The Chef

Restaurants

Meals

Drinks

Restaurants›Bud's at Silver Run›Jumbo Lump Crab Cake Recipe

Jumbo Lump Crab Cake Recipe

Name: Bud's at Silver Runs Jumbo Lump Crab Cake Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb jumbo lump crab meat; 0.5 cups mayonnaise; 1 unit large egg; 1 tbs Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 2 tbs fresh parsley, finely chopped; 1 tsp lemon zest; 1 tbs lemon juice; 0.75 cups fine dry breadcrumbs (or panko, finely processed); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs unsalted butter; 2 tbs olive oil (for frying); 1 lb baby Yukon gold or red potatoes, halved or quartered to 1–1.5" pieces; 2 tbs olive oil; 2 tsp garlic, minced; 1 tbs fresh rosemary or thyme, chopped; 0.75 tsp salt; 0.5 tsp black pepper; 0.5 lb fresh green beans, trimmed; 1 unit red bell pepper, thinly sliced; 1 tbs olive oil; 1 tsp garlic, thinly sliced or minced; 0.5 tsp salt; 0.25 tsp black pepper; 2 unit lemon wedges (for serving); 0.25 cups mayonnaise; 1 tsp lemon juice; 0.5 tsp lemon zest

Inspired by Bud's at Silver Run

Time1h

Serves4

Served with roasted potatoes and green beans with red peppers

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crab Cakes

1 lb jumbo lump crab meat

1/2 cups Mayonnaise

1 unit large egg

1 tbs Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp Old Bay seasoning

2 tbs fresh parsley, finely chopped

1 tsp Lemon zest

1 tbs ReaLemon lemon juice

3/4 cups fine dry breadcrumbs (or panko, finely processed)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

2 tbs Unsalted butter

2 tbs olive oil (for frying)

Roasted Potatoes

1 lb baby Yukon gold or red potatoes, halved or quartered to 1–1.5" pieces

2 tbs olive oil

2 tsp Garlic, minced

1 tbs fresh rosemary or thyme, chopped

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Green Beans & Red Peppers

1/2 lb fresh green beans, trimmed

1 unit red bell pepper, thinly sliced

1 tbs olive oil

1 tsp garlic, thinly sliced or minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 unit lemon wedges (for serving)

Optional Sauce (Lemon Herb Aioli)

1/4 cups Mayonnaise

1 tsp ReaLemon lemon juice

1/2 tsp Lemon zest

1 tsp fresh parsley, finely chopped

1/2 tsp Dijon mustard

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Crab Cakes

Prepare Crab Meat

Gently inspect the jumbo lump crab meat for any shells or cartilage and pick them out. Place the crab meat in a large mixing bowl and break any very large lumps into bite-size pieces, taking care not to pulverize.

Make Binding Mixture

In a separate bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Combine Gently

Pour the binding mixture over the crab meat. Sprinkle 3/4 cup fine breadcrumbs evenly over the mixture. Using a rubber spatula or lightly gloved hands, gently fold just until the crab is evenly coated and the mixture holds together when pressed. Avoid overworking to keep lumps intact.

Form Cakes

Divide the mixture into 6 equal portions (for six 3–3.5" cakes) or 4 large portions if preferred. Shape each portion into a compact patty about 3/4" to 1" thick. Place formed cakes on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold during cooking).

Pan-Sear

Heat a large skillet over medium heat and add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When the butter is foaming and oil shimmers, add crab cakes without crowding (cook in batches if needed). Cook 3–4 minutes per side or until golden brown and crisp, turning carefully with a spatula. Reduce heat slightly if outsides brown too quickly. Internal temperature should reach 145°F (63°C) or cakes should be hot throughout.

Finish

Transfer cooked crab cakes to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining cakes. Serve immediately with lemon wedges and the optional lemon herb aioli.

Roasted Potatoes

Preheat oven to 425°F (220°C). Toss 1 lb halved/quartered baby potatoes with 2 tablespoons olive oil, 2 teaspoons minced garlic, 1 tablespoon chopped rosemary or thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet, cut side down where applicable. Roast in the preheated oven for 20–25 minutes, stirring or shaking the pan once halfway, until potatoes are golden and tender when pierced with a fork.

If finished before crab cakes, keep warm in the oven at 200°F (95°C) until serving.

Green Beans & Red Peppers

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 2 minutes until bright green and slightly tender. Immediately transfer beans to an ice bath to stop cooking; drain and pat dry.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 teaspoon sliced or minced garlic and sauté 15–30 seconds until fragrant but not browned. Add sliced red bell pepper and sauté 2–3 minutes until beginning to soften.

Add blanched green beans to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss 2–3 minutes until heated through and peppers are tender-crisp. Taste and adjust seasoning. Finish with a squeeze of lemon juice from the lemon wedges before serving.

Optional Sauce (Lemon Herb Aioli)

Whisk together 1/4 cup mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1 teaspoon chopped parsley, 1/2 teaspoon Dijon mustard, 1/8 teaspoon salt and 1/8 teaspoon black pepper until smooth. Chill until ready to serve. Serve a small spoonful with each crab cake.

Plating & Timing

Timing: Roast potatoes first (20–25 minutes). While potatoes roast, prepare crab cake mixture and chill for 20–30 minutes. Blanch green beans just before finishing crab cakes. Pan-sear crab cakes in batches (about 3–12 minutes per batch). Keep finished items warm in a low oven if needed.

To plate: Arrange a portion of roasted potatoes and a heap of green beans & red peppers on each plate. Place 1 or 2 crab cakes on top or alongside. Garnish with lemon wedges and a dollop of lemon herb aioli. Serve immediately.