Succulent Crab Meat Patties (Printable)

Pan-fried crab patties with herbs and panko breadcrumbs, complemented by a vibrant tangy sauce.

# What You Need:

→ Crab Cakes

01 - 1 lb lump crab meat, thoroughly checked for shells
02 - 1 large egg
03 - ½ cup mayonnaise
04 - 1½ tsp Dijon mustard
05 - 1 tsp Worcestershire sauce
06 - 1 tsp Old Bay seasoning or seafood seasoning
07 - 1 tbsp fresh lemon juice
08 - 2 tbsp 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 tbsp unsalted butter, for frying
13 - 2 tbsp neutral oil, for frying

→ 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

# How-To:

01 - In a large bowl, gently mix 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 - Blend ingredients gently to avoid breaking up the crab meat too much.
03 - Shape the mixture into 8 equal 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, minced garlic, salt, and pepper until smooth. Set aside.
05 - Warm unsalted butter and neutral oil in a large nonstick skillet over medium heat.
06 - Add crab cakes in batches and cook 3 to 4 minutes per side until golden brown and cooked through.
07 - Transfer crab cakes to paper towels to drain briefly.
08 - Serve warm with the prepared tangy sauce and lemon wedges if desired.

# Expert Advice:

01 -
  • Golden, crispy outside with tender, meaty crab that hasn't been pulverized into submission.
  • The tangy sauce cuts through the richness and makes you want another one before you've even finished the first.
  • Takes less than an hour from fridge to table, but tastes like something you'd pay way too much for at a nice restaurant.
02 -
  • Don't overmix—I learned this the hard way when I got impatient and ended up with crab paste instead of cakes. The texture matters as much as the flavor.
  • Chilling the patties is not optional if you want them to stay together; it's the difference between a beautiful cake and a crumbly disaster in the pan.
03 -
  • If your patties fall apart in the pan, the mixture needed more mayo or more time in the fridge—next time, go for both.
  • The ratio of butter to oil is deliberate because pure butter burns at medium heat, but pure oil doesn't brown things the same way—together they're perfect.
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