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

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.