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Golden Garlic Butter Lump Crab Cakes

Golden Garlic Butter Lump Crab Cakes

These golden garlic butter lump crab cakes are crisp on the outside, tender inside, and packed with sweet lump crab. Finished with warm garlic lemon butter, they make an elegant appetizer or main course ready in under an hour.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 20 minutes
Total Time 43 minutes
Servings: 6 crab cakes
Course: Appetizer, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lump crab meat, drained and checked for shells
  • 1/3 cup panko breadcrumbs
  • 3 tbsp mayonnaise
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1 tsp lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp black pepper
  • Salt, only if needed
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 tbsp butter, for the garlic butter
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice, for the garlic butter
  • 1 tsp fresh parsley, chopped, for the garlic butter

Equipment

  • large mixing bowl
  • large skillet
  • Thin spatula
  • small saucepan

Method
 

  1. In a bowl, gently mix the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, lemon juice, parsley, and black pepper.
  2. Fold in the lump crab meat and panko breadcrumbs without breaking up the large crab pieces.
  3. Shape the mixture into 6 thick crab cakes. Refrigerate for 20 minutes so they hold together.
  4. 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. Melt the butter over low heat. Add the garlic and cook for 20 to 30 seconds. Remove from the heat and stir in the lemon juice and parsley.
  6. Spoon the warm garlic butter over the crab cakes and serve immediately with lemon wedges, if desired.

Notes

Fold the crab mixture gently so the large pieces of lump crab stay intact.
Do not skip the 20-minute chilling time because it helps the crab cakes hold together during cooking.
Use a thin spatula and turn the cakes carefully to keep them from breaking apart.
Check the crab meat thoroughly for small shell fragments before mixing.
For a baked version, cook at 400°F for 12 to 15 minutes, flipping halfway through.
Claw meat may be substituted, although lump crab provides a firmer, chunkier texture.
The shaped crab cakes can be refrigerated for up to 1 day before cooking or frozen uncooked for up to 1 month.