Golden Crab Cakes Tangy Sauce (Print Version)

Crispy, golden patties with fresh crab, herbs, and tangy dipping sauce

# What You Need:

→ Crab Cakes

01 - 1 lb lump crab meat, picked over 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 Steps:

01 - In a large bowl, gently combine the 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 - Mix carefully to avoid breaking up the crab meat too much.
03 - Shape the mixture into 8 equal patties about 2½ inches in diameter. Place on a plate and refrigerate for at least 15 minutes to help them 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 - Heat butter and oil in a large nonstick skillet over medium heat.
06 - Add the crab cakes in batches and cook for 3 to 4 minutes per side, until golden brown and cooked through.
07 - Drain briefly on paper towels. Serve warm with the tangy sauce and lemon wedges if desired.

# Expert Hints:

01 -
  • The secret ratio of mayo to mustard keeps these incredibly moist without falling apart
  • That tangy sauce pulls everything together like an old friend who always knows the right thing to say
02 -
  • Refrigerating the shaped patties is not optional, it is the difference between crab cakes that hold together and ones that fall apart in the pan
  • Gentle handling throughout the process keeps the crab meat in those beautiful, chunky pieces that make every bite luxurious
03 -
  • A light extra coating of panko right before frying creates that restaurant-style crunch
  • Pat the crab meat gently with paper towels if it seems watery, too much moisture makes the cakes fall apart
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