Succulent Crab Cakes (Printable)

Pan-fried crab meat patties with fresh herbs and crunchy breadcrumbs, served with a tangy 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
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

# How-To:

01 - In a large bowl, gently combine 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.
03 - Form the mixture into 8 equal patties, approximately 2½ inches in diameter. Place on a plate and refrigerate for at least 15 minutes to help them set.
04 - In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce (if using), garlic, salt, and pepper until smooth. Set aside.
05 - Heat butter and oil in a large nonstick skillet over medium heat.
06 - Add crab cakes in batches to the skillet and cook for 3 to 4 minutes per side until golden brown and cooked through.
07 - Briefly drain the crab cakes on paper towels to remove excess oil.
08 - Serve warm with the tangy sauce and lemon wedges if desired.

# Expert Hacks:

01 -
  • They're crispy on the outside and tender within, with pockets of pure crab that remind you why this dish costs so much at restaurants.
  • The tangy sauce cuts through the richness in a way that makes you want to make another batch immediately.
02 -
  • Overmixing breaks the crab into shreds and creates a mushy cake instead of one with distinct lumps of meat—stir just until everything is incorporated.
  • If your cakes fall apart in the pan, they needed more chill time; even ten extra minutes in the fridge makes the difference between success and frustration.
03 -
  • For extra crunch, press each shaped patty lightly into a shallow dish of panko before frying—it creates an almost breaded exterior without weighing the cake down.
  • The pan temperature is non-negotiable; too low and they absorb oil instead of browning, too high and they burn before cooking through. Medium heat and patience always win.
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