Appetizer Recipes

Lump Crab Cakes

Golden, crispy, and packed with sweet lump crab meat, these crab cakes are a coastal classic with a gourmet twist. Bound together with a zesty Imperial Sauce—featuring mayo, Old Bay, Worcestershire, and a splash of lemon—each bite delivers rich flavor and tender texture. A touch of onion and fresh parsley adds brightness, while seasoned breadcrumbs give them that perfect crunch.

Sautéed to golden perfection and finished in the oven, they’re ideal for a holiday appetizer or a light, elegant entrée. Serve with lemon wedges and a dollop of aioli or tartar sauce for a restaurant-worthy dish.

Lump Crab Cakes
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Appetizer

Lump Crab Cakes

Serves: 4

Ingredients

Imperial Sauce (Binder)

4 ounces - Mayonnaise
1 each – Egg, large
1 tsp - sugar
1 tsp – Old Bay Seasoning
1 tsp – Worcestershire Sauce
1 tsp – Fresh Lemon Juice

Crab Cakes

1 pound – Crab Meat, lump
1 Tbsp – White Onion, minced
1 Tbsp – Italian Parsley, finely chopped
2 ounces – Seasoned Breadcrumbs

Directions

Imperial Sauce

  1. Add the mayonnaise, Old Bay, parsley, sugar, large egg, Worcestershire sauce, and lemon juice to a medium bowl. Whisk to combine.

Crab cakes

  1. Add the crab meat, onions, imperial sauce, and breadcrumbs to a large bowl.
  2. Gently mix the ingredients together, being careful not to break up the crab meat.
  3. Shape the mixture into portions (feel free to make them as big or small as you like).
  4. Dust the crab cakes with a light coating of breadcrumbs.
  5. Refrigerate the mixture for 30 minutes to allow the breadcrumbs time to absorb the liquids.
  6. Add the crab cakes to a hot pan with a bit of cooking oil to sauté them.
  7. Gently turn them over and sauté the other side.
  8. Place the finished crab cakes on a baking sheet and bake at 350°F for 10-15 minutes, or until the internal temperature reaches at least 165°F.