Succulent Crab Meat Patties (Printer-friendly)

Golden pan-fried crab patties with fresh herbs and crunchy panko, paired with a zesty tangy sauce.

# Ingredient List:

→ Crab Cakes

01 - 1 pound lump crab meat, picked over for shells
02 - 1 large egg
03 - ½ cup mayonnaise
04 - 1½ teaspoons Dijon mustard
05 - 1 teaspoon Worcestershire sauce
06 - 1 teaspoon Old Bay seasoning or seafood seasoning
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons 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 tablespoons unsalted butter for frying
13 - 2 tablespoons neutral oil for frying

→ Tangy Sauce

14 - ½ cup mayonnaise
15 - 1 tablespoon Dijon mustard
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon hot sauce (optional)
18 - 1 small garlic clove, minced
19 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Gently mix 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 - Stir the mixture gently to avoid breaking up the crab meat excessively.
03 - Form mixture into 8 equal-sized patties approximately 2½ inches in diameter. Place on a plate and refrigerate for at least 15 minutes to 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 - Warm butter and neutral oil in a large nonstick skillet over medium heat.
06 - Fry crab cakes in batches for 3 to 4 minutes per side until golden brown and cooked through.
07 - Transfer cooked crab cakes to paper towels briefly to remove excess oil.
08 - Serve warm with tangy sauce and optional lemon wedges.

# Expert Tips:

01 -
  • You get restaurant-quality crab cakes in your own kitchen without the pretension or the price tag.
  • The texture is pure comfort—crispy outside, tender inside, with just enough binder to hold everything together without making it heavy.
  • They come together faster than you'd think, especially once you taste how much better fresh herbs make them than store-bought versions.
02 -
  • If your crab cakes are falling apart when you flip them, either they didn't chill long enough or you overmixed the filling and broke down the crab meat too much.
  • The pan temperature makes all the difference between soggy cakes and golden, crispy ones—if it's not hot enough, they'll absorb oil instead of frying.
03 -
  • Cold crab cakes fry better than room temperature ones, so don't skip the refrigeration step no matter how hungry you are.
  • The mixture should feel like a cohesive mass that just barely holds together—if it's falling apart in your hands, add another tablespoon of mayo or a beaten egg white.
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