JUMBO LUMP CRAB CAKES
JUMBO LUMP CRAB CAKES are a seafood lover’s dream come true! Imagine tender, succulent lumps of crab meat, perfectly seasoned with zesty lemon, fresh herbs, and a hint of Dijon mustard, all lovingly bound together with a touch of creamy mayonnaise and breadcrumbs. These delightful cakes are pan-seared to golden perfection, creating a crispy exterior that gives way to a juicy, flavorful center. Serve them with a refreshing tartar sauce or a squeeze of lime for an extra zing. Get ready to impress your family and friends with this irresistible dish that’s sure to make any meal feel like a celebration!
Why You’ll Love This Recipe
- Indulge in the rich, sweet flavor of jumbo lump crab meat.
- Perfectly crispy on the outside, tender on the inside.
- Simple ingredients make it easy to whip up at home.
- Impress your guests with a gourmet dish that’s a breeze to prepare.
- Versatile enough for appetizers, main courses, or special occasions.
Table of Contents
JUMBO LUMP CRAB CAKES
Ingredients
Equipment
Method
- Collect 1 pound of jumbo lump crab meat, 1/2 cup of breadcrumbs, 1/4 cup of mayonnaise, 1 egg, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 teaspoon of Old Bay seasoning, and salt and pepper to taste.
- In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- With clean hands, shape the mixture into patties, about 3 inches wide and 1 inch thick. Aim for about 6 cakes!
- Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes. This helps them hold their shape.
- Heat a skillet over medium heat and add a splash of olive oil. Once hot, carefully place the crab cakes in the skillet.
- Cook for about 4-5 minutes on each side until golden brown and crispy. Flip gently to avoid breaking them!
- Transfer the crab cakes to a plate and serve with your favorite dipping sauce. Dig in and enjoy your delicious creation!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category: | Seafood |
| Cuisine: | American |
| Prep Time: | 20 minutes |
| Cook Time: | 30 minutes |
| Total Time: | 50 minutes |
| Dietary: | Gluten-free |
| Serves: | 4 |
| Best Served: | With tartar sauce |
Ingredients
- Jumbo Lump Crab Meat – the star of the dish, providing rich flavor and a tender texture.
- Mayonnaise – adds creaminess and helps bind the ingredients together.
- Dijon Mustard – gives a tangy kick that enhances the crab’s natural sweetness.
- Worcestershire Sauce – adds depth and umami flavor to the mixture.
- Old Bay Seasoning – a classic seafood seasoning that brings out the best in crab cakes.
- Fresh Parsley – adds a pop of color and fresh flavor to the cakes.
- Eggs – acts as a binder to hold the crab cakes together.
- Breadcrumbs – provides structure and a crispy texture when cooked.
- Lemon Juice – brightens the flavors and adds a refreshing zing.
- Salt and Pepper – essential for seasoning to taste.
Ingredients with measurements will be right under the article in the recipe card.
How to Make the JUMBO LUMP CRAB CAKES
Get ready to whip up some scrumptious JUMBO LUMP CRAB CAKES with these easy steps!
Step 1: Gather Your Ingredients
Collect 1 pound of jumbo lump crab meat, 1/2 cup of breadcrumbs, 1/4 cup of mayonnaise, 1 egg, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 teaspoon of Old Bay seasoning, and salt and pepper to taste.
Step 2: Prepare the Mixture
In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
Step 3: Form the Cakes
With clean hands, shape the mixture into patties, about 3 inches wide and 1 inch thick. Aim for about 6 cakes!
Step 4: Chill the Cakes
Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes. This helps them hold their shape.
Step 5: Cook the Cakes
Heat a skillet over medium heat and add a splash of olive oil. Once hot, carefully place the crab cakes in the skillet.
Step 6: Sear to Perfection
Cook for about 4-5 minutes on each side until golden brown and crispy. Flip gently to avoid breaking them!
Step 7: Serve and Enjoy!
Transfer the crab cakes to a plate and serve with your favorite dipping sauce. Dig in and enjoy your delicious creation!
Pro Tips for Making the Recipe
• Use fresh jumbo lump crab meat for the best flavor and texture.
• Gently fold the ingredients to keep the crab meat intact.
• Chill the mixture for at least 30 minutes before forming cakes to help them hold their shape.
• Opt for a mix of breadcrumbs and crushed crackers for added crunch.
• Squeeze fresh lemon juice over the cakes just before serving for a bright finish.
How to Serve
- Serve with a zesty lemon aioli for a tangy kick.
- Pair with a fresh arugula salad drizzled with balsamic vinaigrette.
- Enjoy alongside roasted seasonal vegetables for a colorful plate.
- Top with a dollop of avocado crema for a creamy twist.
- Accompany with crispy sweet potato fries for a delightful crunch.
- Serve on a toasted brioche bun for a delicious crab cake sandwich.
- Garnish with fresh herbs like dill or parsley for added flavor.
- Offer a side of mango salsa for a sweet and spicy contrast.
Make Ahead and Storage
Storing Leftovers
• Allow crab cakes to cool completely before storing.
• Place in an airtight container.
• Use parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3 days.
Freezing
• Shape uncooked crab cakes and place on a baking sheet.
• Freeze for 1-2 hours until firm.
• Transfer to a freezer-safe bag or container.
• Label with the date and use within 3 months.
Reheating
• Thaw in the refrigerator overnight if frozen.
• Reheat in a preheated oven at 350°F for 10-15 minutes.
• For a crispy texture, pan-fry in a little oil for 3-4 minutes per side.
• Ensure internal temperature reaches 165°F before serving.
FAQs
What type of crab meat is best for jumbo lump crab cakes?
For the best flavor and texture, use fresh jumbo lump crab meat. It’s sweet and has large pieces that hold together well. If fresh isn’t available, high-quality canned or frozen crab meat can be a good substitute.
Can I make crab cakes ahead of time?
Absolutely! You can prepare the crab cakes and refrigerate them for a few hours or even overnight before cooking. This helps the flavors meld together and makes cooking easier when you’re ready to serve.
What can I use instead of breadcrumbs?
If you’re looking for a gluten-free option or want to avoid breadcrumbs, crushed crackers or almond flour work great. They provide a nice binding without compromising the taste or texture of your crab cakes.
How do I know when my crab cakes are cooked through?
Cook the crab cakes until they are golden brown on the outside and heated through, about 4-5 minutes per side. You can also use a food thermometer; they should reach an internal temperature of 165°F for safety.
Final Thoughts
There you have it—your very own JUMBO LUMP CRAB CAKES! Just imagine the delightful aroma filling your kitchen as you whip these up. They’re not just a dish; they’re a celebration of flavor and simplicity. So gather your loved ones, serve them up, and relish every bite. You’ll see how easy it is to create something truly special. Enjoy the deliciousness!
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