Jumbo Lump Crab Cakes Recipe

Prepare crab meat

Inspect the jumbo lump crab meat for shells and cartilage. Gently break up any very large lumps by hand; keep the lumps as large as possible to preserve texture. Pat crab meat dry with paper towels to remove excess moisture.

Mix wet ingredients

In a large mixing bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 large egg, and 1 tablespoon fresh lemon juice. Whisk until smooth and homogenous.

Add aromatics and seasonings

Stir the finely chopped parsley (2 tbsp) and chopped scallions (2 tbsp) into the wet mixture. Add 1 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon Old Bay seasoning. Mix to combine.

Combine with dry ingredients

Add 1 cup panko breadcrumbs and 1/2 cup fine dry breadcrumbs to the bowl and fold in gently until just combined. The mixture should be moist but hold together when formed; if too wet, add up to 2 tablespoons more fine breadcrumbs. Taste a small bit of mixture and adjust seasoning if needed (a tiny uncooked crab scrap is fine to taste).

Fold in crab

Gently fold the jumbo lump crab meat into the binding mixture with a spatula or your hands, taking care to keep lumps intact. Work slowly to avoid shredding the crab.

Form cakes

Portion the mixture into 6 equal patties (about 4 oz / 115 g each) using a 1/3-cup measure or a kitchen scale. Lightly press to form compact cakes about 3 inches wide and 3/4 to 1 inch thick. Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm up (up to 2 hours).

Preheat pan

When ready to cook, heat a large skillet over medium heat. Add 2 tablespoons neutral oil and 2 tablespoons unsalted butter; let butter foam and oil shimmer but not burn.

Cook crab cakes

Carefully add crab cakes (do not crowd the pan; cook in batches if necessary). Cook without moving for 3 to 4 minutes until the bottoms are golden-brown and an easy release forms. Gently flip and cook second side 3 to 4 minutes until golden and cakes are heated through. Total cook time will vary slightly depending on thickness; internal temperature should reach 145°F (63°C) if measured.

Finish and keep warm

Transfer cooked cakes to a warm plate in a low oven (200°F / 95°C) while you finish remaining batches. If pan browning becomes too dark, wipe out with paper towel and add fresh oil/butter as needed.

Serve

Serve 1 to 2 crab cakes per person topped with a spoonful of lemon aioli and a lemon wedge on the side. Garnish with extra chopped parsley if desired.

While crab cakes chill or just before cooking, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, and 1/2 teaspoon hot sauce (if using) in a small bowl until smooth.

Season the aioli with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or seasoning as desired. Refrigerate until serving; it can be made up to a day ahead.