Jumbo Lump Crab Cakes Recipe

Prepare the crab mixture

In a large bowl, gently pick through the crab meat to remove any shell fragments, being careful not to break up the lumps. In a separate bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, egg, parsley, green onion, salt, and pepper. Mix until smooth.

Fold the wet mixture into the crab meat gently, using a spatula or hands. Add panko breadcrumbs and fold in just until combined. Do not overmix.

Shape and chill

Form the mixture into 6 equal-sized crab cakes. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to help them firm up.

Cook the crab cakes

Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3–4 minutes per side, or until golden brown and warmed through. Remove and drain on paper towels.

Sauté vegetables

In a large skillet, melt butter over medium heat. Add onion and both bell peppers and sauté for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.

Add corn kernels and cook for 5–6 minutes, stirring occasionally, until corn is tender and lightly caramelized.

Finish with cream

Stir in the heavy cream, salt, and pepper. Reduce heat and simmer for 2–3 minutes until cream thickens slightly. Remove from heat and set aside.

Combine ingredients

In a small mixing bowl, combine mayonnaise, Dijon mustard, whole grain mustard, lemon juice, hot sauce, capers, parsley, paprika, garlic powder, salt, and pepper. Mix until well blended.

Cover and refrigerate for at least 20 minutes before serving to allow flavors to meld.

Spoon a portion of sweet corn maque choux onto each plate. Place one or two crab cakes on top or beside the corn. Drizzle with remoulade sauce or serve it on the side. Garnish with fresh parsley or lemon wedges if desired.