Succulent Crab Cakes Herbs (Printable Version)

Golden pan-fried patties with fresh crab meat, herbs, breadcrumbs, and a 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 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 and freshly ground black pepper, to taste
12 - 2 tbsp unsalted butter
13 - 2 tbsp neutral oil

→ 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

# Directions:

01 - Gently mix 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 - Shape mixture into 8 equal patties, about 2½ inches in diameter; place on a plate and refrigerate for at least 15 minutes to firm up.
03 - Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce (if using), garlic, salt, and pepper in a small bowl until smooth; set aside.
04 - Warm butter and oil in a large nonstick skillet over medium heat.
05 - Fry crab cakes in batches for 3 to 4 minutes per side, until golden brown and cooked through.
06 - Drain crab cakes briefly on paper towels; serve warm with tangy sauce and optional lemon wedges.

# Expert Advice:

01 -
  • Lump crab meat stays tender and sweet, not shredded into paste, so you actually taste the ocean in every bite.
  • The crispy panko exterior and creamy center create a textural contrast that feels indulgent but comes together in under 40 minutes.
  • One tangy sauce does the heavy lifting, cutting through richness with mustard and lemon so you don't need a dozen condiments.
02 -
  • Don't overmix the crab meat or it breaks down into mush and loses its delicate, sweet texture; fold gently and stop as soon as everything is combined.
  • The chilling step is non-negotiable if you want cakes that hold their shape—warm mixture spreads and falls apart in the pan.
  • Fresh crab is superior, but quality frozen or canned lump crab works too; just thaw carefully and drain well to avoid excess moisture.
03 -
  • Use a fish spatula instead of a regular one; it's thin and flexible, making it easier to flip without breaking the cakes.
  • If your first batch seems to brown too fast, lower the heat slightly—you want a gentle sizzle, not an aggressive pop and spatter.
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