Baked Lump Crab Cakes (Jerry’s Place Copycat)
These copycat baked lump crab cakes from Jerry’s Place are packed with tender crab meat and just the right amount of seasoning for that classic, restaurant-style flavor. They’re easy to make at home and perfect for when you want something a little special without going out.
If you’ve ever had crab cakes from Jerry’s Place, you know just how good they are and why they’ve built such a loyal following over the years.
Known for their famous crab cakes and over-the-top beer battered crab bombs loaded with jumbo lump crab and no filler, this Maryland favorite has made a name for doing things simply but really well.
And this homemade version of their baked lump crab cakes brings that same focus on big pieces of crab and just enough binding to hold everything together.
Every bite is rich and flavorful, cooking up golden on the outside while staying tender and flaky inside.
Serve them with your favorite sides or a simple sauce and you’ve got a meal that feels like a treat without the extra effort.
Ingredients
To make this you’ll need:
- Lump crab meat– 2 pounds of lump crab meat. You can find this fresh in the refrigerated cases near the seafood counter or canned near the canned tuna. Drain it.
- Seasonings– Old Bay seasoning, smoked paprika, salt, black pepper
- Mayonnaise– Real full fat mayonnaise and not mayonnaise style dressing.
- Butter– 1 whole cup or 2 sticks
- Vinegar– Distilled or apple cider vinegar
How to Make
Making these copycat Jerry’s Place baked lump crab meat is very easy.
Just add the crab meat to a large mixing bowl and season with the Old Bay.
Gently stir the seasoning in until evenly combined, being careful not to break up the crab meat.
Cover the bowl and chill in the refrigerator for 4-6 hours.
In a separate bowl, whisk together the mayonnaise, paprika, salt, and pepper until the mixture’s evenly combined.
Fold the sauce into the seasoned meat mixture gently until everything is evenly combined.
Set it aside.
Next, melt the butter and whisk the vinegar into it.
Pour into a 9×13″ baking dish and spread it out to coat the bottom of the dish.
Form the crab mixture into compressed even patties using your clean hands.
Transfer them to the prepared dish and spoon some of the butter mixture overtop of the cakes.
Bake at 350° for 15-17 minutes, just until the pan’s sizzling.
Serve the crab cakes warm and enjoy!
Storing Leftovers
Store any leftover crab cakes in an airtight container in the fridge for up to 2 days.
Reheat any leftovers in a hot oven until warmed through.
Tips and Tricks
- Stir the crab meat very gently to keep the pieces of meat in tact.
- Don’t skip the refrigeration time. The crab needs this time to absorb the flavors.
- Make sure you are using real, full fat mayonnaise. Do not, under any circumstances, use low fat mayonnaise, Miracle Whip or mayonnaise style dressing. It will loose its signature richness.
Other Seafood Recipes
These copycat Jerry’s Place baked lump crab cakes are the ultimate indulgent main course for any seafood lover.
Make them and enjoy!
Looking for other seafood recipes?
Try these:
- Seafood Pasta Salad
- Shrimp Alfredo Pizza
- One Pot Jambalaya Pasta
- Seafood Pot Pie
- Crispy Crab Cake Bites
- Shrimp & Rice Casserole
- Crab Rangoon Pizza
- Low Country Boil Foil Packets
- New Orleans Barbecue Shrimp
If you’ve tried these BAKED LUMP CRAB CAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Baked Lump Crab Cakes (Jerry’s Place Copycat)
Ingredients
- 2 lbs lump crab meat drained
- 1 tbsp Old Bay seasoning
- 1/2 cup mayonnaise
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 sticks butter 16 tbsp total, or 1 cup
- 2 tsp vinegar
Instructions
- Add the crab meat to a large mixing bowl. Season with the Old Bay, then stir until evenly combined. Cover the bowl and chill in the refrigerator for 4-6 hours.2 lbs lump crab meat, 1 tbsp Old Bay seasoning
- In a separate bowl add the mayonnaise, paprika, salt, and pepper. Whisk together until the mixture's evenly combined.1/2 cup mayonnaise, 1/4 tsp smoked paprika, 1/4 tsp salt, 1/4 tsp black pepper
- Add all of the sauce to the seasoned meat mixture, then gently stir together until evenly combined. Set aside.
- Melt the butter, add the vinegar to it, then whisk together to evenly combine. Pour into a 9x13" baking dish, and spread out to coat the bottom of the dish.2 sticks butter, 2 tsp vinegar
- Using clean hands form the crab mixture into compressed even cakes then transfer them to the prepared dish. Spoon some of the butter mixture overtop of the cakes.
- Bake at 350° for 15-17 minutes, just until the pan's sizzling.
- Serve the crab cakes warm, and enjoy!
Notes
- Stir the crab meat very gently to keep the pieces of meat in tact.
- Don't skip the refrigeration time. The crab needs this time to absorb the flavors.
- Make sure you are using real, full fat mayonnaise. Do not, under any circumstances, use low fat mayonnaise, Miracle Whip or mayonnaise style dressing. It will loose its signature richness.
Nutrition
