Jumbo Lump Baby Crab Cakes Recipe
Big Fish jumbo lump baby crab cakes served with tartar sauce and fresh lemon wedges.
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Ingredients
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Crab Cakes
Tartar Sauce & Garnish
Method
Crab Cakes
- 1
Prepare crab meat
Inspect the jumbo lump crab meat and gently pick through to remove any stray shells. Place crab meat in a large mixing bowl and break up any very large lumps gently with your fingers, keeping as many chunks intact as possible for texture.
- 2
Mix binder
In a medium bowl combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and the lightly beaten egg. Whisk until smooth and well combined.
- 3
Combine crab cake mixture
Add the chopped chives and parsley and 3 tablespoons Panko to the crab meat. Pour the binder mixture over the crab and gently fold with a rubber spatula until just combined, taking care not to pulverize the lumps of crab. The mixture should hold together when pressed; if too loose, add up to 1 more tablespoon Panko.
- 4
Form cakes
Divide the mixture into 8 equal portions (about 2 oz each) for 'baby' jumbo lump crab cakes or into 6 for slightly larger. Lightly wet your hands and form each portion into a compact patty about 2.5–3 inches in diameter and 3/4 inch thick. Lightly press each patty into extra Panko breadcrumbs to coat the exterior for a crisp crust, shaking off excess.
- 5
Chill
Place formed crab cakes on a parchment-lined tray, cover lightly with plastic wrap, and refrigerate 20–30 minutes to firm up — this helps them hold together when cooking.
- 6
Cook crab cakes
Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons vegetable oil. When butter foams and oil shimmers (about 2 minutes), add crab cakes in a single layer without crowding — you may need two batches. Cook 3–4 minutes on the first side without moving until golden brown and crisp, then gently flip and cook 2–3 minutes more until the second side is golden and the center is heated through. Internal temperature should reach 145°F (63°C). Transfer to a wire rack set over a baking sheet to keep crisp while cooking remaining cakes.
- 7
Keep warm
If needed, keep finished crab cakes warm in a 200°F (95°C) oven on a parchment-lined tray until ready to serve, up to 30 minutes.
Tartar Sauce & Garnish
- 8
Make tartar sauce
While crab cakes chill, combine 1 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 tablespoon finely minced shallot, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard and 1 tablespoon chopped parsley in a small bowl. Stir until smooth, season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper to taste. Refrigerate until ready to serve to let flavors meld.
- 9