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Gently pick through the jumbo lump crab meat to ensure there are no shells.

In a mixing bowl, add the crab meat. Then add the mayonnaise, Dijon mustard, and the lightly beaten egg.

Add the seafood seasoning and garlic pepper seasoning to the bowl.

Squeeze in the fresh lemon juice and drizzle in the hot sauce. Add the panko breadcrumbs.

Gently fold all the ingredients together with a spatula. Be careful not to break up the large lumps of crab meat.

Form the mixture into jumbo-sized patties by hand. Do not press too hard.

Place the formed crab cakes on a plate, cover them with plastic wrap, and refrigerate for at least 30 minutes. This step helps the crab cakes firm up and hold their shape during cooking.

Heat a pan over medium-high heat. Add 2 to 3 tablespoons of lemon flavored olive oil to coat the bottom of the pan.

Once the oil is hot, carefully place the chilled crab cakes into the pan. Cook for approximately 4 to 5 minutes per side, or until they are golden brown and heated through.

Remove the cooked crab cakes from the pan. Serve immediately, garnished with fresh chopped parsley and lemon wedges if desired.


Gently pick through the jumbo lump crab meat to ensure there are no shells.

In a mixing bowl, add the crab meat. Then add the mayonnaise, Dijon mustard, and the lightly beaten egg.

Add the seafood seasoning and garlic pepper seasoning to the bowl.

Squeeze in the fresh lemon juice and drizzle in the hot sauce. Add the panko breadcrumbs.

Gently fold all the ingredients together with a spatula. Be careful not to break up the large lumps of crab meat.

Form the mixture into jumbo-sized patties by hand. Do not press too hard.

Place the formed crab cakes on a plate, cover them with plastic wrap, and refrigerate for at least 30 minutes. This step helps the crab cakes firm up and hold their shape during cooking.

Heat a pan over medium-high heat. Add 2 to 3 tablespoons of lemon flavored olive oil to coat the bottom of the pan.

Once the oil is hot, carefully place the chilled crab cakes into the pan. Cook for approximately 4 to 5 minutes per side, or until they are golden brown and heated through.

Remove the cooked crab cakes from the pan. Serve immediately, garnished with fresh chopped parsley and lemon wedges if desired.
