Golden Crab Cakes with Tangy Sauce (Print version)

Crispy golden crab patties with fresh herbs and tangy dipping sauce

# What You'll Need:

→ Crab Cakes

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -
13 -

→ Tangy Sauce

14 -
15 -
16 -
17 -
18 -
19 -

# Directions:

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, mixing carefully to avoid breaking up the crab meat.
02 - Shape 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.
03 - In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce if using, garlic, salt, and pepper until smooth. Set aside until serving.
04 - Heat butter and oil in a large nonstick skillet over medium heat. Add crab cakes in batches and cook for 3-4 minutes per side until golden brown and cooked through. Drain briefly on paper towels.
05 - Serve warm with tangy sauce and lemon wedges. For extra crunch, coat patties lightly in additional panko before frying.

# Expert Advice:

01 -
  • These crab cakes strike that perfect balance between crispy exterior and tender, flaky interior without falling apart
  • The homemade sauce takes just minutes but makes these taste like they came from a fancy restaurant
02 -
  • Refrigerating the shaped patties is not optional, this step prevents them from falling apart in the pan
  • Dont press down on the crab cakes while cooking, you want to keep that fluffy interior texture
03 -
  • Wet your hands slightly with cold water before shaping to prevent sticking
  • A thin metal spatula is easier for flipping than a thick one, giving you more control
Go back