Golden Crab Cakes with Tangy Sauce (Printable Version)

Crispy golden patties with tender crab meat, fresh herbs, and zesty tangy sauce

# What You'll Need:

→ Crab Cakes

01 - 1 lb lump crab meat, picked over for shells
02 - 1 large egg
03 - ½ cup mayonnaise
04 - 1½ teaspoons Dijon mustard
05 - 1 teaspoon Worcestershire sauce
06 - 1 teaspoon Old Bay seasoning or seafood seasoning
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons 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 tablespoons unsalted butter for frying
13 - 2 tablespoons neutral oil for frying

→ 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

# Steps:

01 - Gently combine the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, spring onions, and panko breadcrumbs in a large bowl. Season with salt and pepper.
02 - Mix carefully to avoid breaking up the crab meat too much while ensuring all ingredients are evenly distributed.
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 - Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce if using, garlic, salt, and pepper in a small bowl until smooth. Set aside until serving.
05 - Heat butter and oil in a large nonstick skillet over medium heat until butter is melted and mixture is shimmering.
06 - Add crab cakes in batches and cook for 3 to 4 minutes per side until golden brown and cooked through, being careful not to overcrowd the pan.
07 - Drain briefly on paper towels and serve warm with the tangy sauce and lemon wedges if desired.

# Expert Advice:

01 -
  • Restaurant quality results without the fancy chef techniques or intimidation factor
  • The tangy sauce alone will become your go to condiment for everything else
  • Makes you look like you spent hours when actually it comes together in under 40 minutes
02 -
  • Chilling the patties is non negotiable or they will fall apart in the pan
  • Do not overcrowd the skillet or the temperature will drop and you will lose that nice crust
  • Resist the urge to flip them early, let that golden crust form completely before turning
03 -
  • Pat the crab meat dry with paper towels before mixing to prevent soggy cakes
  • Let your pan get properly hot before adding the first batch for the best crust formation
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