Lump Blue Crab Cakes Recipe

Prepare crab meat

Gently pick through the lump blue crab meat to remove any shells or cartilage. Transfer crab meat to a large bowl and set aside. Handle gently to keep lumps intact.

Make binder

In a separate medium bowl whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice and the egg until smooth and combined.

Combine ingredients

To the binder add 2 tablespoons finely chopped parsley, 1 teaspoon Old Bay seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 tablespoons sliced green onions and 2 tablespoons finely diced red bell pepper (if using). Fold in 3/4 cup panko breadcrumbs until distributed.

Fold in crab

Gently fold the lump crab meat into the mixture using a spatula or rubber spoon. Do not overwork—the goal is to keep large lumps. Taste a tiny pinch of the mixture and adjust salt, lemon or Old Bay if needed.

Portion cakes

Using a 1/3 cup measure or an ice cream scoop, portion the mixture into 8 equal mounds (about 3 oz each). Lightly press each mound into a compact 1-inch thick patty. Place patties on a parchment-lined baking sheet and refrigerate uncovered for 30 minutes to firm up (this helps them hold shape). If you prefer a crisp exterior, lightly dredge each patty in extra panko breadcrumbs just before frying.

Heat pan

Place a large nonstick or stainless-steel skillet over medium heat. Add 2 tablespoons neutral oil and 2 tablespoons unsalted butter. Warm until butter foams and sizzles but does not brown (about 2 minutes).

Cook crab cakes

Add crab cakes to the pan in a single layer without crowding (work in batches if necessary). Cook 3–4 minutes on the first side without moving until a golden-brown crust forms. Carefully flip and cook 2–3 minutes more until the second side is golden and the interior registers 145°F (if using a thermometer) or is just set and hot. Reduce heat slightly if browning too quickly.

Finish and rest

Transfer cooked crab cakes to a plate lined with paper towel. Squeeze a lemon wedge over each before serving, and keep warm while cooking remaining cakes.

Whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Creole or hot sauce, 1 tablespoon sweet pickle relish, 1 teaspoon fresh lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Chill for at least 15 minutes to let flavors meld. Serve alongside warm crab cakes.