Jumbo Lump Crab Cake Recipe
Native blue crab, seasoned and combined with a touch of panko breading served with sriracha remoulade and lemon dill aioli
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.
Crab Cake Ingredients
Method
Crab Cake Preparation
Prepare the Crab Mixture
In a large bowl, gently combine the jumbo lump crab meat, panko bread crumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, salt, and black pepper. Be careful not to break up the crab meat too much.
Form the Cakes
Shape the crab mixture into patties, about 3-4 inches in diameter. Place the formed cakes on a baking sheet lined with parchment paper.
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
Cook the Crab Cakes
Heat the olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and heated through.