Golden on the outside and tender on the inside, these jumbo lump crab cakes are one of my favorite ways to bring coastal comfort to the table. I love how the sweet crab meat stays front and center, lightly bound together and finished with a silky lemon butter that melts right over the top. Every bite feels rich, fresh, and special without being complicated.
Why You’ll Love This Recipe
I like this recipe because it keeps things simple while still feeling luxurious. I don’t overload the crab with fillers, so the natural flavor really shines. I also enjoy how quickly everything comes together, making it perfect for both weeknight dinners and special occasions. The lemon butter adds brightness and makes the crab cakes taste restaurant-worthy at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb jumbo lump crab meat, picked over
1/2 cup breadcrumbs or crushed Ritz crackers
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon Old Bay seasoning
2 tablespoons chopped fresh parsley
Salt and pepper to taste
2 tablespoons butter, for cooking
1 tablespoon olive oil
For the lemon butter sauce:
4 tablespoons butter
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Salt to taste
Directions
I start by gently placing the crab meat in a large bowl, being careful not to break up the lumps too much. I add the breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay, parsley, salt, and pepper. I mix everything lightly just until combined.
I form the mixture into crab cakes, usually getting about six to eight depending on size. I place them on a plate and let them chill in the refrigerator for about 10 minutes so they hold together better.
I heat the butter and olive oil in a skillet over medium heat. Once hot, I add the crab cakes and cook them for about 3 to 4 minutes per side, until golden brown and heated through.
For the lemon butter, I melt the butter in a small saucepan, then stir in the lemon juice, zest, and a pinch of salt. I spoon the warm sauce over the crab cakes right before serving.
Servings And Timing
I usually get 4 servings from this recipe, making 6 to 8 crab cakes total.
I sometimes swap the breadcrumbs for panko when I want a slightly crispier texture. If I’m craving extra heat, I add a pinch of cayenne or a few drops of hot sauce. For a lighter flavor, I like using fresh dill or chives instead of parsley. When I want to bake them, I place the crab cakes on a greased baking sheet and bake at 400°F (200°C) for about 12–15 minutes, flipping once.
Storage/Reheating
I store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer warming them gently in a skillet over low heat so they stay crisp. I avoid microwaving when possible because it can make them soft and watery.
FAQs
Can I use canned crab meat instead of jumbo lump?
I can use canned crab meat, but I make sure to drain it very well. The texture won’t be as luxurious as jumbo lump, but it still works.
Do I need to chill the crab cakes before cooking?
I find chilling helps them hold their shape better, especially when the mixture feels delicate.
Can I freeze crab cakes?
I freeze them uncooked, tightly wrapped, for up to one month. I thaw them in the refrigerator before cooking.
What can I serve with crab cakes?
I like serving them with a simple green salad, roasted vegetables, or coleslaw to keep the meal balanced.
How do I know when crab cakes are done?
I look for a deep golden crust on both sides and make sure they are heated through in the center.
Conclusion
These heavenly jumbo lump crab cakes are one of my go-to recipes when I want something comforting yet elegant. I love how the sweet crab pairs with the bright lemon butter, creating a dish that feels indulgent without being heavy. Whether I make them for guests or just for myself, they always feel like a special treat.
Heavenly Jumbo Lump Crab Cakes with Melt-In-Your-Mouth Lemon Butter are golden, tender, and loaded with sweet crab meat, lightly seasoned and topped with a silky lemon butter sauce. This elegant yet easy dish brings coastal comfort straight to your table.
Total Time:27 minutes
Yield:4 servings (6 to 8 crab cakes)
Ingredients
1 lb jumbo lump crab meat, picked over
1/2 cup breadcrumbs or crushed Ritz crackers
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon Old Bay seasoning
2 tablespoons chopped fresh parsley
Salt and pepper to taste
2 tablespoons butter, for cooking
1 tablespoon olive oil
For the lemon butter sauce:
4 tablespoons butter
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Salt to taste
Instructions
Place crab meat in a large bowl, being careful not to break up the lumps.
Add breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay, parsley, salt, and pepper. Mix gently just until combined.
Form into 6 to 8 crab cakes and place them on a plate. Chill in the fridge for 10 minutes.
Heat butter and olive oil in a skillet over medium heat. Cook crab cakes for 3 to 4 minutes per side until golden and heated through.
For lemon butter: melt butter in a small saucepan, stir in lemon juice, zest, and salt. Spoon over crab cakes before serving.
Notes
Use panko instead of breadcrumbs for extra crispiness.
Add cayenne or hot sauce for heat.
Try fresh dill or chives for a herb variation.
Bake at 400°F (200°C) for 12–15 minutes as a lighter alternative.
Best reheated gently in a skillet—avoid microwaving.
