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Home » 30 Minute Meals » Jumbo Lump Crab Cakes

Jumbo Lump Crab Cakes

February 13, 2016 by Melissa 12 Comments

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Save money and enjoy these spectacular Jumbo Lump Crab Cakes at home #crabcakes #crab #jumbolumpcrabmeat #crabrecipes #dinnerideas #seafood #seafoodrecipes #southernfood #southernrecipes

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.

Jumbo Lump Crab Cakes

Save Money and Make Jumbo Lump Crab Cakes at Home

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.

Jumbo Lump Crab Cakes

Looking for more hearty seafood dishes? Try this seafood gumbo!

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.

Jumbo Lump Crab Cakes

Other recipes you may like to try are my  Chicken Cakes and Remoulade Sauce for those who may not be able to eat shellfish or  Salmon Patties just like my Mom used to make. Other favorites you may enjoy are these  Cod Fish Cakes or Irish Fish Cakes.

 

Jumbo Lump Crab Cakes

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Helpful Kitchen Items:

  • Large Non-Stick Skillet
  • Ice Cream Scoop Set
  • Seasoning Blends
  • Sheet Pan


Jumbo Lump Crab Cakes
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5 from 3 votes

Jumbo Lump Crab Cakes

Prep Time10 mins
Cook Time6 mins
Chill Time30 mins
Total Time46 mins
Course: Main Course
Cuisine: American
Keyword: jumbo-lump-crab-cakes
Servings: 8 crab cakes
Author: Melissa Sperka

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.
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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Filed Under: 30 Minute Meals, Appetizers & Snacks, Holiday, Seafood Tagged With: crab, crab cakes, crab meat, crab mest, crab patties, easy crab cakes, easy crab recipes, holiday appetizers, jumbo lump crab, seafood recipes

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Comments

  1. Rubi Kaur says

    March 31, 2020 at 3:02 am

    5 stars
    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.

    Reply
  2. Trina says

    February 17, 2020 at 9:42 pm

    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.

    Reply
    • Melissa says

      February 18, 2020 at 4:33 pm

      Thanks so much!

      Reply
  3. Grace says

    September 17, 2019 at 8:28 pm

    Would you be able to bake rather then fry?

    Reply
    • Melissa says

      September 17, 2019 at 9:00 pm

      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.

      Reply
  4. Angie says

    July 23, 2018 at 9:51 pm

    5 stars
    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!

    Reply
  5. Morgan says

    September 23, 2017 at 8:15 pm

    I would suggest using less of the garlic salt mine came out very salty.

    Reply
    • Melissa says

      September 23, 2017 at 8:22 pm

      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.

      Reply
      • Linda Richardson says

        March 25, 2018 at 10:44 pm

        What kind of seafood seasoning to you use Melissa?

      • Melissa says

        March 26, 2018 at 8:02 am

        My favorite is called Seafood Magic. It’s part of the Chef Paul Prudhomme line.

  6. Sammy says

    August 12, 2017 at 2:07 pm

    When do you put in the lemon pepper?

    Reply
    • Melissa says

      August 12, 2017 at 2:51 pm

      Add it with the seafood seasoning.

      Reply

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hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

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