Jumbo Lump Crab Cake Recipe

Prepare crab meat

Inspect the jumbo lump crab meat and pick through gently to remove any small shells. Keep lumps as large as possible for texture; break only very large clumps into bite-size pieces.

Mix wet ingredients

In a medium bowl whisk together 1/2 cup mayonnaise, 1 large beaten egg, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce and 1 teaspoon Old Bay (or seafood seasoning) until smooth.

Add aromatics and binders

Fold in 2 tablespoons finely chopped parsley and 2 tablespoons finely chopped green onion. Stir in 1/2 cup panko and 1/4 cup fine dry breadcrumbs. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Mix gently until combined — do not overwork.

Combine with crab meat

Add the jumbo lump crab meat to the mixture and gently fold with a rubber spatula until evenly coated. Take care to keep lumps intact; stop mixing as soon as coated.

Form cakes

Divide the mixture into 6 equal portions (about 2.5–3 oz each) and lightly shape into 3/4- to 1-inch thick patties. Press lightly so they hold together but aren’t compacted. Place formed cakes on a parchment-lined tray and refrigerate for at least 30 minutes to firm (up to 2 hours).

Cook

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When butter is foaming but not browned, add crab cakes (do not overcrowd — cook in batches if necessary). Cook 3–4 minutes per side until golden brown and crisp, flipping carefully with a wide spatula. Internal temperature should reach 145°F (63°C). Transfer to a warm plate and keep in a low oven (200°F / 93°C) while remaining cakes cook.

Finish

Taste and adjust seasoning if desired. Serve immediately with tartar sauce, lemon wedges and microgreens or parsley.

In a small bowl combine 1/2 cup mayonnaise, 2 teaspoons finely minced dill pickle, 1 teaspoon chopped capers, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard and 1 teaspoon finely chopped fresh parsley. Season with 1/8 teaspoon salt and a pinch (1/16 tsp) of freshly ground black pepper. Stir until smooth and chill for at least 15 minutes to let flavors meld. Taste and adjust acidity or seasoning before serving.

Arrange crab cakes on warmed plates. Spoon a generous tablespoon of tartar sauce alongside each cake or serve in a small ramekin. Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately.