Growing up on the coast of North Carolina, I consider myself somewhat of a seafood snob. So when it comes to the seafood dishes I make at home for my own family, I only want the freshest, the best and the most delicious options. Over the years, I’ve mastered many of my favorite seafood dishes that I grew up on but probably my favorite one to cook is Jumbo Crab Cakes. With very little filler, chunks of delicious crab meat and just the right amount of crunch on the outside, this recipe is one that every seafood lover needs to try!
I know that often crab cakes seem as too labor intensive or not worth the effort but I promise you, not only are these Jumbo Crab Cakes easy to whip up but they are mouth-watering good! Here’s how to make them!
What You Will Need
1 Pound of Jumbo Lump Crab Meat (Canned)
1 Large Egg
1/4 Cup of Mayonnaise
1 Teaspoon of Lemon Juice
1 Tablespoon of Dijon Mustard
1/3 Teaspoon of Worcestershire Sauce
1/2 Cup of Italian Bread Crumbs
2 Tablespoons of Dried Parsley
1 Teaspoon Garlic Powder
Dash of Salt
4 Teaspoons of Olive Oil
How to Make It
I’ll admit, I go much lighter on bread crumbs (and I use Italian Bread Crumbs) than most crab cake recipes do but I want my crab cakes to be all about the meat…not about the binder! To start my Jumbo Crab Cakes, I add all of my ingredients to a large bowl and VERY GENTLY mix it together (the goal of this is to NOT break up all of the crab meat).
Don’t be surprised if the mixture is a little moist as that’s exactly how it’s supposed to be! The first few times I made these I added more bread crumbs thinking it was too “wet” only to find that they had too much filler once cooked. Once my mixture was ready, I grabbed a handful out and shaped it into a large cake.
I immediately placed my prepared Jumbo Crab Cakes onto a waiting parchment paper linked plate. Once they were all shaped, I placed them in the refrigerator and allowed them to set for about an hour. Once my Jumbo Crab Cakes were perfectly set, I added my olive oil to a saute pan over medium-high heat and allowed it to warm up. As soon as my oil was warm (about 3-5 minutes), I gently placed my Jumbo Crab Cakes in the oil, cooking them on each side for about four minutes.
As a side note, it’s super important NOT to cook these on too high of a heat or the outsides will get done while the insides will not. Another trick I like to use is flattening my crab cakes with a spatula once they have started cooking to ensure that the middle is fully cooked. Once my Jumbo Crab Cakes were cooked to perfection, I removed them from my pan and and drained away the excess grease by allowing them to cool slightly on a paper towel (pat the tops gently with your paper towel to remove even more of the excess grease). Once my Jumbo Crab Cakes were slightly cooled, I added a layer of greens to my serving plate and arranged my crab cakes on top. As a finishing touch (totally optional), I topped my Jumbo Crab Cakes with remoulade sauce and fresh green onions for a presentation that’s beautiful and a taste that’s OMGood!
With my Jumbo Crab Cakes ready to serve, I called everyone to the kitchen for a seafood dish that can be served up as an appetizer for a group or as a meal for a family! With the crunch of the greens, the perfect taste of the crab cakes and the topping of remoulade and green onions, this is a dish that will have everyone begging for more no matter when you serve it!
If you’re a seafood lover, I’m telling you THIS is the dish you need to try today!
Tell me, who in your home would go crazy over these meaty, delicious Jumbo Crab Cakes?