Steakhouse-Style Jumbo Lump Crab Cakes with Lemon Butter
Steakhouse-Style Jumbo Lump Crab Cakes with Lemon Butter
Ingredients
- 500 g jumbo lump crab meat, picked clean
- 1 egg, large
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup breadcrumbs, panko preferred
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a medium bowl, gently whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, Old Bay seasoning, salt, and black pepper until well combined.
⏱️ 3 min
- 2
Carefully fold in the picked jumbo lump crab meat and breadcrumbs into the wet mixture. Be gentle to avoid breaking up the crab chunks too much, as this helps maintain the desired texture of the crab cakes.
⏱️ 3 min
- 3
Divide the mixture into four equal portions and gently shape them into large, thick crab cakes. Place the shaped crab cakes on a plate or baking sheet and chill in the refrigerator for 15 minutes. This helps them firm up and prevents them from falling apart during cooking.
⏱️ 2 min
- 4
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, carefully place the chilled crab cakes into the skillet.
⏱️ 2 min
- 5
Sear the crab cakes for 3 to 4 minutes per side, or until they are golden brown and cooked through. Ensure a nice crust forms on both sides.
⏱️ 8 min
- 6
Once the crab cakes are seared, add the remaining 2 tablespoons of butter and the 2 tablespoons of lemon juice to the skillet. Allow the butter to melt and combine with the lemon juice, creating a simple lemon butter sauce. Spoon this sauce generously over the crab cakes.
⏱️ 2 min
- 7
Garnish the crab cakes with fresh chopped parsley and serve immediately for the best flavor and texture.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steakhouse-Style Jumbo Lump Crab Cakes with Lemon Butter
- 500 g jumbo lump crab meat, picked clean
- 1 egg, large
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup breadcrumbs, panko preferred
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a medium bowl, gently whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, Old Bay seasoning, salt, and black pepper until well combined.
⏱️ 3 min - 2
Carefully fold in the picked jumbo lump crab meat and breadcrumbs into the wet mixture. Be gentle to avoid breaking up the crab chunks too much, as this helps maintain the desired texture of the crab cakes.
⏱️ 3 min - 3
Divide the mixture into four equal portions and gently shape them into large, thick crab cakes. Place the shaped crab cakes on a plate or baking sheet and chill in the refrigerator for 15 minutes. This helps them firm up and prevents them from falling apart during cooking.
⏱️ 2 min - 4
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, carefully place the chilled crab cakes into the skillet.
⏱️ 2 min - 5
Sear the crab cakes for 3 to 4 minutes per side, or until they are golden brown and cooked through. Ensure a nice crust forms on both sides.
⏱️ 8 min - 6
Once the crab cakes are seared, add the remaining 2 tablespoons of butter and the 2 tablespoons of lemon juice to the skillet. Allow the butter to melt and combine with the lemon juice, creating a simple lemon butter sauce. Spoon this sauce generously over the crab cakes.
⏱️ 2 min - 7
Garnish the crab cakes with fresh chopped parsley and serve immediately for the best flavor and texture.
⏱️ 1 min