Jumbo lump crab meat recipe takes me back to one unforgettable summer evening on the Chesapeake Bay. My uncle, a seasoned crabber, had just returned with a fresh catch, and as the sun dipped low over the water, we gathered around the outdoor table, cracking shells and savoring the pure, buttery sweetness of crab so fresh it barely needed seasoning. Later that night, my aunt turned the largest, most delicate pieces into a dish I still dream about: golden crab cakes so packed with flavor they barely held together—just how they should be.