Tasty – Golden Jumbo Crab Cakes with Lemon Butter

Crispy outside, tender inside, rich lemon-butter finish — a seafood classic that truly melts in your mouth.

 Ingredients (Serves 4 | Makes 8 jumbo crab cakes)

Crab Cakes

• 1 lb jumbo lump crab meat (picked clean)
• ½ cup mayonnaise
• 1 large egg
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp salt (or to taste)
• ⅔ cup breadcrumbs or crushed crackers (panko preferred)
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp unsalted butter (for frying)
• 2 tbsp olive oil (for frying)

Lemon Butter Sauce

• 4 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• Salt to taste
• Fresh parsley (optional garnish)

 Instructions

1️⃣ Prepare the Crab Mixture

1. In a large bowl, whisk mayonnaise, egg, Dijon, Worcestershire, lemon juice, and seasonings.
2. Gently fold in breadcrumbs and parsley.
3. Carefully fold in crab meat, keeping large chunks intact.

2️⃣ Shape & Chill

1. Form mixture into 8 large patties.
2. Place on a tray and refrigerate for 30 minutes (important for firm cakes).

3️⃣ Pan-Fry to Golden Perfection

1. Heat butter + olive oil in a skillet over medium heat.
2. Cook crab cakes 3–4 minutes per side until golden and crisp.
3. Transfer to a paper towel–lined plate.

4️⃣ Lemon Butter Sauce

1. Melt butter in a small pan over low heat.
2. Add garlic; sauté 30 seconds.
3. Stir in lemon juice and zest.
4. Season lightly with salt.
5. Remove from heat.

 How to Serve

• Drizzle warm lemon butter over crab cakes
• Serve with coleslaw, roasted asparagus, or garlic mashed potatoes
• Add lemon wedges for extra brightness

 Nutrition Information (Per Serving – 2 Crab Cakes + Sauce, Approx.)

• Calories: 460 kcal
• Protein: 28 g
• Fat: 32 g
• Saturated Fat: 14 g
• Carbohydrates: 18 g
• Sugar: 2 g
• Cholesterol: 185 mg
• Sodium: 620 mg

(Values vary by ingredients and portion size)

 Q & A

Q1: Can I bake instead of frying?

Yes. Bake at 400°F (200°C) for 15–18 minutes, flipping once. Brush lightly with oil.

Q2: How do I keep crab cakes from falling apart?

• Chill before cooking
• Don’t overmix
• Use jumbo lump crab (less watery)

Q3: Can I use canned crab?

Yes, but drain very well and gently squeeze excess moisture.

Q4: Are these freezer-friendly?

Yes. Freeze uncooked patties up to 1 month. Thaw overnight before cooking.

Q5: Can I make them spicy?

Add ½ tsp cayenne or 1 tbsp hot sauce to the mixture.

Q6: Gluten-free option?

Use gluten-free breadcrumbs or crushed rice crackers.

Q7: What oil is best?

A mix of butter + olive oil gives best flavor and browning.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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