Golden Garlic Butter Lump Crab Cakes

These crab cakes strike the perfect balance: crisp and golden on the outside, tender and full of sweet lump crab on the inside. A warm garlic lemon butter spooned over the top ties everything together, making this feel like a special-occasion dinner even though it’s simple enough for any night of the week.

Why You’ll Love This Recipe

• All about the crab. Just enough binder to hold everything together without masking that sweet lump crab flavor.
• Crisp exterior, tender center. A quick pan-sear gives these a golden crust while keeping the inside soft and rich.
• That garlic butter finish. Warm garlic lemon butter spooned over the top takes these from great to unforgettable.
• Ready in under an hour, including chill time, and most of that is hands-off.

Ingredients

For the Crab Cakes

• 1 lb lump crab meat, drained and checked for shells
• ⅓ cup panko breadcrumbs
• 3 tbsp mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• 1 tsp lemon juice
• 1 tbsp chopped parsley
• ¼ tsp black pepper
• Salt, only if needed
• 1 tbsp olive oil
• 1 tbsp butter

For the Garlic Butter

• 3 tbsp butter
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp chopped parsley

How to Make Golden Garlic Butter Lump Crab Cakes

1. Make the binder. In a bowl, gently mix the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, lemon juice, parsley, and black pepper.

2. Add the crab. Fold in the lump crab meat and panko breadcrumbs without breaking up the large crab pieces.

3. Shape the crab cakes. Shape the mixture into 6 thick crab cakes. Refrigerate for 20 minutes so they hold together.

4. Cook until golden. Heat the olive oil and butter in a skillet over medium heat. Cook the crab cakes for 3 to 4 minutes per side, turning carefully, until deeply golden and heated through.

5. Make the garlic butter. Melt the butter over low heat. Add the garlic and cook for 20 to 30 seconds. Remove from heat and stir in the lemon juice and parsley.

6. Spoon and serve. Spoon the warm garlic butter over the crab cakes and serve immediately with lemon wedges, if desired.

Tips for the Best Crab Cakes

• Fold gently. Mixing too vigorously breaks up the lump crab and leads to a denser, less impressive texture.
• Don’t skip the chill time. Refrigerating the shaped cakes for 20 minutes helps them hold together in the skillet instead of falling apart.
• Turn them carefully. A thin spatula and a gentle hand keep the cakes intact when flipping.
• Check for shells thoroughly. Even pre-picked lump crab can hide small shell fragments, so a quick check before mixing is worth the extra minute.

What to Serve with Crab Cakes

A simple side salad, roasted asparagus, or garlic butter rice all pair nicely without competing with the crab flavor. Lemon wedges on the side add a bright finishing touch.

Frequently Asked Questions