Succulent Crab Meat Patties (Printable)

Pan-fried crab patties with fresh herbs, panko, and a zesty tangy sauce perfect for a satisfying main dish.

# What You Need:

→ Crab Cakes

01 - 1 pound lump crab meat, shell-free
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

# Directions:

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 mixture delicately to avoid breaking up the crab meat excessively.
03 - Shape mixture into 8 equal patties approximately 2½ inches in diameter. Arrange 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, garlic, salt, and pepper until smooth. Set aside.
05 - Warm butter and oil in a large nonstick skillet over medium heat.
06 - Fry crab cakes in batches for 3 to 4 minutes per side until golden brown and cooked through.
07 - Transfer crab cakes to paper towels briefly to drain excess oil. Serve warm accompanied by tangy sauce and optional lemon wedges.

# Expert Suggestions:

01 -
  • They're crispy outside, tender inside, and come together in under an hour from start to plate.
  • The tangy sauce turns these from good to unforgettable, and you make it while the cakes chill.
  • Somehow they feel fancy enough for company but casual enough for a Tuesday night dinner.
02 -
  • Don't skip the chilling step—those 15 minutes make the difference between cakes that hold together and ones that fall apart in the pan.
  • Overmixing is the enemy; the moment your crab meat starts looking shredded and pasty, you've gone too far.
  • Use fresh crab meat if your budget allows—it's genuinely noticeable compared to canned, but quality canned works when fresh isn't available.
03 -
  • If your cakes are falling apart in the pan, your heat might be too high—lower it slightly and give them a full minute longer on each side for better browning at a gentler temperature.
  • Don't flip them more than once; let them build a proper crust before turning, and resist the urge to fuss with them mid-cook.
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