Why You’ll Love This Recipe
Jumbo Lump Maryland Crab Cakes are a coastal classic known for their sweet, tender crab meat and minimal filler. These golden, pan-seared cakes highlight the flavor of fresh jumbo lump crab and are seasoned simply with Old Bay, Dijon, and lemon for the perfect bite. Ideal for elegant dinners or laid-back seafood nights.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
jumbo lump crab meat (picked over for shells)
mayonnaise
Dijon mustard
Old Bay seasoning
Worcestershire sauce
lemon juice
egg
breadcrumbs (preferably panko or crushed saltines)
fresh parsley (chopped, optional)
butter or oil (for frying)
directions
In a large bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, and egg.
Fold in breadcrumbs and parsley, mixing just until the mixture holds together—don’t overwork.
Form into 4–6 large crab cakes and place on a plate. Cover and refrigerate for at least 30 minutes to help them firm up.
Heat butter or oil in a skillet over medium heat.
Cook the crab cakes for 3–4 minutes per side, or until golden brown and heated through.
Serve hot with lemon wedges, tartar sauce, or remoulade.
Servings and timing
This recipe yields approximately 4–6 crab cakes.
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: 8 minutes
Total time: 55 minutes
Variations
Add a pinch of cayenne for extra heat.
Use fresh herbs like chives or tarragon for a twist.
Bake at 400°F for 12–15 minutes for a lighter option.
Serve on a toasted brioche bun for crab cake sandwiches.
storage/reheating
Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or 350°F oven until warmed through.
Freeze uncooked crab cakes for up to 2 months—thaw before cooking.
FAQs
Can I use canned crab meat?
Fresh jumbo lump is best, but high-quality canned crab can work in a pinch.
What holds the crab cakes together?
Egg and a small amount of breadcrumbs bind the mixture without overpowering the crab.
Why refrigerate before cooking?
Chilling helps the cakes hold their shape during cooking.
Is Old Bay seasoning necessary?
It’s traditional and recommended, but you can substitute with a seafood seasoning blend.
Can I broil them?
Yes, broil for 5–6 minutes per side until golden and cooked through.
Conclusion
Jumbo Lump Maryland Crab Cakes are a simple yet luxurious seafood favorite that celebrate the sweet flavor of crab with just the right amount of seasoning and crunch. Whether served as an appetizer or main dish, they’re a surefire way to bring a taste of the Chesapeake Bay to your table.
Print
Jumbo Lump Maryland Crab Cakes
- Prep Time: 15 mins (+ chill)
- Cook Time: 8 mins
- Total Time: 55 mins
- Yield: 6–8 crab cakes
- Category: Appetizer / Main
- Method: Pan-frying
- Cuisine: American / Seafood
- Diet: Low Fat
Description
Delicate lump crab cakes lightly bound and seasoned with classic Old Bay—crispy on the outside and tender inside, perfect served with remoulade or tartar sauce.
Ingredients
- 1 lb jumbo lump crab meat, shells removed
- ½ cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 Tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 Tbsp finely chopped parsley
- ½ cup panko breadcrumbs (plus more for coating)
- 2 Tbsp unsalted butter or oil (for frying)
Instructions
- Gently pick through crab meat to remove shells, keeping lumps intact.
- In a bowl, whisk together mayonnaise, egg, mustard, Worcestershire, lemon juice, Old Bay, salt, pepper, and parsley.
- Carefully fold in crab meat and ½ cup panko, taking care not to break lumps.
- Form mixture into 6–8 patties (~½ inch thick). Press additional breadcrumbs onto outsides for coating.
- Chill patties in the refrigerator for 30 minutes to help them hold shape.
- Heat butter or oil in a skillet over medium heat. Add crab cakes and cook 3–4 minutes per side until golden brown and crisp.
- Transfer to a paper towel–lined plate and keep warm while cooking remaining cakes.
- Serve hot with lemon wedges and your choice of remoulade or tartar sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet or oven to maintain crisp exterior.
Notes
- Handle crab meat gently to preserve juicy lumps.
- For baking: place on a greased baking sheet, brush with butter, bake at 375 °F for 12–15 minutes, flipping halfway.
- Add diced bell pepper or scallions for extra flavor and color.
- Old Bay seasoning is traditional—substitute seafood seasoning if unavailable.
- Make small cakes for appetizers or minis for sliders.