Jumbo Lump Crab Cake Recipe
Breaded crab cake, topped with lump crab meat and drizzled with creamy Cajun sauce. Add 1 +$12
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.
Ingredients
Method
Directions
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, and beaten egg. Gently fold in the ingredients to ensure the crab meat remains intact.
- 2
Form the Crab Cakes
Once the mixture is well combined, shape it into patties, about 1 inch thick. Roll the patties in breadcrumbs to coat evenly.
- 3
Heat the Oil
In a large skillet, heat the oil over medium-high heat until shimmering.
- 4
- 5
Prepare the Cajun Sauce
In a small bowl, mix together the sour cream, Cajun seasoning, and lemon juice until smooth.
- 6
Serve
Plate the crab cakes, top with additional lump crab meat if desired, and drizzle with the creamy Cajun sauce.