Jumbo Lump Crab Cakes from The Capital Grille feature sweet, tender jumbo lump crab meat blended with subtle seasonings, lightly breaded and pan-seared to a golden crisp, served with a zesty remoulade sauce for a savory and elegant seafood experience.
Equipments
- Mixing bowl
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper
- Frying pan or skillet
- Spatula (for turning)
- Plate (for dredging/breading)
- Slotted spoon or fish spatula
- Paper towels (for draining)
- Small bowl (for remoulade sauce)
- Spoon (for mixing sauce)
- Serving plate
Ingredients
- 1 lb (450g) jumbo lump crab meat
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 2 teaspoons parsley, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs (divided, for mixture and breading)
- 2 tablespoons unsalted butter (for pan searing)
- 2 tablespoons vegetable oil (for pan searing)
- For Remoulade Sauce:
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce
- 1 tablespoon capers, chopped
- 1 tablespoon parsley, finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Using fresh jumbo lump crab meat is essential for the best texture and flavor in your crab cakes. Ensure the panko breadcrumbs are divided properly, with some mixed into the crab mixture and the rest reserved for coating to achieve a perfect golden crust. The combination of Dijon mustard, Worcestershire sauce, and Old Bay seasoning provides a subtle yet distinctive seasoning that enhances the natural sweetness of the crab. When pan-searing, use a mix of unsalted butter and vegetable oil to prevent burning and create a crispy exterior. Your homemade Jumbo Lump Crab Cakes from The Capital Grille copycat menu will capture the same savory and elegant seafood experience as the original dish.
Instructions
- Preheat oven to 200°F (for keeping crab cakes warm, optional).
- Check crab meat for shells; set aside.
- In a mixing bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper.
- Add crab meat and 1/4 cup panko breadcrumbs to the mixture; gently fold with a rubber spatula.
- Form mixture into 6–8 crab cakes.
- Place remaining panko breadcrumbs in a plate; coat each crab cake in panko on both sides.
- Place breaded crab cakes on a parchment-lined baking sheet; refrigerate 30 minutes to firm up.
- In a frying pan, heat butter and vegetable oil over medium-high heat.
- Pan-sear crab cakes 3–4 minutes per side until golden brown and crisp.
- Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil.
- (Optional) Keep crab cakes warm in oven on a baking sheet.
- In a small bowl, mix all remoulade sauce ingredients with a spoon until well combined.
- Serve crab cakes warm with remoulade sauce on a serving plate.
Substitution
Jumbo Lump Crab Cakes from The Capital Grille copycat menu deliver the same sweet, tender crab flavor with a crispy exterior that defines the restaurant's signature dish. If jumbo lump crab meat is unavailable, you can substitute with backfin crab meat or claw meat, though the texture and flavor may be slightly different. Panko breadcrumbs ensure a light, crispy crust; regular breadcrumbs can be used but may result in a denser cake. When pan-searing, maintaining medium heat and using a mix of butter and oil helps achieve an even golden crust without burning. Your remoulade sauce can be customized by adjusting the hot sauce level or substituting capers with chopped pickles for a tangy twist.
Tips
Ensure you carefully check the jumbo lump crab meat for any leftover shells to avoid an unpleasant crunch in your crab cakes. When folding the crab mixture, gently incorporate the crab and breadcrumbs to maintain the delicate texture of the meat. Chilling the crab cakes for at least 30 minutes before pan-searing helps them hold their shape and achieve a perfect golden crust. Your crispy crab cakes will benefit from draining excess oil on paper towels, which keeps them crisp and prevents sogginess.
Nutritions
Jumbo Lump Crab Cakes from The Capital Grille provide a rich source of lean protein from 1 lb of jumbo lump crab meat, essential for muscle repair and immune function. The recipe includes healthy fats from mayonnaise and unsalted butter, while the Dijon mustard and fresh lemon juice contribute antioxidants and vitamin C. Each crab cake is lightly breaded with panko breadcrumbs, adding complex carbohydrates and fiber. Your serving with remoulade sauce enhances flavor while supplying additional beneficial herbs and spices, contributing to a balanced, savory seafood dish.
Storage
Store leftover jumbo lump crab cakes in an airtight container in the refrigerator for up to 2 days to maintain freshness and prevent bacterial growth. When reheating, use a skillet over medium heat to preserve their crispy texture, avoiding the microwave which can make them soggy. Your remoulade sauce should be kept separately in a sealed container in the fridge and consumed within 3 days.
Variation or Alternatives
Substitute lump crab meat with claw crab meat or a mix of crab and cooked shrimp for a different texture and flavor. Use panko mixed with finely crushed seasoned crackers or cornmeal to add extra crunch to your crab cakes. Instead of pan-searing, bake the crab cakes in a preheated oven at 400degF for 12-15 minutes, turning halfway for an evenly crisp finish. Customize your remoulade sauce by adding chopped pickles or swapping hot sauce for cayenne pepper according to your preferred heat level.
Allergies
Jumbo Lump Crab Cakes from The Capital Grille contain shellfish, eggs, and mustard, which are common allergens that may trigger reactions in sensitive individuals. The mixture also includes Worcestershire sauce and mayonnaise, which often contain additional allergens like anchovies and eggs. Your safety is paramount, so it's important to check ingredient labels and communicate your allergies before enjoying this dish.
Why this recipe?
The Jumbo Lump Crab Cakes from The Capital Grille are prized for their generous portions of sweet, tender crab meat sourced primarily from the Chesapeake Bay. Their delicate balance of seasonings and light crispy coating enhances the natural flavors without overwhelming them, making each bite exceptionally satisfying. The dish pairs perfectly with the restaurant's signature remoulade sauce, elevating the experience with a subtle tanginess that complements the crab. You will find recreating this dish at home rewarding, as it allows you to enjoy a gourmet seafood favorite while controlling ingredients for a fresh, authentic taste.