Lump Crab Cake from Seasons 52 features tender, sweet lump crab meat blended with fresh herbs and spices, lightly breaded and pan-seared to a golden brown, served with a zesty remoulade sauce that enhances its delicate, flaky texture and vibrant flavors.
Equipments
- Mixing bowl
- Whisk
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
- Spatula
- Baking sheet
- Parchment paper
- Frying pan or skillet
- Tongs
- Plate (for serving)
- Small bowl (for remoulade)
- Spoon (for remoulade)
Ingredients
- 8 oz (225g) lump crab meat
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely diced celery
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
- 1/2 cup panko breadcrumbs (plus extra for breading)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- For Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, chopped
- 1 tablespoon minced pickles
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- 1 tablespoon finely chopped parsley
- Salt, to taste
- Black pepper, to taste
Use high-quality lump crab meat to ensure the Lump Crab Cake has a tender and sweet flavor, avoiding fillers or flakes. Fresh herbs like parsley and chives add brightness, while Old Bay seasoning provides the signature seafood spice. Panko breadcrumbs help create a light, crispy crust when pan-seared, complementing the delicate texture of the crab. The remoulade sauce combines tangy Dijon mustard, capers, pickles, and paprika to enhance the overall taste with zesty and creamy notes. Your homemade Lump Crab Cake from Seasons 52 will replicate the copycat menu's signature golden crust and vibrant flavors when these ingredients are carefully balanced.
Instructions
- Preheat oven to 400°F (200°C); line baking sheet with parchment paper.
- In a mixing bowl, gently pick over lump crab meat to remove shells.
- In another bowl, whisk together mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay, salt, and pepper.
- Stir in celery, parsley, and chives.
- Gently fold crab meat and 1/2 cup panko breadcrumbs into mixture; avoid breaking up the lumps.
- Shape mixture into 4 crab cakes; place on prepared baking sheet.
- Coat each crab cake lightly with extra panko.
- Refrigerate crab cakes 20–30 minutes to firm up.
- Heat butter and olive oil in a frying pan over medium heat.
- Fry crab cakes 3–4 minutes per side or until golden brown.
- Transfer crab cakes to baking sheet; finish in oven for 5–7 minutes.
- For remoulade: Combine mayonnaise, Dijon, capers, pickles, lemon juice, hot sauce, paprika, parsley, salt, and pepper in a small bowl; mix well.
- Plate crab cakes and serve with remoulade sauce.
Substitution
Lump Crab Cake from Seasons 52 copycat menu showcases tender lump crab meat combined with fresh herbs, lightly breaded, and pan-seared to perfection, offering a crispy exterior and delicate interior. If fresh lump crab meat is unavailable, canned crab meat can be used, but be sure to drain it well to avoid excess moisture. Panko breadcrumbs provide the ideal light, crispy texture, yet crushed saltine crackers or regular breadcrumbs can serve as substitutes. You can adjust the seasoning by adding a pinch of cayenne or smoked paprika to personalize the flavor profile. When making the remoulade sauce, substituting Greek yogurt for mayonnaise is possible for a lighter, tangier finish without sacrificing creaminess.
Tips
When handling lump crab meat, ensure you pick out all shell fragments thoroughly to avoid an unpleasant crunch. Gently folding the crab into the mixture helps maintain the delicate texture, preventing the lump meat from breaking apart. Chilling the crab cakes before cooking solidifies their shape and reduces the risk of them falling apart during frying. Use a combination of butter and olive oil in the pan for a perfect golden crust that enhances flavor without burning.
Nutritions
Lump Crab Cakes from Seasons 52 provide a rich source of high-quality protein from tender lump crab meat, supporting muscle health and satiety. The crab meat supplies essential omega-3 fatty acids, which are beneficial for cardiovascular and brain health. Combined with olive oil and unsalted butter used in cooking, the dish contains healthy fats that enhance nutrient absorption and flavor. Your meal is complemented by the remoulade sauce, adding flavor without excessive calories, making this dish both nutritious and satisfying.
Storage
Store leftover lump crab cakes in an airtight container in the refrigerator for up to 2 days to maintain freshness and prevent moisture loss. To reheat, place crab cakes on a baking sheet and warm in a preheated oven at 350degF for 10-15 minutes, ensuring they retain their golden crust and flaky texture. Keep the remoulade sauce separately in a sealed container, refrigerated for up to 3 days, to preserve its zesty flavors for your next serving.
Variation or Alternatives
Substitute lump crab meat with cooked lobster chunks or shrimp for a seafood variation that still captures a delicate texture. Swap panko breadcrumbs for crushed Ritz crackers or gluten-free breadcrumbs to adjust for dietary preferences. Instead of pan-searing, try baking all crab cakes at 375degF (190degC) for 12-15 minutes for a less oily outcome. You can tweak Your remoulade sauce by adding smoked paprika or horseradish to give a smoky or sharper flavor profile.
Allergies
The Lump Crab Cake from Seasons 52 contains shellfish, which is a common allergen that could trigger severe reactions in sensitive individuals. It also includes eggs and mayonnaise, both of which may cause issues for people with egg allergies or sensitivities. Be sure to inform your server if you have any food allergies before enjoying this dish to avoid potential allergic reactions.
Why this recipe?
Lump Crab Cake from Seasons 52 restaurant is celebrated for its premium, handpicked lump crab meat, ensuring a rich and authentic seafood flavor. The cake's delicate balance of spices and minimal fillers highlights the natural sweetness of the crab, appealing to seafood enthusiasts. Its perfectly crispy exterior contrasted with a tender, juicy center offers an irresistible texture experience. Your attempt to make a copycat version can replicate this gourmet quality, allowing you to enjoy a restaurant favorite in your own kitchen.