Succulent Crab Meat Patties (Printable)

Tender crab patties blended with herbs and breadcrumbs, pan-fried and served with a zesty tangy sauce.

# What You'll Need:

→ Crab Cakes

01 - 1 lb lump crab meat, inspected 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, to taste
12 - Freshly ground black pepper, to taste
13 - 2 tbsp unsalted butter
14 - 2 tbsp neutral oil

→ Tangy Sauce

15 - ½ cup mayonnaise
16 - 1 tbsp Dijon mustard
17 - 1 tbsp fresh lemon juice
18 - 1 tsp hot sauce, optional
19 - 1 small garlic clove, minced
20 - Salt, to taste
21 - Freshly ground black pepper, to taste

# Step-by-Step Guide:

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 pepper.
02 - Fold ingredients together gently to preserve the crab meat’s texture without breaking it up.
03 - Shape the mixture into 8 equal patties, approximately 2½ inches in diameter. Arrange on a plate and refrigerate for at least 15 minutes to firm up.
04 - Whisk mayonnaise, Dijon mustard, lemon juice, hot sauce (if using), garlic, salt, and pepper in a small bowl until smooth. Set aside.
05 - Warm butter and neutral oil in a large nonstick skillet over medium heat until shimmering.
06 - Add crab cakes in batches and fry for 3 to 4 minutes per side, until golden brown and cooked through.
07 - Transfer cooked crab cakes to paper towels briefly to drain excess oil. Serve warm with tangy sauce and lemon wedges if desired.

# Expert Tips:

01 -
  • Juicy, delicate crab shines through without getting lost in filler or overmixing.
  • Ready from stovetop to plate in under an hour, perfect for impressing people on a weeknight.
  • The golden crust versus creamy center contrast makes every bite feel indulgent.
02 -
  • If you overmix the crab meat, you'll end up with a paste instead of a cake—handle it like you're tucking it into bed, not kneading bread.
  • Chilling the cakes before frying is not optional; it's the difference between patties that hold together and ones that fall apart in the pan.
  • Use a nonstick skillet or the bottoms will stick and tear as you try to flip them.
03 -
  • Chill your mixing bowl and utensils in the freezer for 10 minutes before mixing if your kitchen is warm—cold hands and cold bowls help keep the mixture firm.
  • If a crab cake starts falling apart as you're trying to flip it, press it gently with your spatula, give it another minute, and try again—sometimes they just need a little more time to firm up.
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