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Jumbo Lump Crab Cakes

Salty, beefy, buttery, jumbo lump crab meat cakes
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Course: Main Course
Keyword: Jumbo lump crab meat, garlic butter, hot pepper flakes
Author: Two Adorable Labs

Ingredients

  • 1 pound jumbo lump crab meat
  • 2 large eggs
  • 4 tbsp Hellman's Mayonnaise
  • 1 tsp dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1 tsp Old bay seasoning
  • 1/4 tsp garlic salt
  • 2 tbsp finely chopped parsley
  • 1 cup Italian bread crumbs
  • 1 slice bread, white
  • 1/2 tsp garlic powder
  • 4 tbsp butter, salted
  • 1 tsp crushed red pepper flakes

Instructions

  • Break up bread into small pieces and mix egg, mayo, mustard, Worcestershire sauce, old bay seasoning, garlic salt, parsley, hot pepper flakes, breadcrumbs in a bowl
  • Fold in crab meat until all is mixed well
  • Form medium sized crab cake patties approximately 1 inch thick
  • Melt butter and garlic powder and set aside
  • Bake crab cakes at 350 degrees for 40 minutes or until top gets crispy but not burnt
  • Baste crab cakes with garlic butter as they cook

Notes

This recipe should make 5-6 crab cakes.
Make sure you do not break up all the crab meat lumps.
The top 3 pictures show crab cakes made in a cast iron skillet.
If you want to fry your crab cakes, heat up garlic and butter in a cast iron skillet and cook the crab cakes on both sids until they look like they are getting crispy.
The last two pictures show they were baked in the oven which is what this recipe calls for.