My easy to make jumbo lump crab cakes have a restaurant taste with sweet jumbo lump crab meat as the star of the show.
Summer solstice is today, 6/21, and it marks the first day of summer and the longest day of the year.
My jumbo lump oven baked crab cakes are perfect to celebrate the day! The sweet, jumbo lump crab is the star of the show. When paired with @champagnetaittinger it’s a flavor explosion. If you didn’t know, Taittinger is a French wine family who are famous producers of Champagne.
These crab cakes come together in no time and take about 12 minutes to finish in the oven.
I love making these crab cakes for special occasions or for a celebration. You can serve these on their own or with a scampi linguine. You could even make a crab cake sandwich or make it brunch with a poached egg! Whatever you do be sure to enjoy it with a glass of Rose Taittinger to really elevate the experience.
Let’s jump right into my favorite jumbo lump crab cake recipe.
Here’s what you’ll need:
Jumbo lump crab
Old bay seasoning
Check out the video tutorial here.
For crab cakes
- 8oz of jumbo lump crab
- ½ cup mayonnaise
- 2 tsp old bay seasoning
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 egg
- 1 sleeve of ritz crackers, crushed
- Panko breadcrumbs to top
- ⅓ cup mayonnaise
- 1 tbsp ketchup
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- ¼ tsp cayenne pepper
- Salt to taste
- Freshly chopped chives
For crab cakes
- Heat oven to 450 degrees
- In a bowl, combine, mayonnaise, old bay, dijon mustard, Worcestershire sauce, and egg
- Mix well until fully combined then add jumbo lump crab meat
- Gently fold the mixture with the crab meat ensuring not to break up the meat
- Next add crumbled ritz crackers and fold to combine
- Divide mixture into 3 large crab cakes and place on a baking tray
- Sprinkle with panko breadcrumbs on top and season with more old bay
- Spray the top of the crab cakes with cooking spray and bake at 450 for 12-15 minutes or until crab cakes are firm to the touch and golden on top
- While crab cakes cook make remoulade sauce
- In a bowl combine mayo, ketchup, dijon, lemon juice, Worcestershire sauce, cayenne pepper, salt and chives
- Mix well until combine and keep cool until crab cakes are finished
Serve warm with lots of sauce and enjoy!
Thank you Taittinger for sponsoring this post!