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 to make Jumbo Lump Crab Cakes recipe:

Crab – One pound jumbo lump crab meat, picked over.
Vegetables – Green onions and roasted red pepper.
Seasonings – Garlic salt, seafood seasoning, lemon pepper and fresh parsley.
Mix-ins – Panko breadcrumbs, mayonnaise, Dijon mustard and Parmesan cheese.
Eggs – 2 large eggs, beaten.
Butter – Salted butter or olive oil for frying the crab cakes.

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.

Ingredients you’ll need to make easy Jumbo Lump Crab Cakes: Jumbo lump crab meat, green onions, butter, red bell pepper, panko breadcrumbs, garlic salt, grated Parmesan cheese, large eggs, mayonnaise, Dijon mustard, seafood seasoning, garlic salt and lemon pepper.
Kitchen tools you’ll need: Medium bowl, measuring cups and spoons, shallow bowls or pans for the breading, sharp knife and cutting board, scoop, large skillet,
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 will make a spectacular mouthwatering addition to your seafood menu.
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.
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 1/4 cup or 1/2 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.
Store cooked Jumbo Lump Crab Cakes chilled in the refrigerator for up to 2 days. Reheat in a nonstick skillet brushed with oil or sprayed with cooking spray over medium heat.

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.
Twice Baked Potatoes packed with cheese and bacon.
Hushpuppies are a staple for seafood dinners and fish fry’s.
Seven Layer Salad can be made in advance and chilled until serving.
Oven Roasted Asparagus drizzled with a balsamic glaze.

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