with parchment and chill in the refrigerator for at least 30 minutes to firm up (this helps them hold on the grill).

Preheat grill

Preheat an outdoor or indoor grill to medium-high (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat and oil the grates or pan lightly.

Coat cakes

In a shallow dish combine 1/2 cup panko breadcrumbs. Brush the top of each chilled crab cake lightly with melted butter, then gently press the buttered side into the panko to create a light crust. Brush the other side with melted butter as well; this promotes browning and prevents sticking.

Oil grill and cook

Brush the grill grates or grill pan with 1 tablespoon olive oil. Place the crab cakes on the grill, crusted-side down first. Grill undisturbed for 3–4 minutes until the crust is golden and the cake releases easily. Carefully flip using a wide spatula and grill the second side 3–4 minutes more, brushing the top with any remaining melted butter during cooking. Internal temperature should register about 145°F (63°C) and cakes should be opaque and set.

Rest

Transfer cooked crab cakes to a plate and let rest 3 minutes before serving so juices redistribute and filling sets.

Whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon minced garlic, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve.

Serve a dollop of aioli alongside or on top of each crab cake with additional lemon wedges.