Succulent Crab Meat Patties (Printable version)

Pan-fried crab patties with fresh herbs and crunchy panko, served with a zesty tangy sauce.

# What You'll 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, thinly 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 Make:

01 - In a large mixing bowl, gently combine crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, spring onions, and panko breadcrumbs. Season with salt and freshly ground pepper.
02 - Stir carefully to incorporate ingredients without breaking up the crab meat excessively.
03 - Form the mixture into eight even patties, approximately 2½ inches in diameter. Place them on a plate and refrigerate for at least 15 minutes to firm up.
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 butter and neutral oil in a large nonstick skillet over medium heat until shimmering.
06 - Place crab cakes in the skillet in batches and cook for 3 to 4 minutes per side, or until golden brown and cooked through.
07 - Transfer crab cakes to paper towels to drain briefly.
08 - Serve the crab cakes warm alongside the tangy sauce and lemon wedges, if desired.

# Expert Advice:

01 -
  • The crab stays tender and sweet because you barely touch it—just enough binding, no aggressive mixing.
  • Golden, crispy edges with barely any grease because the pan temperature is just right.
  • That tangy sauce wakes everything up in a way that feels simple but tastes like you planned it all along.
02 -
  • Oversalting the mixture is the biggest mistake—the mayo, mustard, and Worcestershire already bring salt, so taste before you add more.
  • If your cakes fall apart in the pan, they either needed more time in the fridge or your pan wasn't hot enough; either one is fixable next time.
  • Fresh crab meat makes an enormous difference, but good quality canned crab (well-drained) works if that's what you can find.
03 -
  • Don't skip the chilling step—cold cakes hold together better and cook more evenly, staying tender inside with a golden crust.
  • If you're cooking for a crowd, shape them ahead of time and refrigerate for hours; they actually get sturdier as they sit.
Return