Golden Crab Cakes with Tangy Sauce (Printable Version)

Crispy crab patties with fresh herbs and tangy dipping sauce

# What You'll Need:

→ Crab Cakes

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→ Tangy Sauce

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# How to Prepare:

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, garlic, salt, and pepper until smooth. Set aside until ready to serve.
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 the tangy sauce and lemon wedges if desired.

# Expert Suggestions:

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  • You get restaurant quality crab cakes without the restaurant price tag, and the secret is knowing when to stop mixing.
  • The tangy sauce comes together in seconds but makes these feel like something special enough for company.
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  • Refrigerating the shaped patties is absolutely crucial or they will fall apart in the pan.
  • The mixture should feel wet but still hold its shape when you form the patties.
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  • For extra crunch, coat patties lightly in additional panko before frying.
  • Fresh crab meat yields the best flavor, but quality canned crab can be used in a pinch.
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