These crispy golden Jumbo Lump Crab Cakes are chock full of flavor and worth every penny! If you want to serve them for a special date night or alongside steaks for a kicked-up surf-n-turf meal they’e guaranteed to disappear.
I know as soon as as you mention crab meat everyone shudders. Crab meat, in particular quality jumbo lump crab meat is pricey. I completely understand as I am a life-long thrifty shopper and proud oi it. There’s no way around it, in this case you do get what you pay for. Thanks to my local Costco I can make these homemade jumbo lump crab cakes using a premium product at a fraction of the price. Cheap? No. Worth it? A resounding yes! When I consider the price of a meal eating crab cakes in a restaurant as opposed to buying the ingredients and making them myself, there’s no contest. Plus you enjoy them in a relaxed atmosphere at home and that’s priceless.
After mixing-up the crab cakes take the time to allow them to chill and they’ll hold together like a dream. Serve them with a sour cream and chive topped baked potato with a side of cole slaw and the only thing left to do is fry the hush puppies.
You may also like: Chicken Cakes and Remoulade Sauce, Salmon Patties, , Cod Fish Cakes, New England Style Fish Cakes with Tarter Sauce, Irish Fish Cakes.
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Helpful Kitchen Items:
Jumbo Lump Crab Cakes
Ingredients
- 3 green onion chopped
- 1 Tbsp butter
- 1 1/4 tsp garlic salt divided
- 1 lb jumbo lump crab meat
- 1 2/3 cup panko breadcrumbs divided
- 1/2 cup grated Parmesan cheese divided
- 1/4 cup diced roasted red pepper
- 2 large eggs beaten
- 3 Tbsp mayonnaise
- 1 1/2 Tbsp Dijon mustard
- 1 Tbsp chopped Italian parsley
- 2 tsp seafood seasoning divided
- 1/2 tsp lemon pepper
- Olive oil or butter for frying
Instructions
In a small skillet melt the butter. Add the chopped green onion and 1/4 tsp garlic salt. Saute for around 1-2 minutes or until softened. Remove from the heat.
- Add to a medium mixing bowl with 1 tsp garlic salt, crab meat, 2/3 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup diced roasted red pepper, beaten eggs, mayonnaise, Dijon, chopped parsley 1 1/2 tsp seafood seasoning and lemon pepper.. Gently mix until combined.
- Line a baking sheet with parchment paper. Use a 4 oz ice cream scoop to divide the crab mixture. Chill for 30 minutes.
- Mix together the remaining 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese and 1/2 tsp seafood seasoning. Gently roll each crab cake in the crumbs pressing onto the cakes.
- Heat a few drizzles of olive oil in a non stick skillet. Cook the crab cakes in batches 3 minutes per side until golden over medium-high heat. Add additional oil as needed. Press to 1 inch thickness after turning.
- Serve immediately.
Sammy says
When do you put in the lemon pepper?
Melissa says
Add it with the seafood seasoning.
Morgan says
I would suggest using less of the garlic salt mine came out very salty.
Melissa says
Salt and pepper are completely subjective and everyone enjoys a different amount. This recipe isn’t at all salty to me but, always feel free to adjust to your taste. Also, consider the brand of seafood seasoning you use which also has differing amounts of sodium and spice.
Linda Richardson says
What kind of seafood seasoning to you use Melissa?
Melissa says
My favorite is called Seafood Magic. It’s part of the Chef Paul Prudhomme line.
Angie says
Made these tonight & they were delicious! I used left over Alaskan King Crab that I previously cooked & cut back a little on lemon pepper, old bay and didn’t add salt just for personal salt preference. I also sauteed a little celery, onion & bel pepper in place of the roasted red pepper, as this is what I had on hand. The ice cream scooper made the perfect sized portions & chilling them was key in handling them. I also didn’t press them down, until I flipped them. All stayed perfectly together. Definitely making again. Thank you!