Jumbo Lump Crab Meat
Discover delicious recipes with Jumbo Lump Crab Meat! Learn easy ways to cook this premium seafood for flavorful, satisfying meals your family will love.
Ingredients
Essential Ingredients
- Jumbo Lump Crab Meat of course! – About 1 lb (fresh or pasteurized)
- Butter – For richness flavor, and a golden, crispy finish. You’ll need about 2 tablespoons.
- Garlic – Fresh garlic or garlic powder adds an aromatic touch; 2 cloves finely minced will do.
- Breadcrumbs – Panko breadcrumbs are perfect for crab cakes providing a crispy coating without being too heavy. You’ll need about ½ cup.
- Eggs – To bind the ingredients together 1 egg is usually sufficient.
- Mayonnaise – A creamy addition that keeps the crab moist and adds a slight tang about ¼ cup.
- Dijon Mustard – This adds a touch of sharpness and depth to the mix; 1 tablespoon should be perfect.
- Old Bay Seasoning – A classic in crab dishes it’s a perfect blend of spices that complements the natural sweetness of the crab. You’ll need 1 tablespoon.
- Lemon – Fresh lemon juice and zest brighten up the crab and add a refreshing note. You’ll want about 1 tablespoon of juice and the zest of half a lemon.
- Fresh Herbs – A handful of parsley and chives adds freshness and color making your dish feel vibrant.
- Salt & Pepper – To taste for balancing out the flavors.
Optional Ingredients (For Extra Flavor and Texture)
- Parmesan Cheese – A little grated Parmesan goes a long way adding a salty, umami punch (about ¼ cup).
- Tabasco Sauce – For a slight kick if you like a bit of heat, 3-4 dashes should do the trick.
- Crispy Bacon Bits – For added crunch and smokiness sprinkle some on top of your finished dish or fold it into your crab mixture.
Instructions
Step 1: Prepare Your Crab Meat
- Gently drain your jumbo lump crab meat and use a paper towel to absorb any excess moisture. The less water, the better the texture!
- Pick through the crab meat carefully to remove any bits of shell or cartilage. You want smooth, clean meat for a perfect dish.
Step 2: Make the Binding Mixture
- In a mixing bowl, combine mayonnaise, egg, Dijon mustard, and Old Bay seasoning.
- Add in the breadcrumbs, mixing until everything is well incorporated. This will create a rich, creamy texture to help bind your crab meat.
- If you’re making crab cakes, now is the time to add Parmesan cheese or any other optional ingredients like crispy bacon bits for extra flavor.
Step 3: Fold in the Crab Meat
- Gently fold the jumbo lump crab meat into the mixture. Be careful not to break apart the large, delicate pieces of crab.
- Use a spatula to gently combine everything—don’t overwork it! This will keep your crab cakes or other dishes nice and tender.
Step 4: Shape the Crab Cakes (If Making Crab Cakes)
- If you're making crab cakes, shape your mixture into round patties. Aim for about 1½-inch thick cakes—this helps them cook evenly.
- Lightly coat each cake with Panko breadcrumbs for an extra crispy exterior. Set aside.
Step 5: Cook Your Crab Meat
- For crab cakes:
- Heat a generous amount of butter in a non-stick skillet over medium heat. Once melted and bubbling, carefully place the crab cakes into the skillet.
- Cook for approximately 3-4 minutes per side, or until golden brown and crispy.
- For sautéed crab:
- Heat butter in a skillet, add minced garlic and sauté for a minute until fragrant. Then, add the crab meat and sauté for just 2-3 minutes, stirring gently to keep the pieces intact.
- Season with a dash of lemon juice and sprinkle with fresh parsley for added color and flavor.
Step 6: Serve and Enjoy
- Once your crab cakes are golden brown or your sautéed crab is cooked through, it’s time to serve!
- Pair with a simple crab salad, fresh bread, or over a bed of pasta. The options are endless!
Notes
Nutrition Information (Per Serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 350mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 18g
- Vitamin A: 8%
- Vitamin C: 15%
- Calcium: 4%
- Iron: 10%