Jumbo Lump Crab Cakes: 5 Tips for Restaurant-Quality Results
Delicate crab cakes made with jumbo lump crab meat, minimal filler, and a golden pan sear. Crispy outside, sweet and tender inside — a true seafood classic done right.
Equipment
- (Help support our site!)Sauté Pan
- (Help support our site!)Mixing Bowl
- (Help support our site!)Rubber Spatula
- (Help support our site!)Chefs Knife
- (Help support our site!)Cutting Board
- (Help support our site!)Can Opener
Ingredients
- 16 ounce Jumbo Lump Crab Meat Can Use Smaller Grade
- 1 whole Onion Small Diced
- ½ whole Red Bell Pepper Small Diced
- 1 tbsp Garlic Minced
- 4 ounce Mayonnaise Hellman's
- 1 tbsp Ballie French Smooth Mustard Optional other mustard
- 1 whole Lemon Juice
- 1 ounce Worcestershire
- 2 whole Farm Fresh Eggs
- 1 tbsp Old Bay Seasoning
- 4 cup Panko Bread Crumb
- 1/2 bunch Parsley Thinly Chopped
- ½ bunch Green Onions
- 1 to taste Salt & Pepper
- 4 tbsp Olive Oil
- 1 whole Mango Avocado pineapple Salsa See Recipe
- 1 whole Sriracha Mayo See Recipe
Instructions
- In a skillet sauté garlic, peppers and onions for about 5 minutes till translucent and set a side to cool.
- In a mixing bowl add mayonnaise, french mustard, lemon juice, worcestershire and egg. Using a whisk mix ingredients till combined.
- Add crab meat, green onions and the pepper-onion mixture to mixing bowl and fold in slowly try not to damage crab lump.
- Once combined, add panko bread crumbs to mixture till its an almost dry but wet consistency. (Add panko in batches not to over bread the mixture)
- Pre heat skillet, scoop and 4 ounces of crab mixture roll in a ball shape packing it slowly together. Place into skillet and push down with a rubber spatula to flatten the top to achieve the cake form.
- Cook for about 4-5 minutes a side till golden brown.
- On a plate add mango avocado pineapple salsa place crab cake on each side of salsa. Add Sriracha mayo for a little kick.
Video
Notes
Substitutions: The same base recipe works with lobster, shrimp, or salmon. Make ahead: form and refrigerate up to 4 hours before cooking, or freeze on a tray for up to 1 month. Storage: cooked crab cakes keep refrigerated up to 2 days; reheat at 375F on a wire rack for 10 minutes.
Nutrition
Calories: 160kcal