These Golden Jumbo Lump Crab Cakes with Lemon Butter are packed with sweet, tender crab meat and lightly bound with a flavorful mixture that lets the seafood shine. Pan-seared until perfectly crisp and finished with a rich lemon butter sauce, they’re an elegant yet easy meal for weeknights or special occasions.
Prep Time: 20 minutes
Chill Time: 20–30 minutes
Cook Time: 10 minutes
Total Time: 50–60 minutes
Servings: 4
Calories: Approximately 430 per serving
Ingredients
For the Crab Cakes
- 1 pound jumbo lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Optional Lemon Butter Sauce
- 3 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh parsley
Instructions
Step 1: Prepare the Crab Cake Mixture
In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, lemon juice, parsley, and panko breadcrumbs until well combined.
Gently fold in the jumbo lump crab meat, taking care not to break up the large pieces. Season lightly with salt and black pepper if needed.
Step 2: Shape and Chill
Divide the mixture into 4 equal portions and gently shape into thick crab cakes, about 1 inch thick.
Arrange them on a parchment-lined plate or tray and refrigerate for 20–30 minutes. Chilling helps the cakes hold together while cooking.
Step 3: Pan-Sear Until Golden
Heat the butter and olive oil in a large skillet over medium heat.
Once the butter is melted and foamy, carefully place the crab cakes in the skillet.
Cook for 4–5 minutes per side, turning only once, until beautifully golden brown and heated through.
Transfer to a paper towel-lined plate briefly before serving.
Step 4: Make the Lemon Butter Sauce
While the crab cakes cook, melt the butter in a small saucepan over medium-low heat.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Stir in the fresh lemon juice and chopped parsley, then remove from the heat.
Step 5: Serve
Place the warm crab cakes on serving plates.
Drizzle with the lemon butter sauce or serve it on the side for dipping.
Garnish with extra parsley and fresh lemon wedges.
Serve immediately while hot and crispy.
Serving Suggestions
These crab cakes pair wonderfully with:
- Roasted asparagus
- Garlic green beans
- Lemon herb rice
- Creamy mashed potatoes
- Caesar salad
- Mixed greens with vinaigrette
- Roasted Brussels sprouts
- Crispy roasted baby potatoes
Pro Tips
- Use jumbo lump crab meat for the best texture and flavor.
- Handle the mixture gently to keep the crab pieces large and tender.
- Chill the cakes before cooking to prevent them from falling apart.
- Don’t overcrowd the skillet—cook in batches if necessary.
- Flip the crab cakes only once for a crisp, golden crust.
- Fresh lemon juice adds brighter flavor than bottled juice.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze uncooked or cooked crab cakes for up to 2 months. Thaw overnight in the refrigerator before reheating or cooking.
Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat until heated through.
