Jumbo Lump Crab Cakes Recipe

Prepare crab meat

Gently inspect the jumbo lump crab meat and pick through for any shell fragments. Transfer crab meat to a large mixing bowl and break up any very large lumps lightly with your fingers, keeping most lumps intact for texture.

Make binding mixture

In a separate small bowl whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, the egg, lemon zest, lemon juice, Old Bay, kosher salt, and black pepper until combined.

Combine ingredients

Add the panko breadcrumbs, chopped parsley, and sliced scallion to the crab meat. Pour the binding mixture over the crab and gently fold with a spatula just until combined. Do not overmix — you want lumps of crab to remain. If the mixture seems too loose to hold a patty, add up to 2 tablespoons additional panko.

Shape crab cakes

Divide the mixture into 6 equal portions (about 3 ounces each) and gently form into 3/4–1 inch thick patties. Place formed cakes on a parchment-lined tray and refrigerate for at least 30 minutes to firm — this helps them hold together during cooking.

Optional coating

If using coating: set up three shallow dishes with flour, beaten egg, and extra panko. Lightly dredge each chilled crab cake in flour, dip in beaten egg, then press into panko to coat. Return to tray and chill 10 more minutes.

Cook crab cakes

Heat a large skillet over medium-high heat and add 2 tablespoons butter and 1 tablespoon neutral oil. When butter is foaming and oil shimmering, add crab cakes (do not overcrowd; cook in batches if needed). Cook until golden brown and crisp, about 3–4 minutes per side. Reduce heat to medium if they brown too quickly. Transfer cooked cakes to a warm plate and keep in a low oven (200°F / 95°C) while finishing remaining cakes. Finish with a drizzle of 1 teaspoon olive oil if desired.

Saute aromatics

In a medium saucepan over medium heat melt 2 tablespoons butter. Add the minced shallot and cook, stirring, until translucent and soft, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Deglaze with wine

Pour in 1/2 cup dry white wine and bring to a simmer. Scrape any fond from the pan. Allow the wine to reduce by about half (3–5 minutes) so the alcohol cooks off and the flavor concentrates.

Finish sauce

Lower heat to medium-low and stir in 1 tablespoon lemon juice, 1/2 cup heavy cream, 1/2 teaspoon Dijon mustard, and capers if using. Simmer gently until the sauce thickens slightly and coats the back of a spoon, about 3–4 minutes. Taste and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Stir in 1 tablespoon chopped parsley.

Keep warm

If the sauce becomes too thick, whisk in 1–2 tablespoons water or additional cream to reach desired consistency. Keep warm until ready to serve.

Place 1–2 crab cakes on each plate (depending on size). Spoon 1–2 tablespoons of the warm white wine cream sauce over and/or alongside each cake. Garnish with extra chopped parsley, a lemon wedge, and an optional sprinkle of paprika or extra lemon zest. Serve immediately.