Golden Crab Cakes Tangy Sauce (Printable)

Crispy golden patties of sweet crab meat with herbs, pan-fried and served with zesty dipping sauce.

# Ingredient List:

→ 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, finely 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 Steps:

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 in diameter. Place on a plate and refrigerate for at least 15 minutes to help them set.
04 - Meanwhile, prepare the tangy sauce. 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 Hints:

01 -
  • That moment when you bite through the golden crust into sweet, tender crab is absolutely worth every careful step
  • The homemade sauce pulls everything together with just enough tang to make you want to lick the plate
02 -
  • Overmixing breaks up the crab and leads to dense, tough cakes instead of tender ones
  • Skip the chilling step and your patties will fall apart in the pan every single time
03 -
  • Pat the crab meat dry before mixing to prevent soggy cakes that refuse to crisp up
  • Let the cooked crab cakes rest for a couple of minutes before serving so they firm up slightly
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