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.
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Helpful Kitchen Items:
Jumbo Lump Crab Cakes
- 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
- 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.
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Crockpot Artichoke Crab Dip from Real Housemoms