Though these crab cakes are a bit of an investment, they make a great recipe for a special occasion, especially in the summer. They are lightly seasoned so that crab comes through (because if you’re going to spend that much on lump crab meat, you better be able to taste it!)

Furthermore, I coat the surfaces of these crab cakes in corn meal for added texture. It’s optional, but I love how it offers a gentle crisp while helping to keep it together.

Anyways, I could ramble on, but I do hope you try for yourself because they were a serious hit for my Mom’s birthday.

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Lump Crab Cakes

PREP TIME: 15 MIN
COOK TIME: 9-12 MIN
YIELDS: 6-8 JUMBO CAKES

Crab Cake Sauce:

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tsp Captain’s Blend (or Old Bay seasoning)
• 1 tsp Lemon zest
• 2 Tbs freshly squeezed lemon juice, more or less to taste
• 1 Tbs dill, chopped
• 2 tsp Worcestershire sauce
• 2 Tbs chives, sliced
• 1 tsp smoked paprika
• 1 tsp hot sauce
• Salt and pepper

1. Mix together all of the ingredients in a small bowl and serve straight away or store in the fridge until needed.

Crab Cakes:

• 2 lb. Quality lump crab meat, drained and gently pat dry
• 2 eggs
• 1 Tbs Worcestershire sauce
• 1 Tbs dijon mustard
• 1/4 cup celery, minced
• 1 cup Panko (or bread crumbs of choice)
• 1 cup Mayonaise
• 1/4 cup Shallots, minced
• 2 tsp Captain’s Blend / Old Bay seasoning
• 1 Tbs Dill, chopped
• 1/4 Tbs Chives, sliced
• 1/2 cup Corn Meal (optional, for coating)
• 1/4 cup Olive Oil or Butter (or cooking oil of choice)
• Lemon wedges, for serving
• Crab Cake Sauce, for serving

1. Add all ingredients except for the lump crab meat, lemon wedges and sauce, into a large mixing bowl. Stir together until combined, then add the crab meat. Gently stir until just combined.
2. Form the mixture into 6-8 patties then bring a large skillet to medium-high heat. Coat pan with oil and heat until shimmering. Add crab cakes then cook in batches, until golden and crisp, about 3 to 5 minutes per side.
3. When ready, transfer to a serving dish and pair sauce alongside. Enjoy!

Notes:

• Personally, I like using ice cream scoopers to equally portion everything. (I double scoop to portion these jumbo cakes.)
• If baking or reheating, bake at 375°F for 12-15, or until internal temperature reaches 165°F.
• For more delicious recipes to create or pair alongside, visit the Kitchen Journal.