Golden Crab Cakes with Tangy Sauce (Printable Version)

Crispy golden patties with tender crab meat, aromatic herbs, and a zesty creamy dipping sauce for an elegant yet easy seafood dinner.

# What You'll Need:

→ Crab Cakes

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -
13 -

→ Tangy Sauce

14 -
15 -
16 -
17 -
18 -
19 -

# How to Make It:

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 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 3–4 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 Tips:

01 -
  • The crab stays front and center, not hidden under heavy breading
  • That tangy sauce pulls everything together in one bright bite
02 -
  • Over mixing is the enemy here, once the ingredients are combined stop touching it
  • That chilling time is non negotiable if you want crab cakes that actually hold their shape
03 -
  • Use a light touch when shaping, pressing just enough to hold together
  • Let the pan come back to temperature between batches for consistent browning
Go Back