Succulent Crab Meat Patties (Printable Version)

Golden crab patties mixed with herbs and breadcrumbs, pan-fried to crisp perfection.

# Ingredient List:

→ 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
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
13 - 2 tbsp neutral oil

→ 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 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 - Stir carefully to avoid breaking up the crab meat too much.
03 - Form the mixture into 8 equal patties, about 2½ inches in diameter. Place on a plate and refrigerate for at least 15 minutes to set.
04 - Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce (if using), garlic, salt, and pepper in a small bowl until smooth. Set aside.
05 - Heat butter and oil in a large nonstick skillet over medium heat.
06 - Add crab cakes in batches and cook for 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 tangy sauce and lemon wedges if desired.

# Expert Advice:

01 -
  • Golden, crispy edges give way to tender crab meat that tastes like the ocean without being fishy.
  • They come together in under 40 minutes, which means you can pull off something restaurant-quality on a weeknight.
  • The tangy sauce is herbaceous and bright, cutting through the richness like a conversation that goes just right.
02 -
  • Overmixing is the enemy—it turns your beautiful lump crab into a paste, and you've lost the entire point of using the good stuff.
  • Refrigerating the shaped cakes is not optional if you want them to hold together; the cold firms everything up so they stay intact in the pan instead of falling apart.
  • Fresh crab makes a difference you can taste, but good frozen or quality canned crab works too—just check the label and drain well.
03 -
  • For extra crunch, dredge the shaped patties lightly in additional panko just before they hit the pan—press gently so it adheres.
  • Don't skip the rest period in the refrigerator; it's the difference between cakes that hold together and ones that fall apart mid-flip.
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