Jumbo Lump Crab Cakes Recipe

Prep crab

Gently pick through the jumbo lump crab meat to remove any shells and break up any excessively large lumps into bite-size pieces, keeping as many lumps intact as possible for texture.

Combine wet ingredients

In a medium bowl, whisk together 1 egg, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 teaspoon Worcestershire sauce until smooth.

Season and add aromatics

Stir in 1 teaspoon Old Bay seasoning, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1/4 cup finely diced red bell pepper, and 1/4 cup thinly sliced green onions to the wet mixture until evenly distributed.

Fold in crab and binder

Add the crab meat to the seasoned wet mixture. Gently fold the crab into the mixture with a rubber spatula, trying not to overwork it. Sprinkle 1/2 cup gluten-free panko (or crushed gluten-free crackers) over the mixture and gently fold until the mixture holds together when shaped into a patty. If mixture is too wet, add up to 1–2 tablespoons more panko.

Form patties

Shape the mixture into four even crab cakes (about 4-ounce each). Place them on a parchment-lined tray, cover loosely with plastic wrap, and refrigerate for 20–30 minutes to firm up; this helps them hold together when cooking.

Cook crab cakes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When the butter is foaming and sizzling, add the crab cakes (do not overcrowd — cook in batches if necessary). Cook for 3–4 minutes per side until golden brown and crisp, turning gently with a spatula. Internal temperature should reach 145°F (63°C) and centers should be hot. Transfer cooked crab cakes to a wire rack or paper towel-lined plate to drain briefly.

Finish

If desired, spoon a small amount of reserved chili aioli over each cake or serve aioli on the side. Garnish with chopped fresh parsley.

In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon Sriracha, 1 teaspoon fresh lemon juice, 1/2 teaspoon finely grated or minced garlic, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt. Whisk until smooth and taste; adjust heat or acidity by adding more Sriracha or lemon juice as desired. Refrigerate for at least 10 minutes to let flavors meld before serving.

Arrange 3 cups of mixed salad greens on each of two plates (or divide among four plates for smaller servings). Place two crab cakes on top of the greens per serving. Add a generous spoonful of chili aioli next to the cakes or lightly drizzled over them. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately while crab cakes are hot and crispy.