Go Back
+ servings
This lump crab cake recipe is easy to make, uses barely any filler, is PACKED with lump crab meat, and SO delicious! We kept to tradition with a little bit of old bay seasoning, but also added in plenty of lemon juice, zippy dijon mustard, and hot sauce for a little kick.  
Print

Lump Crab Cake Recipe

This lump crab cake recipe is easy to make, uses barely any filler, is PACKED with lump crab meat, and SO delicious! We kept to tradition with a little bit of old bay seasoning, but also added in plenty of lemon juice, zippy dijon mustard, and hot sauce for a little kick. 
Course Appetizer
Cuisine American
Keyword crab cakes, lump crab cakes, easy crab cakes, best crab cakes
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 25 minutes
Total Time 45 minutes
Servings 6 crab cakes
Calories 147kcal
Author Nicole
Cost $30

Equipment

  • Mixing bowls
  • Cast iron skillet

Ingredients

  • 3 tbsp. light mayo
  • 1 tbsp. dijon mustard
  • 1 large egg
  • 2 tsp lemon juice
  • 2 tsp hot sauce (I like Frank's)
  • 1/4 tsp salt
  • 1 1/2 tsp old bay seasoning
  • 1/2 tsp baking soda
  • 1/4 cup diced red bell pepper
  • 1 green onion, sliced thinly
  • 1 lb lump or jumbo lump crab meat
  • 2 tbsp panko bread crumbs
  • 1/4 cup plain bread crumbs
  • 1/4 cup olive oil for frying

Lemon Dijon Mayo

  • 1/4 cup light mayo
  • 2 tsp lemon juice
  • 2 tsp dijon mustard
  • pinch of salt and pepper

Instructions

  • Add mayo, dijon, egg, lemon juice, hot sauce, salt, Old Bay, and baking soda to a large bowl. Whisk to combine. Toss in red pepepr and onion. Use a spatula to combine.
  • Gently add in crab meat, panko, and plain bread crumbs. Use a spatula to GENTLY combine the crab with the sauce, vegetables and breadcrumbs. You want to keep the crab as in tact as possible.
  • Form into six crab cakes and place on baking sheet. Place in the fridge and chill for 25 minutes.
  • Once the crab cakes have chilled, heat a large non-stick skillet to a medium heat. Add olive oil. Fry crab cakes until golden brown and hot throughout, about 3-4 minutes per side. Serve right away with dijon mayo.

Lemon Dijon Mayo

  • Add mayo, lemon juice, and dijon to a small bowl. Season to taste with salt and pepper.

Nutrition

Serving: 1crab cake | Calories: 147kcal | Carbohydrates: 7g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 1103mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 1mg