Jumbo Lump Crab Cake Recipe

Prepare crab meat

Place the jumbo lump crab meat in a large bowl and carefully pick through for any cartilage or shell. Handle gently to keep lumps intact; avoid overmixing.

Mix binder

In a separate medium bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 1 tablespoon fresh lemon juice, 2 tablespoons thinly sliced green onion, 2 tablespoons chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and homogeneous.

Combine with crumbs

Add the panko breadcrumbs (3/4 cup) to the binder and stir until just combined. Let the mixture sit for 2–3 minutes to allow the breadcrumbs to absorb some moisture.

Form cakes

Gently fold the binder mixture into the crab meat with a rubber spatula, taking care not to break the lumps. Form into 6 compact 3.5–4 ounce (about 1/3 cup) patties, pressing lightly so they hold together. Place patties on a rimmed tray and refrigerate, covered, for at least 20 minutes to firm up (up to 1 hour).

Cook

Heat a large skillet over medium heat and add 1 tablespoon unsalted butter and 1 tablespoon vegetable oil. When butter is foaming and oil is shimmering, add half the crab cakes (don’t overcrowd). Cook for 3–4 minutes per side until golden brown and a thermometer inserted into the center reads 135–145°F, turning carefully with a spatula. Transfer to a warm oven (200°F/95°C) or a paper towel-lined plate. Add remaining 1 tablespoon butter and 1 tablespoon oil to the pan and repeat with remaining crab cakes.

While crab cakes chill or cook, make the remoulade: in a small bowl combine 1/2 cup mayonnaise, 1 teaspoon creole or Dijon mustard, 1/2 teaspoon hot sauce, 1 teaspoon prepared horseradish, 1 teaspoon finely chopped capers, 1 teaspoon finely diced cornichon or dill pickle, 1/2 teaspoon paprika, 1/8 teaspoon cayenne, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust heat or acidity to preference. Refrigerate until ready to serve.

Plate: Place 2 crab cakes per plate. Spoon a generous tablespoon of spicy remoulade alongside or make a smear on the plate. Garnish with microgreens or chopped parsley and serve with lemon wedges for squeezing over the crab cakes.

Serve immediately while hot. Leftover crab cakes can be refrigerated for up to 2 days; reheat gently in a 350°F (175°C) oven for 8–10 minutes.