Jumbo Lump Blue Crab Cakes Recipe

Name: Jumbo Lump Blue Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
Pick over the crabmeat to remove any shells.
2
Be gentle, as the lumps of crab are delicate and will fall apart.
3
Set aside.
4
Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper.
5
Pour mixture over the crabmeat and with your hands gently mix together.
6
Sprinkle the bread crumbs over the crab mixture and continue to mix.
7
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).
8
Refrigerate the cakes for at least 30 minutes.
9
Preheat the oven to 400 degrees F.
10
Paint the crab cakes with a miniscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides.
11
The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart.
12
Place the pan in the oven for about 5 minutes, or to heat through.
13
Variation: I prefer to use a grill with really good hardwood briquette or mesquite.
14
You'll need a special rack accessory that can be found in any store that sells grills.
15
I use a rack with little holes so the crab won't fall through into the fire.
16
Make sure that the rack is well seasoned or the crab will stick to the grill.
17
If you're good with a grill then go for it.
18
Serve with a red cocktail sauce and/or a flavored aioli.
19
1 quart ketchup
20
2 tablespoons horseradish
21
1 1/2 teaspoons salt
22
1 1/2 teaspoons pepper
23
1 teaspoon chili powder
24
Pinch cayenne
25
2 tablespoons fresh lemon juice
26
Mix all ingredients together in a small bowl.
27
Refrigerate until ready to serve.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Jumbo Lump Blue Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jumbo Lump Blue Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions