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Jumbo Lump Crab Cakes

Jumbo Lump Crab Cakes

Course Main Course
Cuisine American
Keyword jumbo-lump-crab-cakes
Prep Time 10 minutes
Cook Time 6 minutes
Chill Time 30 minutes
Total Time 46 minutes
Servings 8 crab cakes
Author Melissa Sperka


  • 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.