Jumbo Lump Crabcakes Recipe

Appetizers

1. 1

   Prepare the Crab Mixture

   In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, eggs, salt, and black pepper. Be careful not to break up the crab meat too much.

2. 2

   Add the Breadcrumbs

   Gradually fold in the bread crumbs to the crab mixture until it is just combined. The mixture should be moist but able to hold its shape.

3. 3

   Form the Crab Cakes

   Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.

4. 4

   Chill the Crab Cakes

   Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.

5. 5

   Heat the Oil

   In a large skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking.

6. 6

   Cook the Crab Cakes

   Carefully add the crab cakes to the skillet in batches, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy.

7. 7

   Drain and Serve

   Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with lemon wedges on the side.