These Heavenly Jumbo Lump Crab Cakes are a celebration of simplicity and quality ingredients. Golden and crisp on the outside with a tender, luxurious interior, they let the natural sweetness of jumbo lump crab shine through in every bite.
What sets these crab cakes apart is their light hand. Minimal filler and gentle mixing preserve those beautiful crab chunks, creating a texture that is delicate, moist, and truly restaurant-worthy. Old Bay and Dijon add classic coastal flavor without overpowering the crab.
The lemon butter sauce takes this dish to another level. Warm, silky butter infused with fresh lemon juice, zest, and garlic adds brightness and richness that perfectly complements the crab. It’s simple, elegant, and absolutely irresistible.
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Perfect for special dinners, entertaining, or when you want to treat yourself, these crab cakes feel indulgent yet refined. Serve them with a simple salad or roasted vegetables and let the flavors speak for themselves.
Servings: 4 (6–8 crab cakes)
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients
- 1 lb jumbo lump crab meat, picked over
- 1/2 cup breadcrumbs or crushed Ritz crackers
- 1 large egg
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped parsley
- 1/2 teaspoon Old Bay seasoning
- Salt and black pepper, to taste
- 2 tablespoons butter or oil, for pan-frying
Lemon Butter Sauce
- 4 tablespoons butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Pinch of salt
Instructions:
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