Jumbo Lump Crab Cake Recipe

Prepare crab meat

Gently pick through the jumbo lump crab meat to remove any small shells or cartilage. Keep lumps as large as possible; the goal is to highlight the jumbo lumps in the finished cakes.

Make binder

In a medium bowl combine 1 tablespoon mayonnaise, 1 teaspoon Dijon, 1 teaspoon Worcestershire sauce, 1 teaspoon lemon juice and the large egg. Whisk until smooth and slightly frothy. This will bind without overpowering the crab.

Add aromatics and dry seasoning

Add the finely chopped parsley (2 tablespoons), chopped green onion (2 tablespoons), 1 teaspoon Old Bay, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper to the binder mixture. Stir to combine.

Combine with breadcrumbs and crab

Add 3 ounces panko breadcrumbs to the binder mixture and fold to hydrate the crumbs. Gently fold in the jumbo lump crab meat, taking care not to break up the lumps—use a spatula and lift rather than overmix. Taste a small amount of the mixture (optional) and adjust salt/pepper if needed.

Form cakes

Divide the mixture into 6 equal portions for generous 3.5–4 oz cakes (or 4 large cakes if you prefer). Use an ice cream scoop or a measuring cup, then gently shape each portion into a compact patty about 3/4 to 1 inch thick, pressing lightly so lumps remain visible. Place shaped cakes on a parchment-lined tray and refrigerate, uncovered, for at least 30 minutes (up to 2 hours) to firm—this helps them hold together while cooking.

Cook crab cakes

In a large skillet over medium heat add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. Once the butter is melted and foam subsides, add the cakes in a single layer (do not overcrowd). Cook undisturbed for 3–4 minutes until the bottom is golden brown and forms a crust. Carefully flip each cake with a wide spatula and cook the second side 3–4 minutes until golden and heated through. If the cakes are browning too quickly before heating through, lower the heat to medium-low and cover the pan for 1–2 minutes to finish cooking. Transfer cooked cakes to a paper-towel-lined tray and keep warm in a low oven (200°F / 95°C) while you finish the rest.

While the cakes chill or cook, whisk together 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1 tablespoon chopped dill or parsley, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until smooth. Taste and adjust lemon, salt or herbs. Refrigerate until ready to serve.

Plate 1–2 crab cakes per person, dollop or drizzle the lemon-herb aioli alongside, and garnish with microgreens or chopped parsley and lemon wedges. Serve immediately.

Storage: Refrigerate leftover crab cakes in an airtight container up to 2 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes to preserve texture. The aioli will keep 3–4 days refrigerated.