Cooking method
- In a large bowl, gently whisk together the egg, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay seasoning, salt, and pepper.
- Carefully fold in the breadcrumbs to avoid crushing them too much, then gently add the crab meat, making sure those succulent lumps remain intact.
- Form the mixture into equally sized patties and chill in the refrigerator for 10 minutes. This step is crucial for maintaining their shape during cooking.
- Heat butter or oil in a skillet over medium heat.
- Fry the crab cakes for 3–4 minutes on each side until they are golden brown and heated through.
- As the crab cakes cook, melt the butter in a small saucepan. Add minced garlic, lemon juice, zest, and a pinch of salt. Let it simmer for 1–2 minutes until fragrant.
- Spoon the warm lemon butter sauce generously over the crab cakes and serve immediately.
Pro Tip: For that restaurant-style finish, bake them at 400°F (205°C) for 12–15 minutes after a quick sear. You’ll have an extra crispy exterior while keeping the inside ultra-tender.
Best ways to enjoy it
Serving these crab cakes is just as delightful as cooking them. Plate them elegantly, drizzled with the luscious lemon butter sauce, and consider garnishing with fresh parsley for an extra pop of color. They pair beautifully with a fresh side salad or crispy coleslaw. Want to kick it up a notch? Serve with a side of spicy remoulade or homemade tartar sauce for dipping!
Storage and reheating tips
If you happen to have any leftovers (a rarity, but it happens!), store them in an airtight container in the refrigerator. They’ll last for about 2-3 days. For longer storage, you can freeze the uncooked crab cakes. Just make sure to flash freeze them on a baking sheet before transferring to a freezer bag. When ready, no need to thaw—just cook from frozen, adding a couple of minutes to the cooking time.
Helpful cooking tips
- Always handle the crab meat gently to keep those glorious lumps intact.
- Chill the patties to help them hold their shape while cooking.
- If you’re keen to add a kick, try incorporating a splash of hot sauce into the crab mixture.
Creative twists
Feel free to get adventurous with your crab cakes! Consider mixing in diced jalapeños for a spicy kick or using panko breadcrumbs for added crunch. You might also experiment with different herbs—dill or chives can lend a unique flavor that complements the crab beautifully. For a twist on the butter sauce, try adding a teaspoon of capers for a briny touch!
Common questions
How long does it take to prepare these crab cakes?
From start to finish, expect about 30-40 minutes to prepare and cook these crab cakes, depending on your skill level in the kitchen.
Can I substitute the crab meat?
While jumbo lump crab is ideal, you can substitute with lump crab meat or even imitation crab if needed. Just know that the flavor and texture will vary slightly.
What’s the best way to reheat leftover crab cakes?
The best way to reheat them is in the oven at 350°F (175°C) for about 10-15 minutes until heated through. You can also reheat in a skillet over low heat, adding a bit of butter to help restore some of that delicious crispness.
These Heavenly Jumbo Lump Crab Cakes are sure to impress and become a beloved staple in your home!
