Jumbo Lump Crab Cakes

Being from the East Coast, I love me some Blue Crabs.  We would get a few bushels every summer and cook them up every which way..Crab Curry, Steamed Crab, Cracked Crab & Old Bay Seasoned Crab.  But it wasn’t until I moved to the West Coast and tried a Dungeness Crab for the first time, that I knew that I had to concoct this into a truly scrumptious crab cake.

Jumbo Lump Crab Cakes

Jumbo Lump Crab Cakes

So here’s my rendition of a warm summer day that reminds me of home.


  • 1 lb. fresh jumbo lump Dungeness crabmeat
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1-1/2 tsp. grain mustard
  • 2 tsp. Old Bay seasoning
  • 1 tsp Sriracha
  • Fresh lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1 1/2 Tbsp. chopped fresh basil leaves
  • Salt and pepper to taste
  • 1-1/4 cups fresh panko breadcrumbs
  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • Lemon wedges for serving


Drain the crabmeat and place it in a medium mixing bowl and set aside.

In a small bowl whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, Sriracha and salt. Add this mixture with the crab and mix gently until it’s all well combined (do not over-mix).

Add the panko breadcrumb,  basil and mix in thoroughly but try not to turn the mixture into a mushy mash. Cover with plastic wrap and refrigerate at least 1 hour, but up to 3 hours.

Shape the crab mixture into cakes about 1 inch thick. In a nonstick skillet pan, heat the butter with the olive oil over medium heat. When the butter is frothy add the cakes to the pan. Cook until the top is golden brown and then flip to do the same on the other side.  Remove and put the skillet into the oven at 350 degrees for 20 minutes to finish off.

Serve with lemon wedges on the side. I like a spicy aioli or Sriracha drizzled on top.  And always have a vegetable on the side, in this case I love grilled asparagus with drizzled with olive oil, maldon salt and pepper.



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