Jumbo Lump Crab cakes

For me, crabcakes are one of those dishes that ignite immediate joy in my soul. I think, in part, this is because of my childhood. Many a time I can remember enjoying blue crabs around the family dinner table. I was always so eager to break apart the crabs and reveal the delicate crabmeat that lay beneath the layers of shell. I adore the taste so very much; this is by far, my favorite type of crab. The thing about crab cakes for me though is, they’ve got to be comprised mostly of crab-I don’t like a whole lot of filler and that’s what these are all about.

crabcake ingredients
Onion powder, salt, and butter also needed, they aren’t pictured here
crabcake ingredients

Seasoning these Jumbo Lump Crab Cakes

There are so many flavors at play here and they all play their part in adding the right touch of uniqueness to the crab cakes. Layers of flavor make for a truly unique experience. The garlic and bay leaf flavored butter set the stage. Use the same pan the garlic cooked in to cook the crabcakes, doing so will impart even more flavor.

crabmeat, egg, seasonings in a silver bowl

Preparing the crab meat

One really important step I can’t skip before I do anything with pre-packaged crabmeat is to rinse it (lightly). I like to do this mainly because I often times I have found a few lingering shells and who wants shells in their crabcakes?!? Empty the crab into a colander, use a slow stream of water, and gently run your fingers through the meat. Only do this for a few seconds because you don’t want to completely dilute the flavor of the crab—blue crab meat is so delicate. Afterward, gently press the meat against the colander to remove the water, and finally, pat the crabmeat with paper towels. The goal is to get rid of as much water as possible without damaging too much of the meat. This is also beneficial because all of the flavors will be able to penetrate the crab since it is no longer holding much water.

rinsed crabcake

Holding it all together

The breadcrumbs, mayo, and egg act as the glue amongst all of the other ingredients. They work together to bind everything and keep it contained so that it doesn’t completely fall apart while cooking.

Tips for cooking crabcakes

Being that the crab is pre-cooked and ready to eat when it comes in the package, it really does not need much time in the pan; a few minutes on each side is needed, however, because raw egg is used as a binding agent. Be sure to use medium heat to create some crispiness and added texture.

crabcakes cooking in a black pan

What can accompany crabcakes?

I chose to add a quick sauce with mine as you see below. The sauce is very simply made of lemon juice, mayo, and a homemade copy cat concoction that packs A LOT of flavor. You can find the link to the copy cat Trader Joe’s recipe below.

Enjoy these Jumbo Lump Crab Cakes!

jumbo lump crab cakes

This was used to make the sauce:

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jumbo lump crab cakes

Jumbo Lump Crab Cakes


Jumbo Lump Crab Cakes filled with garlic butter, lemon, and a variety of other seasonings-these can be made jumbo or smaller for an appetizer!



1 package lump crabmeat (8oz)

1/4 cup panko breadcrumbs

2 tablespoons mayonnaise

1 tablespoon lemon juice

1/2 teaspoon onion powder

23 garlic cloves, minced

2 tablespoons butter

1 egg

2 teaspoons cilantro, chopped

2 tablespoons chives, sliced

1/2 teaspoon chili powder

2 bay leaves


  1. Chop and prepare all ingredients. Lightly rinse crabmeat and pat dry; set aside. In a pan, melt butter, add bay leaves and cook for 1 minute on low heat, do not let the butter burn. Add minced garlic to butter; cook until just fragrant, let cool slightly.
  2. In a bowl, combine all other ingredients. Once butter has cooled, remove bay leaves and add butter to bowl. Mix thoroughly. Form crabcakes into two or four cakes using your hands.
  3. Using the same buttered pan, add crabcakes and flatten gently with a spatula. Cook for 2-3 minutes before flipping. Allow crabcakes to cook for 2-3 additional minutes on the opposite side.


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