Jumbo Lump Blue Crab Recipe
Indulge in our Jumbo Lump Blue Crab, where sweet, succulent chunks of fresh crab meat are expertly hand-picked and served with a zesty lemon aioli. This dish captures the essence of coastal dining, delivering a delightful taste of the ocean with every bite. Perfectly paired with a refreshing salad or served as a standalone delicacy, it's a must-try for seafood lovers!
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.
Ingredients
Method
Directions
Prepare the Crab Mixture
In a large mixing bowl, gently combine the jumbo lump blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, green onions, salt, and black pepper. Mix carefully to avoid breaking the crab meat.
Form the Cakes
Once the mixture is well combined, form the crab mixture into patties, about 1 inch thick. Place the formed patties on a plate.
Spread the breadcrumbs on a separate plate. Carefully coat each crab cake patty with breadcrumbs, pressing lightly to adhere.
Cook the Crab Cakes
In a large skillet, heat the melted butter over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown.