Crab Cakes Golden Perfection (Printer-friendly)

Succulent crab patties with fresh herbs, pan-fried until golden and crispy, paired with zesty tangy sauce.

# What You Need:

→ Crab Cakes

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→ Tangy Sauce

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# How to Make It:

01 - Gently combine 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.
02 - Mix carefully to avoid breaking up the crab meat too much, maintaining lump texture.
03 - Shape mixture into 8 equal patties about 2½ inches in diameter. Place on plate and refrigerate for at least 15 minutes to set.
04 - Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, garlic, salt, and pepper in small bowl until smooth. Set aside.
05 - Heat butter and oil in large nonstick skillet over medium heat until butter melts and mixture shimmers.
06 - Add crab cakes in batches and cook for 3-4 minutes per side until golden brown and cooked through.
07 - Drain briefly on paper towels and serve warm with tangy sauce and lemon wedges.

# Cooking Tips:

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  • The balance of sweet crab meat with that tangy, creamy sauce hits every craving at once
  • They come together quickly but look stunning on a plate, perfect for impressing dinner guests
  • The panko adds this incredible crunch that makes each bite feel luxurious
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  • Skip the refrigeration step and your crab cakes will absolutely fall apart in the pan, guaranteed
  • Do not press down on them with your spatula while they cook or you will lose all those tender crab pieces
  • Get your oil hot enough before adding the cakes or they will soak up grease instead of developing that crust
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  • If your mixture feels too wet to shape, add another tablespoon of panko and refrigerate longer
  • A fish spatula is the gentlest tool for flipping delicate crab cakes without breaking them
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