Heavenly Jumbo Lump Crab Cakes with Melt-In-Your-Mouth Lemon Butter

Heavenly Jumbo Lump Crab Cakes with Melt-In-Your-Mouth Lemon Butter

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.

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

1. In a large bowl, gently whisk together the egg, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay seasoning, salt, and black pepper.
2. Fold in the breadcrumbs until just combined.
3. Gently fold in the crab meat, keeping the large lumps intact.
4. Shape the mixture into patties and refrigerate for 10 minutes to help them hold their shape.
5. Heat butter or oil in a skillet over medium heat.
6. Cook the crab cakes for 3 to 4 minutes per side, until golden brown and heated through.
7. While the crab cakes cook, melt the butter in a small saucepan. Add the garlic, lemon juice, lemon zest, and salt, and simmer for 1 to 2 minutes.
8. Spoon the warm lemon butter over the crab cakes and serve immediately.

Variations

• Use panko breadcrumbs for a slightly crispier exterior.
• Add a pinch of cayenne pepper for gentle heat.
• Substitute fresh dill for parsley for a different herb profile.
• Bake at 400°F (205°C) for 12 to 15 minutes for a lighter preparation.

Tips

• Handle the mixture gently to preserve the jumbo crab lumps.
• Chill the patties before cooking to prevent them from falling apart.
• Use a nonstick or well-seasoned skillet for even browning.
• Serve immediately for the best texture and flavor, with extra lemon wedges on the side.