Jumbo Lump Crab Cake Recipe
House Made Tartar, Melted Butter
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 Cake Ingredients
Method
Preparation
Make the Crab Cake Mixture
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, beaten eggs, breadcrumbs, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
Form the Cakes
Divide the mixture into 6 equal portions and shape them into patties, about 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
Chill the Patties
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
Cook the Crab Cakes
In a large skillet, melt the butter over medium heat. Once melted, add the crab cakes to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Serve with Tartar Sauce
Serve the crab cakes hot with house-made tartar sauce and a drizzle of melted butter on top.
