Succulent Crab Cakes Golden Perfection (Printable)

Golden crispy patties with fresh crab and herbs

# What You’ll Need:

→ Crab Cakes

01 - 1 lb lump crab meat, picked over for shells
02 - 1 large egg
03 - 1/2 cup mayonnaise
04 - 1 1/2 teaspoons Dijon mustard
05 - 1 teaspoon Worcestershire sauce
06 - 1 teaspoon Old Bay seasoning or seafood seasoning
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons fresh parsley, finely chopped
09 - 2 spring onions, finely sliced
10 - 3/4 cup panko breadcrumbs
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons unsalted butter for frying
13 - 2 tablespoons neutral oil for frying

→ Tangy Sauce

14 - 1/2 cup mayonnaise
15 - 1 tablespoon Dijon mustard
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon hot sauce (optional)
18 - 1 small garlic clove, minced
19 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Gently combine the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, spring onions, and panko breadcrumbs in a large bowl. Season with salt and pepper, mixing carefully to avoid breaking up the crab meat.
02 - Form the mixture into 8 equal patties, approximately 2 1/2 inches in diameter. Arrange on a plate and refrigerate for at least 15 minutes to allow the patties to set properly.
03 - Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce if using, garlic, salt, and pepper in a small bowl until smooth. Set aside until serving.
04 - Heat butter and oil in a large nonstick skillet over medium heat. Cook crab cakes in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain briefly on paper towels before serving.
05 - Serve warm with the tangy sauce and lemon wedges if desired.

# Expert Advice:

01 -
  • The crispy exterior gives way to incredibly tender, sweet crab meat in every bite
  • That tangy sauce pulls everything together like an old friend who always knows exactly what to say
02 -
  • Chilling the formed patties is the difference between cakes that hold together and ones that fall apart in the pan
  • Don't press down on them while cooking or you'll lose that light, airy interior texture
03 -
  • Dry your crab meat thoroughly with paper towels before mixing to prevent soggy cakes
  • A cast iron skillet creates the most beautiful golden crust but nonstick works perfectly too
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