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jumbo lump crab cakes

Jumbo Lump Crab Cakes

5 from 2 reviews

  • Author: Sharilyn
  • Total Time: 20 minutes


Jumbo Lump Crab Cakes filled with garlic butter, lemon, and a variety of other seasonings-these can be made jumbo or smaller for an appetizer!



1 package lump crabmeat (8oz)

1/4 cup panko breadcrumbs

2 tablespoons mayonnaise

1 tablespoon lemon juice

1/2 teaspoon onion powder

2-3 garlic cloves, minced

2 tablespoons butter

1 egg

2 teaspoons cilantro, chopped

2 tablespoons chives, sliced

1/2 teaspoon chili powder

2 bay leaves


  1. Chop and prepare all ingredients. Lightly rinse crabmeat and pat dry; set aside. In a pan, melt butter, add bay leaves and cook for 1 minute on low heat, do not let the butter burn. Add minced garlic to butter; cook until just fragrant, let cool slightly.
  2. In a bowl, combine all other ingredients. Once butter has cooled, remove bay leaves and add butter to bowl. Mix thoroughly. Form crabcakes into two or four cakes using your hands.
  3. Using the same buttered pan, add crabcakes and flatten gently with a spatula. Cook for 2-3 minutes before flipping. Allow crabcakes to cook for 2-3 additional minutes on the opposite side.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Pan-Fried
  • Cuisine: American


  • Serving Size: 1 crab cake
  • Calories: 157
  • Sugar: 0.7 g
  • Sodium: 171.1 mg
  • Fat: 12.7 g
  • Carbohydrates: 6.5 g
  • Protein: 4.5 g
  • Cholesterol: 69.7 mg

Keywords: jumbo lump crab cake