Jumbo Crab Cakes
Jumbo Crab Cakes
Ingredients
- 1 pound jumbo lump crab meat
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg, lightly beaten
- 1 teaspoon seafood seasoning
- 1/2 teaspoon garlic pepper seasoning
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce
- 1/2 cup panko breadcrumbs
- 2 tablespoons lemon flavored olive oil, as needed for cooking
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
- 4 lemon wedges, for garnish (optional)
Instructions
- 1
Gently pick through the jumbo lump crab meat to ensure there are no shells.
⏱️ 5 min
- 2
In a mixing bowl, add the crab meat. Then add the mayonnaise, Dijon mustard, and the lightly beaten egg.
⏱️ 2 min
- 3
Add the seafood seasoning and garlic pepper seasoning to the bowl.
⏱️ 1 min
- 4
Squeeze in the fresh lemon juice and drizzle in the hot sauce. Add the panko breadcrumbs.
⏱️ 2 min
- 5
Gently fold all the ingredients together with a spatula. Be careful not to break up the large lumps of crab meat.
⏱️ 3 min
- 6
Form the mixture into jumbo-sized patties by hand. Do not press too hard.
⏱️ 5 min
- 7
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.
⏱️ 30 min
- 8
Heat a pan over medium-high heat. Add 2 to 3 tablespoons of lemon flavored olive oil to coat the bottom of the pan.
⏱️ 2 min
- 9
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.
⏱️ 8 min
- 10
Remove the cooked crab cakes from the pan. Serve immediately, garnished with fresh chopped parsley and lemon wedges if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jumbo Crab Cakes
- 1 pound jumbo lump crab meat
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg, lightly beaten
- 1 teaspoon seafood seasoning
- 1/2 teaspoon garlic pepper seasoning
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce
- 1/2 cup panko breadcrumbs
- 2 tablespoons lemon flavored olive oil, as needed for cooking
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
- 4 lemon wedges, for garnish (optional)
Instructions
- 1
Gently pick through the jumbo lump crab meat to ensure there are no shells.
⏱️ 5 min - 2
In a mixing bowl, add the crab meat. Then add the mayonnaise, Dijon mustard, and the lightly beaten egg.
⏱️ 2 min - 3
Add the seafood seasoning and garlic pepper seasoning to the bowl.
⏱️ 1 min - 4
Squeeze in the fresh lemon juice and drizzle in the hot sauce. Add the panko breadcrumbs.
⏱️ 2 min - 5
Gently fold all the ingredients together with a spatula. Be careful not to break up the large lumps of crab meat.
⏱️ 3 min - 6
Form the mixture into jumbo-sized patties by hand. Do not press too hard.
⏱️ 5 min - 7
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.
⏱️ 30 min - 8
Heat a pan over medium-high heat. Add 2 to 3 tablespoons of lemon flavored olive oil to coat the bottom of the pan.
⏱️ 2 min - 9
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.
⏱️ 8 min - 10
Remove the cooked crab cakes from the pan. Serve immediately, garnished with fresh chopped parsley and lemon wedges if desired.
⏱️ 2 min