...
Go Back
Four buttery jumbo lump crab cakes with lightly golden tops and parsley on a cream serving plate

Buttery Jumbo Lump Crab Cakes

Soft, buttery jumbo lump crab cakes with lightly golden tops and tender centers. These baked crab cakes are simple, rich, and packed with real crab flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 –6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb jumbo lump crab meat
  • 1 egg lightly beaten
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/2 tsp lemon juice
  • 1/4 cup crushed saltine crackers or breadcrumbs
  • 1 tbsp fresh parsley chopped, optional
  • Butter for topping optional

Method
 

  1. Preheat the oven to 425°F / 220°C and lightly grease a baking dish.
  2. In a bowl, combine the lightly beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning.
  3. Gently fold in the jumbo lump crab meat, taking care to keep the larger crab pieces intact.
  4. Fold in the crushed saltine crackers or breadcrumbs just until the mixture holds together. Add the chopped parsley if using.
  5. Shape the crab mixture into large round mounds and arrange them in the prepared baking dish.
  6. Top each mound with a small piece of butter if desired. Bake for 12–15 minutes, until heated through and lightly golden on top.
  7. Serve warm.

Notes

Mix the crab gently and only as much as necessary so those beautiful jumbo lumps stay intact.