It’s feeling like summer around here, which means al fresco dining is on the rise and these Jumbo Lump Crab Cakes with White Wine Meyer Lemon Sauce are on the menu.
I’m such a seafood lover and crab cakes are one of my absolute favorites. That being said, I have some pretty strict criteria when it comes to these delicious patties and this recipe checks all the boxes. Proper crab cakes must:
- be loaded with hunks of succulent lump (not shredded) crab
- have a high lump crab-to-breading ratio (you should taste crab, not filler)
- use little mayo as a binder (some is ok, but making them creamy is unacceptable)
- be sautéed, broiled or baked, not deep fried (way too greasy and kills the crab flavor)
- go down as a recipe you’ll want on repeat
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How to make Jumbo Lump Crab Cakes
Now, if you’ve been looking for crab cakes flavored with something other than Old Bay Seasoning, this recipe has you covered. The crab is enhanced with green onion, roasted peppers, Dijon and Creole mustard, Meyer lemon, and fresh herbs, which I forgot to put in the photo. Please don’t judge, I’m human.
If you’re not already familiar, you may be wondering what a Meyer lemon is. No worries. Meyer lemons are native to China, and are a cross between a regular lemon and either a mandarin or common orange.
They resemble true lemons, but are a tad rounder and have an orange-colored rind. They’re sweeter in taste and less acidic with a bright orange pulp and have less seeds than typical lemons. Nonetheless, you can easily substitute regular lemons if Meyers aren’t available.
A couple of eggs, a bit of mayo and the mustard act as the binder along with whole wheat panko (light and airy Japanese-style breadcrumbs). You can substitute regular or homemade breadcrumbs for the panko and even use crushed crackers, potato chips, or some blend of all the above!
When forming these little cakes, I kept them on the small side more for happy hour nibbling, but you can certainly make them larger to have on a sandwich.
TOP TIP when making crab cakes is to let them chill for at least 2 hours before cooking, and better yet, overnight. They need to firm up or else they will fall apart in your pan and you’ll no longer have a happy crabby patty (sorry, had to say it sooner or later?).
It takes just about 3 minutes per side to have beautifully golden, crispy yet tender crab cakes that will disappear before your eyes. Serving them with this 4-ingredient heavenly sauce puts them over the top.
What to Serve with Jumbo Lump Crab Cakes
Here are some delicious ideas to go along with your super scrump crab cakes. You can’t go wrong with any of these:
- Asian Red Cabbage Slaw
- Baby Potato & Green Bean Salad
- Grilled Corn w/ Manchego & Lime
- Garlic Parmesan Asparagus (by my friend MinShien at Joyous Apron)
- Air Fryer Roasted Potatoes (by my friend Leanne at Crumb Top Baking)
How to Freeze Crab Cakes
The fact these are freezer friendly either cooked or uncooked is an added bonus! To freeze uncooked and already cooked crab cakes, just place them on a parchment-lined baking sheet and freeze until firm, about 2 hours. Wrap each cake in plastic wrap and pop into a freezer bag. Uncooked crab cakes will last for up to 3 months. Defrost the crab cakes in the refrigerator overnight before cooking. Cooked crab cakes will last about 4 months.
More Fish & Seafood Recipes to Try!
- Prosciutto Wrapped Marsala Glazed Shrimp
- Grilled Halibut Broccolini & Zucchini Packets
- Seared Scallops w/ Roasted Beet Puree
- Sheet Pan Roasted Salmon & Broccoli
- Seared Scallop Lettuce Wraps w/ Cashew Butter Sauce
- Sautéed Caramelized Salmon
- Fish Tacos Al Pastor w/ Pineapple Salsa
- Marinated Ahi Tuna Tacos
- Cod Fennel & Asparagus Packets
Essential Tools Used
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Jumbo Lump Crab Cakes with White Wine Meyer Lemon Sauce
- 2 large eggs, slightly beaten
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain or creole mustard
- 1 Meyer lemon, zest and juice
- ¼ cup green onions, thinly sliced
- 1 4- ounce jar roasted red peppers, drained, chopped
- 1 tablespoon fresh dill, minced, plus extra for garnish
- 1 tablespoon fresh tarragon, minced, plus extra for garnish
- 1 tablespoon fresh thyme, minced, plus extra for garnish
- 1 pound jumbo lump crabmeat, go through and remove any cartilage
- 1 cup whole wheat panko (Japanese breadcrumbs)
- Kosher salt and black ground pepper
- 4 tablespoons olive oil, divided
- Freshly chopped chives and Meyer lemon wedges, for garnish
- 1 ½ cups Chardonnay or other dry white wine
- ¼ cup chopped shallots
- ¾ cup whipping cream
- 1 Meyer lemon , zest and juice
- Freshly chopped chives
- Line a large, rimmed baking sheet with parchment paper.
- Whisk first 5 ingredients together in a large bowl.
- Stir in green onion, roasted peppers, dill, tarragon and thyme. Season mixture with salt and pepper.
- Gently mix in crabmeat and panko, breaking up large pieces of crabmeat slightly. Let stand 10 minutes.
- Form crab mixture into sixteen 2-inch-diameter patties, using about ¼ cup for each.
- Cover patties with parchment paper and chill at least 2 hours and up to 1 day.
- Heat 2 tablespoons oil in a heavy large skillet over medium-high heat.
- Working in batches, cook the crab cakes until golden brown, about 3 minutes on each side. Add more olive oil as needed.
- Transfer crab cakes to paper-towel-lined plate to drain excess oil.
- Serve crab cakes with warm sauce and garnish with herb sprigs and chives. Enjoy!
- While the crab cakes are chilling, you can make the sauce. Boil wine and shallots in heavy medium saucepan until mixture is reduced to ¾ cup, about 10 minutes.
- Add cream, reduce heat to medium and simmer until reduced to sauce consistency, about 20 minutes.
- Stir in Meyer lemon zest and juice. Season to taste with salt and pepper. Makes about 1 cup.
- (Sauce can also be made 1 day ahead. Press plastic wrap on the surface to prevent a skin from forming. Cover and chill. Rewarm over medium-low heat before serving.)
*Recipe adapted from Bon Appétit, December 2006.