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're guaranteed to disappear.
Best Jumbo Lump Crab Cakes Recipe
I know as soon as as you mention jumbo lump crab meat everyone shudders. Crab meat, in particular quality jumbo lump crab meat is pricey. I completely understand as I am a proud life-long thrifty shopper. There's no way around it, in the case of quality crab meat, 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. How do these crab cakes differ from the famous Maryland crab cakes? Maryland crab cakes are notorious for adding very little filling to the crab cake itself. Like every recipe on my website, this recipe is a reflection of how I make my Southern style crab cakes recipe that are perfectly seasoned and include flavorful ingredients for added flavor. They make a spectacular mouthwatering addition to the menu.
How to Make Easy Jumbo Lump Crab Cakes Recipe
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.
- What is jumbo lump crab meat? This kind of crab meat is premium as if comes from the from swimmer muscles of the crab. It has a characteristic delicate flavor, and it takes a lot of crabs to make this sort of premium crab meat. That's why it packs such a hefty price tag.
- Ingredients needed to make my Southern style crab cakes: For this recipe you'll need jumbo lump crab meat, panko breadcrumbs, grated Parmesan cheese, mayonnaise, red bell pepper, green onion, butter, seafood seasoning, garlic salt lemon pepper and eggs.
- Can you use imitation or canned crab meat? I wouldn't recommend using imitation crab meat to make crab cakes. Canned jumbo lump crab can vary in quality, if you choose to go that route, pick one from the refrigerator section.
- Claw meat could be added to the mix, if you like the stronger flavor. Think of it as the dark meat of the crab.
- It's important to divide the crab cake mixture so they'll cook evenly. I use a standard size ice cream scoop, but you could also use a measuring cup. A ¼ cup or ½ cup measuring cup depending on the size of crab cake that you want.
- After mixing-up the crab cakes it's important to take the time and allow them to chill in the refrigerator to set so they'll hold together while frying.
- More savory cakes to add to the menu: My Chicken Cakes and Remoulade Sauce are ideal for those who may not be able to eat shellfish. Old fashioned Salmon Patties recipe just like my Mom used to make won't break the bank.
- You may enjoy this recipe for Irish Fish Cakes from The View from Great Island.
Southern Style Side Dish to Serve with Crab Cakes
The sky's the limit when it comes to tasty side dishes to serve with seafood dish like crab cakes. Some you may like to try:
- Serve them with loaded Air Fryer Baked Potatoes.
- Double Cheddar Macaroni and Cheese is a comforting option.
- A side of homemade Cole Slaw adds texture and color to the plate.
- Hushpuppies are a staple for seafood dinners and fish fry's.
- Oven Roasted Asparagus drizzled with a balsamic glaze.
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Helpful Kitchen Items:
Jumbo Lump Crab Cakes
- 3 green onion chopped
- 1 tablespoon butter
- 1 ¼ teaspoon garlic salt divided
- 1 lb jumbo lump crab meat
- 1 ⅔ cup panko breadcrumbs divided
- ½ cup grated Parmesan cheese divided
- ¼ cup diced roasted red pepper
- 2 large eggs beaten
- 3 tablespoon mayonnaise
- 1 ½ tablespoon Dijon mustard
- 1 tablespoon chopped Italian parsley
- 2 teaspoon seafood seasoning divided
- ½ teaspoon lemon pepper
- 4 tablespoon salted butter for frying (OR olive oil)
- In a small skillet melt the butter. Add the chopped green onion and ¼ teaspoon garlic salt. Saute for around 1-2 minutes or until softened. Remove from the heat.
- Add to a medium mixing bowl with 1 teaspoon garlic salt, crab meat, ⅔ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, ¼ cup diced roasted red pepper, beaten eggs, mayonnaise, Dijon, chopped parsley 1 ½ teaspoon 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, ¼ cup grated Parmesan cheese and ½ teaspoon 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.
I made this last night and it is delicious! Just wondering what is considered one serving for the nutritional information? Is that 2 prepared chicken breasts?
I have been pre-cooking ground beef for a long time – it is just so much easier to do it once and be done with if for a while. Sometimes I cook a batch that is just plain ground beef – and then I’ll do another batch and add green peppers and onions. I also store mine in freezer zip lock bags due to the storage issue – much easier to store flat.
These were absolutely delicious! I made them for friends and everyone enjoyed them! I opted for garlic powder versus the garlic salt. But everything else I followed. Very good recipe! Thanks for sharing.
Thanks so much!
Would you be able to bake rather then fry?
That's a great question. Typically, I fry these but, you should be able to. If you try it let us know how it goes.
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!
I would suggest using less of the garlic salt mine came out very salty.
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.
What kind of seafood seasoning to you use Melissa?
My favorite is called Seafood Magic. It's part of the Chef Paul Prudhomme line.
When do you put in the lemon pepper?
Add it with the seafood seasoning.