Succulent Crab Cakes Patties (Printable)

Golden crab patties blended with herbs and breadcrumbs, pan-fried and paired with a tangy sauce.

# What You'll Need:

→ Crab Cakes

01 - 1 lb lump crab meat, shell-checked
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, thinly sliced
10 - ¾ cup panko breadcrumbs
11 - Salt and freshly ground black pepper, to taste
12 - 2 tbsp unsalted butter
13 - 2 tbsp neutral oil

→ 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

# Steps:

01 - In a large mixing bowl, gently fold together 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 - Stir delicately to maintain the crab’s texture without breaking it down.
03 - Shape the mixture into eight equal patties, approximately 2½ inches in diameter. Arrange on a plate and refrigerate for at least 15 minutes to firm up.
04 - Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce (if using), minced garlic, salt, and pepper in a small bowl until smooth. Set aside.
05 - Warm butter and neutral oil in a large nonstick skillet over medium heat until shimmering.
06 - Fry the patties in batches, cooking each side for 3 to 4 minutes until golden brown and cooked through.
07 - Transfer crab cakes to paper towels briefly to remove excess oil.
08 - Present warm crab cakes alongside the tangy sauce and optional lemon wedges.

# Chef’s Tips:

01 -
  • The crab meat stays tender and chunky instead of turning into mush, which is the whole point.
  • You'll actually taste the crab, not just breadcrumbs and mayo pretending to be crab.
  • They come together in under an hour and feel fancy enough for guests but casual enough for a Wednesday night.
02 -
  • Cold crab cakes hold together so much better when they hit the hot pan, so don't skip the refrigerator step no matter how hungry you are.
  • Oversalting happens easily here because Old Bay and Worcestershire carry their own salt, so taste the raw mixture before you season further.
03 -
  • Use a combination of butter and oil for frying so you get the flavor and the stability, neither burning nor leaving the cakes greasy.
  • If your crab cakes are falling apart in the pan, they didn't chill long enough, so next time let them sit in the fridge for 20 or even 30 minutes instead.
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