Jumbo Lump Crab Cake Recipe

Prepare the crab meat

Check the jumbo lump crab meat for any cartilage or shells and pick them out carefully. Gently break up any very large lumps so you still have large pieces but no huge chunks.

In a medium bowl whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce and the egg until well combined.

Add the panko breadcrumbs, chopped parsley, diced green onion, minced shallot, Old Bay seasoning, 1 teaspoon kosher salt and 1/2 teaspoon black pepper to the bowl. Stir gently to combine into a slightly sticky binder.

Gently fold the crab meat into the mixture, taking care not to overwork it — fold until the crab is coated and most lumps remain intact. The mixture should hold together when pressed; if too wet add up to 1 more tablespoon panko.

Form the mixture into four 3/4-inch thick patties (about 4–5 oz each). Place on a parchment-lined tray, cover, and chill in refrigerator for at least 30 minutes to help them set (you can refrigerate up to 2 hours).

Cook: Sauté method (recommended for color)

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 teaspoon neutral oil to the pan. When butter is hot and foaming, add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and heated through (internal temp 145°F/63°C) and edges are crisp. Add more butter for the last batch if needed.

Cook: Broil method (alternate)

Preheat broiler to high and move an oven rack 6–8 inches from heat. Brush both sides of chilled crab cakes lightly with neutral oil. Place on a foil-lined baking sheet and broil 3–4 minutes per side until browned and heated through, watching closely to avoid burning.

Transfer cooked crab cakes to a warm plate and keep loosely tented with foil until serving. Squeeze lemon over just before serving.

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon creole or whole-grain mustard, 1 teaspoon prepared horseradish, 1 tablespoon lemon juice, 1/2 teaspoon hot sauce and 1/2 teaspoon Worcestershire sauce.

Fold in the chopped capers and finely minced cornichon/dill pickle. Season with 1/2 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity, heat, or salt to preference.

Refrigerate remoulade for at least 15 minutes to allow flavors to meld. Bring to cool-room temperature before serving for best texture.

In a medium bowl combine shredded green and red cabbage and shredded carrot.

In a small bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Pour dressing over cabbage mixture, toss thoroughly to coat. Let sit for 10–15 minutes at room temperature or refrigerate up to 2 hours to mellow flavors before serving.

Oven Method (healthier)

Preheat oven to 425°F (220°C). Toss cut potatoes with 1 tablespoon neutral oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon paprika. Spread in a single layer on a parchment-lined baking sheet. Bake 20–25 minutes, turning once halfway, until golden and crisp.

Fryer or Air Fryer Method (crispier)

For deep frying: heat oil to 350°F (175°C) and fry fries in batches 3–5 minutes until golden; drain on paper towels and season immediately. For air fryer: preheat to 400°F (200°C) and cook in a single layer 12–18 minutes, shaking halfway, until crisp.

Keep fries warm in a low oven (200°F/95°C) while finishing crab cakes if necessary.

Place one crab cake on each plate alongside a portion of fries and a serving of cole slaw (about 1 cup). Spoon 2 tablespoons remoulade next to or atop the crab cake. Garnish with a lemon wedge and a sprinkle of chopped parsley if desired.

Serve immediately while crab cakes and fries are hot and remoulade and slaw are cool.