# Jumbo Lump Crab Cakes

Updated: 2026-10-25

By Chef Pierre. Jumbo Lump Crab Cakes is a home recipe from Fountain View Fish Market in Houston, family run since 1972. It serves 4. Barely bound jumbo lump crab cakes, pan-fried until the edges are brown and the centers are hot.

Serves 4 · 35 minutes · Updated 2026-10-25


## Why this recipe works

Jumbo lump is the grade that stays in visible pieces. Too much binder turns it into a bready patty, so this cake uses just enough mayonnaise and egg to hold, then a chill so it does not fall apart in the pan.

## Substitutions

Baby lump crab meat costs less and works when you do not mind smaller flakes. Do not use imitation crab.

## Ingredients

- 1 pound jumbo lump crab meat, picked over
- 3 tablespoons mayonnaise
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons minced celery
- 1 tablespoon chopped parsley
- 1/4 teaspoon kosher salt
- 1/4 cup panko breadcrumbs
- 2 tablespoons neutral oil
- Lemon wedges

## Steps

1. Fold the crab gently with the mayonnaise, egg yolk, mustard, lemon juice, celery, parsley, salt, and panko. You should still see large lumps.
2. Shape 4 cakes, set them on a plate, and chill 20 minutes.
3. Heat the oil in a skillet over medium. Fry until both sides are brown and the center is hot, about 4 minutes per side. The crab is already cooked. You are heating it through, not cooking it from raw.
4. Serve with lemon.

## Get it at the fresh counter

**Jumbo lump crab meat.** Get it at the fresh counter. Jumbo lump and baby lump crab meat are sold in 1 lb containers from the case.

Jumbo lump crab meat is $57.95 for a 1 lb container. Baby lump crab meat is $37.95 for 1 lb.

HTML page: https://www.fountainviewfishmarket.com/recipes/jumbo-lump-crab-cakes