Jumbo Lump Crab Meat
This jumbo lump crab meat recipe highlights the delicate, sweet flavors of premium crab meat in a simple yet elegant dish. Perfect for an appetizer or a main course, this recipe ensures that the crab remains the star, enhanced with subtle seasonings and a golden, crispy exterior.
Ingredients
- 1 lb jumbo lump crab meat picked over for shells
- ½ cup panko breadcrumbs or gluten-free alternative
- 1 large egg beaten
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp Old Bay seasoning
- 1 tbsp fresh parsley chopped
- 1 tsp lemon juice
- 2 tbsp butter or olive oil for cooking
- Salt and pepper to taste
Instructions
Step 1: Prepare the Crab Mixture
- In a large bowl, gently combine the jumbo lump crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice.
- Stir carefully to avoid breaking the crab lumps while ensuring all ingredients are evenly mixed.
- Season with salt and pepper to taste.
Step 2: Shape the Crab Cakes
- Divide the mixture into 4 equal portions and gently shape them into patties about 1 inch thick.
- Place them on a plate, cover, and refrigerate for at least 15 minutes to help them hold their shape.
Step 3: Cook the Crab Cakes
- Heat butter or olive oil in a large skillet over medium heat.
- Carefully place the crab cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to remove excess oil.
Step 4: Serve and Enjoy
- Serve warm with lemon wedges, tartar sauce, or a light aioli.
- Garnish with additional fresh parsley for an elegant touch.
Notes
- alories: 220 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 90mg
- Sodium: 480mg
- Protein: 22g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 1g