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Patti's Jumbo Lump Crab Cakes

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 8 servings
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2 pounds jumbo lump crabmeat

1/2 cup crumbled saltine crackers

2 tablespoons Dijon mustard 

2 tablespoons fresh parsley leaves, finely chopped 

1 tablespoon seafood seasoning, such as Old Bay

1 teaspoon Worcestershire sauce 

1/4 teaspoon black pepper 

1/4 teaspoon seasoned salt 

1 large egg 

1/2 cup all-purpose flour

1/2 cup grapeseed oil 


  1. Place the crabmeat in a large bowl and remove any visible shells or fins.
  2. Add the crackers, mustard, parsley, seafood seasoning, Worcestershire, pepper, seasoned salt and egg, and mix together. Shape the crab mixture into 8 patties and refrigerate for 1 hour.
  3. Lightly dust the crab cakes with flour on both sides.
  4. Heat the oil in a large nonstick skillet set over medium heat. Carefully place the crab cakes in the pan and fry until golden brown, 3 minutes. Flip the crab cakes over and fry on the other side until golden brown, 3 minutes. Place the crab cakes on a paper towel to absorb any excess oil, then serve.