Golden Crab Cakes with Tangy Sauce (Printable)

Succulent crab patties with herbs and breadcrumbs, pan-fried until golden and served with zesty sauce

# What You Need:

→ Crab Cakes

01 - 1 lb lump crab meat, picked over for shells
02 - 1 large egg
03 - ½ cup mayonnaise
04 - 1½ tsp Dijon mustard
05 - 1 tsp Worcestershire sauce
06 - 1 tsp Old Bay seasoning or seafood seasoning
07 - 1 Tbsp fresh lemon juice
08 - 2 Tbsp fresh parsley, finely chopped
09 - 2 spring onions, finely sliced
10 - ¾ cup panko breadcrumbs
11 - Salt and freshly ground black pepper, to taste
12 - 2 Tbsp unsalted butter for frying
13 - 2 Tbsp neutral oil for frying

→ Tangy Sauce

14 - ½ cup mayonnaise
15 - 1 Tbsp Dijon mustard
16 - 1 Tbsp fresh lemon juice
17 - 1 tsp hot sauce optional
18 - 1 small garlic clove, minced
19 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large bowl, gently combine the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, spring onions, and panko breadcrumbs. Season with salt and pepper.
02 - Mix carefully to avoid breaking up the crab meat too much, maintaining the lump texture for better mouthfeel.
03 - Shape the mixture into 8 equal patties about 2½ inches in diameter. Place on a plate and refrigerate for at least 15 minutes to help them set before cooking.
04 - In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce if using, garlic, salt, and pepper until smooth and well combined. Set aside until serving.
05 - Heat butter and oil in a large nonstick skillet over medium heat until butter is melted and mixture is shimmering.
06 - Add the crab cakes in batches and cook for 3 to 4 minutes per side until golden brown and cooked through, being careful not to overcrowd the pan.
07 - Drain briefly on paper towels to remove excess oil. Serve warm with the tangy sauce and lemon wedges if desired.

# Expert Hints:

01 -
  • These crab cakes are packed with huge chunks of sweet meat rather than masked by heavy fillers
  • The sauce comes together in seconds but makes everything taste restaurant quality
02 -
  • Never skip the chilling step because warm patties will crumble the second they hit the hot pan
  • Overmixing turns beautiful lump crab into mush, so handle the mixture as little as possible
03 -
  • Pat the crab meat dry with paper towels before mixing to prevent soggy crab cakes
  • Use a light touch when shaping because compacting the mixture makes them dense instead of tender
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