These Baked Jumbo Lump Crab Cakes are packed with sweet, tender jumbo lump crab, and just enough binder to hold everything together. Baking them at a high temperature keeps them moist, while brushing them with melted butter before baking and again before broiling, creates a beautifully golden crust. Serve them with fresh lemon wedges and a side of homemade remoulade for a restaurant-quality seafood dinner that’s surprisingly easy to make at home.
Why You Will Love This Baked Jumbo Lump Crab Cakes Recipe
- Packed with Crab: Minimal filler lets the jumbo lump crab shine.
- Golden and Crispy: Butter, and a quick broil at the end, create a beautiful finish.
- Easy to Make: No frying means less mess and an easier cleanup.
- Perfect for Entertaining: These baked jumbo lump crab cakes are elegant enough for guests, but simple enough for a weeknight meal.
- Pairs with Everything: Serve with these crab cakes with roasted vegetables, salad, potatoes, or corn on the cob.
Ingredient Substitutions
- Jumbo Lump Crab: Lump crab meat can be substituted, but jumbo lump provides the best texture.
- Panko Breadcrumbs: Crushed saltines or regular breadcrumbs are great substitutes.
- Mayonnaise: Full-fat mayonnaise provides the best flavor, but light mayonnaise may be used.
- Dijon Mustard: Yellow mustard can be substituted, if needed.
- Old Bay: Your favorite seafood seasoning blend works well.
How to Prepare Baked Jumbo Lump Crab Cakes
- In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley.
- Stir in the panko breadcrumbs until evenly combined.
- Gently fold in the jumbo lump crab meat, taking care not to break apart the large pieces. If the mixture feels too loose to hold its shape, add another tablespoon or two of panko.
- Divide the mixture into 5-6 equal crab cakes and place them on the prepared baking sheet.
- Refrigerate the crab cakes for at least 20 to 30 minutes to help them hold together while baking.
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
- Brush the tops generously with half of the melted butter.
- Bake for 12- 14 minutes, or until heated through.
- Remove from the oven and brush the tops with the remaining melted butter. Switch the oven to High Broil and broil for 2 to 3 minutes, or until the tops are beautifully golden brown.
- Garnish with fresh parsley and serve immediately with lemon wedges and homemade remoulade.
How to Serve and Store
- Serve these baked jumbo lump crab cakes with remoulade sauce or homemade tartar sauce.
- Pair with roasted asparagus, corn on the cob, a simple green salad, roasted potatoes, or creamy risotto.
- Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375°F (190°C) oven or air fryer until warmed through to help maintain their crisp exterior.
- Freezing is not recommended after baking, as the delicate texture of the jumbo lump crab can change.
Frequently Asked Questions
Yes. Shape the crab cakes and refrigerate them, covered, for up to 24 hours before baking.
Chilling helps the crab cakes firm up, making them easier to handle and less likely to fall apart during baking.
Yes. Cook them in a butter and oil mixture over medium heat for about 4 to 5 minutes per side until golden brown and heated through.
Fresh refrigerated jumbo lump crab meat is highly recommended for the best flavor and texture, but good-quality pasteurized lump crab meat also works well.
These Baked Jumbo Lump Crab Cakes are all about letting the crab shine. With just a handful of simple ingredients and very little filler, each bite is tender, buttery, and packed with sweet crab flavor. Brushing the crab cakes with melted butter before baking and once more before broiling gives them a beautifully golden finish without the mess of frying.
Serve them with fresh lemon wedges and my Homemade Remoulade Sauce for the ultimate seafood dinner. The creamy, tangy remoulade perfectly complements the rich crab cakes and is the finishing touch that brings this meal together.
Print
Baked Jumbo Lump Crab Cakes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
Description
These Baked Jumbo Lump Crab Cakes are buttery, golden, and packed with sweet crab. Serve with homemade remoulade for an easy seafood dinner.
Ingredients
- 1 ½ pounds jumbo lump crab meat, picked over for shells
- 1 large egg
- ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ teaspoons Old Bay seasoning
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh parsley, plus more for garnish
- ½ cup panko breadcrumbs
- 3 tablespoons melted butter, divided
- Lemon wedges, for serving
- Homemade Remoulade Sauce, for serving
Instructions
- In a large mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley.
- Stir in the panko breadcrumbs until evenly combined.
- Gently fold in the jumbo lump crab meat, taking care not to break apart the large pieces. If the mixture feels too loose to hold its shape, add another tablespoon or two of panko.
- Divide the mixture into 5-6 equal crab cakes and place them on the prepared baking sheet.
- Refrigerate the crab cakes for at least 20 to 30 minutes to help them hold together while baking.
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
- Brush the tops generously with half of the melted butter.
- Bake for 12- 14 minutes, or until heated through.
- Remove from the oven and brush the tops with the remaining melted butter. Switch the oven to High Broil and broil for 2 to 3 minutes, or until the tops are beautifully golden brown.
- Garnish with fresh parsley and serve immediately with lemon wedges and homemade remoulade.
- ENJOY!
Equipment
Notes
- This recipe will yield 5-6 large crab cakes.
- Handle the crab gently to keep the beautiful jumbo lumps intact.
- Don’t overmix the ingredients or the crab cakes can become dense.
- If your crab meat is especially moist, add a little extra panko until the mixture just holds together.
- Brushing with melted butter before baking and again before broiling creates a rich flavor and beautifully browned tops.
- Watch carefully while broiling, as the crab cakes can brown quickly.
- Prep Time: 10 minutes
- Chill Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Fish and Seafood
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.
Let’s Get Social!
Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!
No comment yet, add your voice below!