Can I make the crab cakes ahead of time?

Yes. Shape the crab cakes and refrigerate them, covered, for up to 24 hours before baking.

Why should I chill the crab cakes before baking?

Chilling helps the crab cakes firm up, making them easier to handle and less likely to fall apart during baking.

Can I fry these instead?

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.

Can I use canned crab meat?

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.

Baked Jumbo Lump Crab Cakes | Charlotte Fashion Plate

Name: Baked Jumbo Lump Crab Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Fish and Seafood
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

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

Scale

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

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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

Set of Three Sheet Pans

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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