Succulent Crab Meat Patties (Printable Version)

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

# What You Need:

→ Crab Cakes

01 - 1 lb lump crab meat, carefully checked 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
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons fresh parsley, finely chopped
09 - 2 spring onions, thinly sliced
10 - ¾ cup panko breadcrumbs
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons neutral oil

→ 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

# How To Make:

01 - In a large mixing bowl, gently fold together 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 - Stir the mixture delicately to maintain lumps of crab meat without overbreaking.
03 - Form the mixture into 8 equal patties approximately 2½ inches in diameter. Arrange on a plate and refrigerate for a minimum of 15 minutes to allow them to firm up.
04 - Meanwhile, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce (if desired), minced garlic, salt, and pepper in a small bowl until smooth. Set aside.
05 - In a large nonstick skillet, warm butter and neutral oil over medium heat.
06 - Place crab cakes into the skillet in batches. Fry for 3 to 4 minutes per side until a golden crust forms and the cakes are cooked through.
07 - Remove cooked patties and briefly drain on paper towels to remove excess oil.
08 - Serve warm accompanied by the tangy sauce and optional lemon wedges.

# Expert Suggestions:

01 -
  • The crab meat stays tender and chunky because you're not overworking it, which means every bite has that luxurious sweetness you pay for at restaurants.
  • They come together in under an hour and feel fancy enough to serve to people you want to impress, but casual enough for a weeknight dinner.
  • The tangy sauce cuts through the richness so perfectly that you'll find yourself making an extra batch just to have around.
02 -
  • The moment you overmix, the crab meat breaks down and becomes mushy instead of giving you those precious chunks; treat it like you're making crab cake, not crab mousse.
  • Chilling the patties is not optional—it's the difference between them holding together beautifully and falling apart in the pan, so don't rush it.
  • Fresh crab meat is worth the splurge here because this dish is so simple that everything speaks for itself; if you have to use canned, look for the highest quality you can find and drain it very well.
03 -
  • If you want extra crunch, dip the chilled patties lightly in panko one more time just before they hit the pan—it gives you those irresistible golden edges.
  • The sauce can be made up to a day ahead and stored in the fridge, which means you can have these ready-to-fry patties waiting for whenever you want dinner with restaurant vibes but homemade heart.
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