Best 5 Jumbo Lump Meat Crab Cakes Recipes

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Indulge in a culinary journey with our comprehensive guide to preparing succulent jumbo lump meat crab cakes. Discover the secrets to creating perfect crab cakes, from selecting the freshest ingredients to mastering the delicate balance of flavors. Explore various recipes that cater to diverse preferences, including classic crab cakes, gluten-free options, and even a tantalizing crab cake benedict. Unlock the culinary treasures of crab cakes and elevate your dining experience.

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MARYLAND CRAB CAKES RECIPE



Maryland Crab Cakes Recipe image

A Maryland Crab Cake Recipe made with jumbo lump blue crab meat, Old Bay seasoning, and a secret ingredient! They are a true Maryland staple.

Provided by Jordan

Categories     Main Course

Time 50m

Number Of Ingredients 14

1.5 teaspoons Old Bay seasoning
2 tablespoons fresh parsley, (finely chopped)
1/2 tsp baking powder
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup tartar sauce
1 large egg
1/2 of a small lemon, (juice)
1 lb jumbo lump crab meat
1/2 cup panko bread crumbs
1/4 cup tartar sauce
1 tablespoon Old Bay Seasoning
1/2 of a small lemon, (juice)
1/2 teaspoon Worcestershire sauce

Steps:

  • In a medium-sized mixing bowl, whisk together Old Bay seasoning, parsley, baking powder, dijon mustard, worcestershire sauce, tartar sauce, egg, and lemon. Then add the crab and panko bread crumbs. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 425° F and form the crab mixture into 4 large, even sized balls. Place on a lightly greased baking sheet and bake for 12 minutes. Remove the crab cakes and preheat the broiler to high, broil for 1-2 minutes until golden.
  • Serve the crab cakes with lemon wedges and Old Bay tartar sauce. Garnish with fresh parsley if desired.
  • In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and worcestershire sauce.

Nutrition Facts : Calories 211 kcal, Carbohydrate 12 g, Protein 24 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 91 mg, Sodium 1272 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MARYLAND STYLE CRAB CAKES



Maryland Style Crab Cakes image

Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus secrets to making authentic Chesapeake crab cakes!

Provided by Jessica Formicola

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 8

2 pounds jumbo lump BLUE crab meat
1/4 cup mayonnaise
1 teaspoon Worcestershire
1 teaspoon Dijon mustard
2 teaspoons Old Bay Seasoning (, plus more for garnish)
1 tablespoon fresh lemon juice
1 cup Panko bread crumbs
1 large egg (lightly beaten)

Steps:

  • Dab the crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
  • In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
  • Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
  • Line a rimmed baking sheet with aluminum foil and lightly grease. Place the crab cakes on baking sheet.
  • Preheat the broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes.
  • Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces.
  • Have you tried our Maryland Crab Cakes? Make sure to come back and tell us how you liked them!

Nutrition Facts : Calories 283 kcal, Carbohydrate 15 g, Protein 31 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 94 mg, Sodium 1499 mg, Sugar 1 g, ServingSize 1 serving

JUMBO LUMP BLUE CRAB CAKES



Jumbo Lump Blue Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

2 pounds jumbo lump blue crabmeat
1/2 cup mayonnaise or homemade aioli
4 teaspoons seafood seasoning (recommended: Old Bay)
6 scallions, finely chopped, about 3/4 of the green part
3 tablespoons chopped fresh basil leaves
2 large eggs
Salt and pepper
3 to 6 tablespoons fine bread crumbs (use just enough to help the cakes start to bind)
Canola-olive oil blend
Cocktail Sauce, recipe follows, for serving
Flavored aioli, for serving, optional
1 quart ketchup
2 tablespoons horseradish
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon chili powder
Pinch cayenne
2 tablespoons fresh lemon juice

Steps:

  • Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
  • Refrigerate the cakes for at least 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
  • Serve with a red Cocktail Sauce and/or a flavored aioli.
  • Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

BAKED MARYLAND LUMP CRAB CAKES



Baked Maryland Lump Crab Cakes image

Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!

Provided by T. Kent

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 11

¼ cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
⅛ teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
¾ cup cholesterol-free egg product
1 pound lump crab meat

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
  • Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
  • Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Nutrition Facts : Calories 91.7 calories, Carbohydrate 2.5 g, Cholesterol 34.4 mg, Fat 4.1 g, Fiber 0.2 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 343.7 mg, Sugar 0.3 g

JUMBO LUMP CRAB CAKES



Jumbo Lump Crab Cakes image

I got this recipe from chef Jimmy Sneed when he had his Frog & The Redneck restaurant in Richmond, VA. Fantastic. Sometimes less is best, and with this recipe, the crab meat takes center stage. I serve them with a flavorful rice and a fresh vegetable and fruit compote on the side. If you want to serve these as appetizers, make more patties and watch the cooking time so that you don't overbake and dry them out.

Provided by The Big Cheese

Categories     Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 teaspoon olive oil
1 lb large lump crabmeat
1 tablespoon whole grain mustard
1 egg, well beaten
1/2 cup mayonnaise

Steps:

  • Preheat oven to 400°.
  • Lightly brush 9x13" pan with olive oil.
  • Pick through crab meat, removing any cartilage and place in a medium bowl.
  • In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
  • Handling lightly, pat into four large cakes.
  • Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.

Nutrition Facts : Calories 269.9, Fat 13.7, SaturatedFat 2.2, Cholesterol 146.6, Sodium 696.5, Carbohydrate 8.5, Fiber 0.1, Sugar 2.1, Protein 27.3

Tips:

  • Use fresh crab meat. Fresh crab meat is sweeter and more flavorful than frozen crab meat. If you can't find fresh crab meat, frozen crab meat is a good substitute.
  • Don't overmix the crab cakes. Overmixing will make the crab cakes tough. Mix the ingredients just until they are combined.
  • Form the crab cakes gently. Be careful not to pack the crab cakes too tightly. This will also make them tough.
  • Cook the crab cakes over medium heat. Cooking the crab cakes over medium heat will help them to cook evenly without burning.
  • Serve the crab cakes immediately. Crab cakes are best served hot out of the pan.

Conclusion:

Jumbo lump meat crab cakes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. Whether you prefer them fried, baked, or broiled, crab cakes are a surefire hit with seafood lovers of all ages. So next time you're looking for a quick and easy meal that's sure to impress, give jumbo lump meat crab cakes a try.

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