For the Crab Cakes:
- 1 lb jumbo lump crabmeat (fresh or high-quality canned, drained and picked over for shells)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg, lightly beaten
- 1 teaspoon fresh lemon juice (plus extra for serving)
- 1 teaspoon Old Bay seasoning (or seafood seasoning of choice)
- 1/2 cup crushed buttery crackers (such as Ritz) or panko breadcrumbs
- 1 green onion, finely chopped (optional, for added freshness)
For Baking:
- 2 tablespoons melted butter (for brushing)
- Lemon wedges, for serving
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
2. Prepare the Crab Mixture
- In a mixing bowl, combine the mayonnaise, Dijon mustard, beaten egg, lemon juice, Old Bay seasoning, and chopped green onion (if using). Mix until smooth.
- Gently fold in the crabmeat and crushed crackers, being careful not to break up the delicate lumps of crab. The mixture should hold together when pressed but remain light and airy.
3. Form the Crab Cakes
- Divide the mixture into 4–6 equal portions, depending on your desired size.
- Gently shape each portion into a plump cake, about 1-inch thick. Handle the mixture as little as possible to keep the crab cakes tender.
- Place the formed crab cakes on the prepared baking sheet, leaving space between each one.
4. Bake Until Golden
- Lightly brush the tops of the crab cakes with melted butter for a rich, golden finish.
- Bake in the preheated oven for 15–18 minutes, or until the crab cakes are heated through and the tops are lightly browned and aromatic.
- For an extra touch of crispiness, broil the crab cakes for 1–2 minutes at the end of baking (watch closely to avoid burning).
5. Serve & Enjoy
- Remove the crab cakes from the oven and let them rest for 2–3 minutes before serving.
- Garnish with additional lemon wedges and serve hot alongside your favorite dipping sauce (like tartar sauce, aioli, or cocktail sauce).
- Pair with a side salad, roasted vegetables, or crusty bread for a complete meal.
Tips for Success
- Use High-Quality Crab: Jumbo lump crabmeat is key to achieving the luxurious texture and flavor of these crab cakes.
- Don’t Overmix: Handle the mixture gently to avoid compacting the crab, which could make the cakes dense.
- Chill Before Baking: For firmer cakes, chill the shaped crab cakes in the refrigerator for 20–30 minutes before baking.
- Customize the Seasoning: Adjust the Old Bay seasoning or add a pinch of cayenne pepper for a spicy kick.
- Make Ahead: Form the crab cakes ahead of time, cover, and refrigerate for up to 24 hours before baking.
Why This Recipe Works
These Jumbo Lump Crab Cakes strike the perfect balance between creamy, crunchy, and flavorful. The combination of mayonnaise, Dijon, and Old Bay creates a savory base that enhances—rather than masks—the natural sweetness of the crab. The crushed buttery crackers provide just enough texture to hold the cakes together while adding a hint of richness. Baking them with a brush of melted butter ensures a golden, aromatic finish without the heaviness of frying. Whether served as an appetizer or main course, these crab cakes are a true celebration of coastal flavors.
Conclusion: A Coastal Classic That Shines
Whether you’re hosting a dinner party, enjoying a romantic meal, or simply craving a taste of the sea, these Jumbo Lump Crab Cakes are sure to impress. Their rich, savory flavors and elegant presentation make them a standout dish that’s as delightful to eat as it is to share. Plus, their simple preparation means you can bring the coast to your kitchen anytime, anywhere.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on these crab cakes might just inspire others to try them too! 🦀✨