Lump Crab Cakes with Lemon Mayo Sauce Recipe

Name: Lump Crab Cakes with Lemon Mayo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Shallot, Chopped; 3 cloves Garlic, Minced; 16 ounces, weight Fresh Lump Crab Meat; 2 Tablespoons Mayonnaise; 1/2 teaspoons Salt; 1 Egg White; 1/2 cups Corn Flake Crumbs; 3/4 cups Mayonnaise; 2 Lemons, Juiced; Salt To Taste

Servings: persons

1
For the crab cakes: 1.
2
Saute shallot and garlic in a skillet over low heat for about 5 minutes or until soft.
3
Set aside to cool slightly.
4
2.
5
Combine crab meat, mayonnaise, salt, egg white, and corn flake crumbs into a large bowl.
6
Mix together using a fork, slightly breaking up the crab meat until the mixture is well combined.
7
If mixture is too dry, add a little more mayonnaise.
8
If the mixture is too wet, slowly add a little more corn flake crumbs.
9
3.
10
Add the sauteed shallot and garlic to the crab mixture.
11
4.
12
Form the mixture into individual patties (about 1/2 cup per patty) and place on a parchment lined baking sheet.
13
Place the tray of formed patties in the fridge for 30-60 minutes.
14
5.
15
Remove the tray of patties from the fridge.
16
Preheat oven to 375 F. Bake for 15-20 minutes on one side, then flip and continue baking for another 10 minutes.
17
Cakes should be a nice golden brown color.
18
For the lemon mayo sauce: 1.
19
Scoop mayonnaise into small bowl.
20
Mix in freshly squeezed lemon juice until you reach the consistency that you like.
21
Add salt to taste.

436

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 10 ingredients. The key ingredients include: 1 Shallot, Chopped, 3 cloves Garlic, Minced, 16 ounces, weight Fresh Lump Crab Meat, 2 Tablespoons Mayonnaise, and more.

Yes, Lump Crab Cakes with Lemon Mayo Sauce 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!

Lump Crab Cakes with Lemon Mayo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions