This classic lump Crab Cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself.
WHAT TYPE OF CRAB MEAT SHOULD I USE?
Typically, lump or Jumbo lump crab meat is used for crab cakes. Jumbo lump can be pretty pricey but it tastes wonderful! Lump crab meat is more affordable and works perfect for crab cakes. Just make sure that whatever type of crab you choose to use, that it’s large chunks or lump style meat. The bigger the pieces, the better! It’s also important to gently fold the crab into the mayo mixture so that you don’t break it up into smaller pieces.
- Crab cakes are best served immediately. Leftovers will stay fresh in the refrigerator for up to 1-2 days. However, the flavor may change once reheated.
- If you prefer, you can sear your cakes in a pan to get a crispy crust on both sides. Just keep in mind that you’ll need to add a little more panko if you decide to go this route so that the mixture will be firm and not fall apart when trying to sear. I personally prefer less panko filler and more crab meat which is why I bake them in the oven or use the air fryer! Works like a charm, mmh.
- 1 lb Lump Crab Meat
- ⅓ Cup Mayonnaise
- 1 Tablespoon Butter
- 1 Tablespoon Dijon Mustard
- ¼ Teaspoon Lemon Zest, optional
- 1 Teaspoon Lemon Juice
- ½-1 Teaspoon Old bay
- ½-1 Teaspoon Creole Seasoning (I use Tony Chachere's)
- ½ Teaspoon Hot Sauce
- 1 Egg
- Kosher salt, as needed
- 1 Teaspoon Worcestershire sauce, as needed
- 3 Tablespoons Red pepper, chopped
- 3 Tablespoons Yellow Onion, chopped
- 2 Tablespoons Green Onion, chopped
- 1 Cup Panko
- Heat butter in a small skillet over medium heat. Add the red pepper, yellow and green onions. Add in Worcestershire sauce and sauté until peppers are tender. Set aside.
- In a medium bowl add the mayo, egg, Dijon mustard, hot sauce, lemon juice, salt, lemon zest, Creole seasoning and Old Bay seasoning. Whisk to combine. Stir in the cooked green onions, red pepper and yellow onion.
- Add panko to the mayo mixture then gently fold in the crab meat until combined. Cover and chill for 30 minutes to an hour.
- Preheat the oven to 375°F and spray a sheet pan with non-stick cooking spray.
- Gently form the crab mixture into patties- about ⅓ cup each.
- Place the crab cakes on the sheet tray. Bake for about 9-12 minutes or until golden brown and cooked through. Serve with remoulade sauce, enjoy!