Golden Crab Cakes with Tangy Sauce (Printable)

Golden crispy crab patties with fresh herbs, pan-fried and served with zesty tangy dipping sauce.

# What You Need:

→ Crab Cakes

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→ Tangy Sauce

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# Directions:

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, mixing carefully to avoid breaking up the crab meat too much.
02 - Shape the mixture into 8 equal patties, approximately 2½ inches in diameter. Place on a plate and refrigerate for at least 15 minutes to help them set.
03 - In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce if using, garlic, salt, and pepper until smooth. Set aside until serving.
04 - Heat butter and oil in a large nonstick skillet over medium heat. Add the crab cakes in batches and cook for 3 to 4 minutes per side, until golden brown and cooked through. Drain briefly on paper towels.
05 - Serve warm with the tangy sauce and lemon wedges if desired.

# Expert Advice:

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  • The perfect balance of crispy outside and tender, flaky inside that restaurant crab cakes achieve
  • A homemade tangy sauce that puts store-bought remoulade to absolute shame
  • The satisfaction of turning premium ingredients into something impressive in under an hour
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  • Overworking the mixture is the number one mistake home cooks make, leading to dense, tough crab cakes
  • The chilling step seems annoying but skipping it will cause your cakes to fall apart in the pan
  • Mixing butter with oil gives you the flavor of butter with the cooking stability of oil
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  • Pat the crab meat dry with paper towels before mixing to prevent excess moisture
  • Use a light touch when shaping, pressing just enough to hold them together
  • Let the pan come back to temperature between batches for consistent browning
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