Jumbo Lump Crab Cake Recipe
Make Jumbo Lump Crab Cake Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
Binding & Searing
Lemon Aioli (Optional serving)
Garnish
Method
Crab Cake Mixture
- 1
Prepare crab
Place the jumbo lump crab meat in a large bowl. Gently check for and remove any remaining shells or cartilage, being careful to keep lumps as intact as possible.
- 2
Mix wet ingredients
In a separate small bowl whisk together 2 tablespoons mayonnaise, 1 teaspoon Dijon, 1 teaspoon Worcestershire sauce, 1 large egg, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay, 1 teaspoon freshly ground black pepper, and 3 teaspoons salt until smooth.
- 3
Combine aromatics
Fold the finely minced shallot, finely chopped parsley and diced red bell pepper (if using) into the wet mixture.
- 4
Add dry binder
Add 3 cups panko to the wet mixture and stir until evenly moistened. Let the mixture sit for 3–5 minutes so the panko absorbs liquid; this helps bind without overworking the crab.
- 5
Fold in crab
Gently fold the moistened panko and binder mixture into the crab meat with a spatula, using as few strokes as possible so jumbo lumps remain intact. Taste a small bit of the mixture and adjust seasoning if needed (adding a pinch more salt or pepper).
Forming & Coating
- 6
Portion
Divide the mixture into 6 equal portions (about 6 oz each) for large jumbo cakes. Lightly wet your hands and gently form each portion into compact patties about 1 to 1¼ inches thick. Do not over-press.
- 7
Chill
Place formed patties on a tray lined with parchment and refrigerate uncovered for at least 30 minutes (up to 2 hours). Chilling firms the cakes and helps them hold together during cooking.
- 8
Coat
Just before cooking, lightly press each chilled cake into the additional 1 cup panko to coat the exterior. Shake off excess panko.
Searing & Finishing
- 9
Heat skillet
Heat a large heavy skillet (cast iron preferred) over medium heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. Heat until butter foams and begins to turn a light golden — do not let it burn.
- 10
Sear cakes
Carefully transfer crab cakes to the skillet (work in batches if needed, leaving space between). Sear without moving for 3–4 minutes until the underside is deep golden brown. Gently flip using a thin spatula and sear the second side 3–4 minutes until golden and cooked through. Reduce heat slightly if the crust browns too quickly.
- 11
Finish in oven (optional)
If cakes are thick or you want guaranteed doneness, transfer skillet to a preheated 350°F (175°C) oven for 6–8 minutes after searing, until internal temperature reaches 145°F and center is hot but not dry.
- 12
Lemon Aioli (Optional serving)
- 13
Make aioli
Whisk together 1 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon, 1 grated garlic clove, 1 teaspoon lemon zest, ½ teaspoon salt and ¼ teaspoon pepper until smooth. Taste and adjust acidity or seasoning. Chill until serving.
- 14