Jumbo Lump Crab Cake Recipe

Prepare crab meat

Inspect the jumbo lump crab meat and remove any pieces of shell or cartilage. Gently pick through and break any excessively large lumps into bite-sized pieces, keeping many lumps intact for texture.

Combine binder

In a medium bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 tablespoon Worcestershire sauce, and 1 tablespoon fresh lemon juice until smooth.

Season and add aromatics

Fold the finely chopped parsley and sliced green onion into the binder mixture. Add 1 teaspoon Old Bay, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper; stir to combine.

Add breadcrumbs and crab

Add 1 cup panko breadcrumbs to the binder and mix until just combined. Gently fold in the crab meat, taking care to keep lumps intact; avoid overmixing. The mixture should hold together when pressed — if too wet, add up to 2 tablespoons more panko; if too dry, add 1 tablespoon mayonnaise.

Form cakes

Using a 1/3–1/2 cup measure (depending on desired size), portion the mixture and form 6 evenly sized patties about 3/4–1 inch thick. Place them on a parchment-lined sheet and refrigerate uncovered for 30–45 minutes to firm up (this helps prevent them from falling apart when cooking).

Cook crab cakes

In a large skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When the butter foams and the pan is hot, add crab cakes (do not overcrowd—work in batches if necessary). Cook without moving until golden brown, about 3–4 minutes per side. Flip carefully with a thin spatula and cook the other side until golden and heated through, another 3–4 minutes. Internal temperature should reach 140–145°F (60–63°C). Transfer to a paper-towel-lined tray and keep warm in a low oven (200°F / 95°C) if cooking in batches.

Finish and serve

Squeeze a little fresh lemon over the crab cakes and garnish with a sprinkle of chopped parsley. Serve hot with the remoulade on the side or spooned on top.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon Creole or Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon hot sauce, 1 teaspoon finely chopped capers and (optional) 1 teaspoon finely chopped cornichon. Stir until smooth.

Season the sauce with 1/4 teaspoon paprika, 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust acidity with a little more lemon juice or hot sauce if desired. Cover and chill until ready to serve.