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Ultimate Jumbo Lump Crab Cakes with Spicy Seafood Dipping Sauce

Ultimate Jumbo Lump Crab Cakes with Spicy Seafood Dipping Sauce....the name is pretty self explanatory.  These tasty treasures are packed with delectable crab flavor and have an incredible texture as very little fillers are added.  They are light and flaky and totally delish!  And they are easy to make.


Crab Cakes

  • 1 6 oz. can Jumbo Lump Crab Meat
  • 1 6 oz can Special Crab Meat
  • ½ medium red onion, finely minced
  • ½ red pepper, finely minced
  • ½ jalapeno, finely minced
  • 1 egg
  • 2 Tbsp mayonnaise
  • 1 tsp Worcestershire
  • ¼ tsp kosher salt
  • 1 ½ tsp Old Bay Seafood Seasoning
  • 1 tsp baking powder
  • ½ -⅓ cup Panko breadcrumbs

Spicy Seafood Dipping Sauce

  • ¼ cup mayo
  • 1-2 tsp Sriracha
  • ¼ tsp Old Bay Seafood Seasoning
  • ¼ tsp kosher salt
  • ½ tsp red wine vinegar


For the Crab Cakes

  • Sauté about ½ of a medium red onion, ½ of a red bell pepper and ½ of a jalapeno pepper in about 2 tsp of butter. Set aside and allow to cool.
  • Line a baking sheet with foil
  • Make crab cake mixture by combining egg, mayonnaise, Worcestershire, kosher salt, Old Bay, baking powder, and Panko. Measure ½ cup of the onion, red pepper, and jalapeno that you’ve cooled and add it to the mixture and thoroughly combine.
  • Open the Special Crab and pick through the meat to make sure there are no shells and place in a colander to drain.
  • Open the Jumbo Lump Crab and pick through to make sure there are no shells, taking care not to break up the lumps and add to the colander.
  • Add the crab meat and mix very gently with your hands until mixture just comes together. You should be able to form a loose patty at this point.
  • Using a 3-tablespoon scoop, measure out 6 patties. Form gently with your hands and place each on the foil lined baking sheet. The patties will be somewhat loose but will firm up a bit while resting in the fridge.
  • Refrigerate for 2-4 hours.
  • Heat 2 tbsp butter and 1 tbsp of olive oil in a 12 inch skillet over medium to medium-high heat until the butter begins to bubble.
  • Carefully place the crab cakes in the hot butter and oil, and do not disturb them. After 3-4 minutes check for brownness on the bottom of the crab cakes. If needed, cook another minute or two until browned and crispy.
  • Once the bottom side is brown, carefully flip the crab cakes and cook until the other side is browned, another 3-4 minutes. Add additional olive oil if needed.

For the Spicy Seafood Dipping Sauce

  • Combine all ingredients and whisk to combine. Make the dipping sauce after putting the crab cakes in the fridge to rest. Store in the fridge until time to eat. Letting the sauce sit for a while will give the flavors time to marry. If you don't like it too spicy add less Sriracha Enjoy!!


Note: Special Crab or Blue Crab Meat are the smaller pieces of meat from the body of the crab. Jumbo Lump Crab or Claw Meat is from the front claws. The flavor is the same, but the texture is different. I have found that using Jumbo Lump Crab only requires you to add additional fillers in order for the patties to form and hold their shape. Using the Special Crab meat as a “filler” you can use less breadcrumbs, eggs and mayonnaise, so the true flavor of the crab comes through!