Jumbo Lump Crab Cake Recipe
If you’ve been disappointed with crab cake recipes hiding the true star ingredient under a mound of mayo or a heap of breadcrumbs, look no further. I have the ultimate Jumbo Lump Crab Cake recipe just for you!
This recipe flips the script by highlighting the star ingredient and using just enough additional ingredients to enhance the crab without overpowering it. The ample amount of crab meat makes these cakes tender, sweet, and so crab-tastic! So, if you’re ready to move away from the trend of using too many fillers, give this recipe a try. I think you’re really going to love it.
Jumbo Lump Crab Cake Recipe Ingredients
- Jumbo Lump Crab Meat – I use jumbo lump crab meat in this recipe because it has a sweeter, milder, and more delicate flavor than lump, backfin, or claw crab meat. If you prefer a stronger, “crabbier” taste, you can use the other types of crab meat for this recipe.
- Red Bell Pepper – Adds a subtle sweetness and pop of festive color. Its mild flavor complements the crab.
- Shallots – Slightly sweeter and milder than onions or green onions, enhancing the overall depth without overpowering the crab’s flavor.
- Garlic – Just a hint of garlic adds that aromatic kick that harmonizes with the sweetness of the crab.
- Melted Butter – Adds a rich, creamy profile and gives the crab cake that golden crust when baked.
- Heavy Cream – Helps bind the mixture and moisten the crab cake while adding a touch of richness.
- Egg Yolk – Lightly beaten also helps bind the mixture.
- Flour – Added to the filling for the crab cake as another binding ingredient.
- Dijon Mustard – Adds a tangy sharpness.
- Sriracha – Adds a gentle heat. You can substitute hot sauce, but sriracha is thicker, while hot sauce tends to be more watery.
- Lemon Juice – Always freshly squeezed! The acidity cuts through the richness and gives a bright note.
- Basil – The herbal flavor adds a layer of freshness and enhances the overall taste of the crab cake.
- Breadcrumbs – I use plain, fine breadcrumbs. It gives the crab cake that golden, crispy outside.
- Parsley & Chives – Added to the breadcrumb mixture for a fresh, crisp element.
- Salt & Pepper – To taste.
How to Make This Jumbo Lump Crab Cake Recipe
There are a few steps, but all are straightforward, and it will only take about 25 minutes to prep. Let’s get started.
First, preheat your oven to 425, and let’s chop up those vegetables and herbs! Easy enough.
Now, let’s drain the lump crab meat into a colander and pick it over. That means, with your hands, you should remove any bits of shell or little pieces of cartilage. I break down the big “lumpy” pieces into smaller pieces, allowing the crab cakes to stick together better. Set aside in a bowl in the fridge.
Next, melt two tablespoons of butter in a heavy saucepan. Add the minced red pepper, shallots, and garlic and saute for about 1 minute. Then, add flour and whisk until the consistency is thick and pasty, for about 1 minute. Add cream and mix all together. Remove from heat and whisk in beaten egg yolk, basil, mustard, sriracha, lemon juice, and salt.
Place the pan in the fridge, uncovered, for about 10-15 minutes. This allows you to work with the mixture without it being too hot when folding in the crab.
Forming Crab Cakes
While the mixture is cooling, melt two tablespoons of butter, line a large baking pan with parchment paper, and brush with the butter.
Mix breadcrumbs, parsley, chives, and pepper in a shallow bowl.
Remove the cooled mixture from the fridge and gently fold the crab meat into the mixture.
It’s time to get your hands messy! Scoop out a portion of the mixture and form the cake with your hands. This recipe makes 4-5 main course crab cakes and 15-18 mini cakes. You’re the chef; you decide.
Gently coat both sides of the patties with the breadcrumb mixture and arrange them on the prepared baking tray. For best results, chill the arranged, uncooked patties in the fridge. This helps them hold their shape when baked.
Melt two more tablespoons of butter and brush on top of the patties.
Place the tray in the preheated oven and bake. Larger crabcakes bake for about 16 minutes, flipping halfway through. Baking time varies depending on the size of your crab cakes.
Plate up with lemon wedges and garnish with your favorite chopped herb. Serve with a side of tartar sauce. Enjoy, my friends!
Make Ahead & Storing
Make Ahead: They are the perfect make-ahead, ready-to-impress your peep’s recipe. Just form the crab cake rounds and keep them unbaked and covered in the fridge. You can do this a day ahead of time, and when the riff-raff shows up, just pop them in your oven. It doesn’t get better than that!!!
Store: After baking, you can store them in an airtight container or ziplock for up to three days in the fridge. To reheat, place on a baking sheet lined with parchment paper and bake at 375 for about 15 minutes, depending on the thickness of your patties.
Freeze: Bake and let cool. Place in an airtight container and freeze for up to 3 months. Reheat by placing it on a parchment-lined baking sheet and baking it at 375 for about 20 minutes.
Serving Jumbo Lump Crab Cakes
These crab cakes are so delicious as a main meal with a simple side salad, a squeeze of lemon juice, garlic aioli, or a cocktail or tartar sauce. They also work wonderfully for a surf-and-turf kinda night with a juicy, tender steak. Or give your guests the best pre-bite and make mini crab cakes with a little dip of your favorite sauce.
FAQ
If you’re feeling ambitious, you can use freshly picked crab meat. I use high-quality canned jumbo lump crab meat for this recipe for its sweet, mild flavor, usually bought at Costco. But canned lump, backfin, or claw crab meat will work as well. Imitation crab meat is an absolute no-no! Just doesn’t work.
Certainly! I suggest baking them for this recipe because they are easier to flip and plate. I find they tend to fall apart more when frying due to the little filler in the recipe. But if you want that little extra crisp, fry them. I love using my tabletop electric skillet to fry these crab cakes when I fry.
Jumbo Lump Crab Cake Recipe
Equipment
- large heavy saucepan
- mixing bowl
- large, baking pan
- prachment paper
Ingredients
- 1 16 oz high-quality canned jumbo lump crab meat
- 3 tbsp red bell pepper finely chopped
- 2 tbsp shallot finely chopped
- 1 garlic clove minced
- 6 tbsp melted butter divided
- 2 tbsp all-purpose flour
- ¼ cup heavy cream
- 1 large egg yolk beaten
- 1 tbsp dijon mustard
- 1 tbsp basil chopped
- 1 tsp sriracha
- ½ lemon freshly squeezed
- ½ tsp kosher salt
- ¼ cup fine breadcrumbs
- 2 tbsp chives finely chopped
- 2 tbsp parsley finely chopped
- ¼ tsp black pepper
Instructions
- Preheat oven to 425°.
- Melt 2 tablespoons of butter in a heavy saucepan over medium heat, careful not to brown the butter. Add chopped red pepper, shallot, and garlic to the pan and saute, stirring the vegetables for 1 minute.
- Whisk in the flour and whisk until consistency is thick, 1 -2 minutes. Slowly add cream and whisk for 1 minute.
- Remove the pan from the heat and whisk in the egg yolk, mustard, basil, lemon juice, sriracha, and salt. Chill the pan in the fridge for about 10-15 minutes until the mixture is cooled.
- While mixture is cooling, line a tray with parchment paper and brush with 2 tablespoons of melted butter.
- Add breadcrumbs to a shallow dish with chopped parsley and chives—season with salt and pepper.
- Gently fold the crab meat into the cooled mixture and form it into 4-5 large patties. Coat the patties on both sides with the breadcrumb mixture and arrange them on the prepared tray.
- Melt remaining two tablespoons of butter and brush onto the top of the patties and place in the preheated oven.
- Bake for about 16 minutes, carefully flipping once halfway.
- Plate and season with salt. Garnish with your favorite herbs and lemon wedges. Enjoy!
