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Jumbo lump crab cakes

My easy to make jumbo lump crab cakes have a restaurant taste with sweet jumbo lump crab meat as the star of the show.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 crab cakes
Author natasha

Ingredients

For crab cakes

  • 8 oz 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

For Remoulade

  • 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

Instructions

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

  • For Remoulade
  • 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!