Succulent Crab Meat Patties

The first time I attempted crab cakes, I was hosting a dinner party and feeling overly ambitious. My guest took one bite and asked what restaurant Id ordered them from, which I took as the ultimate compliment. Now theyre my go to when I want something that feels special without spending hours in the kitchen.

Last summer I made these for a beach house weekend with friends, and we ended up eating them standing around the kitchen counter because nobody could wait to sit down. Something about crab cakes just makes people gather closer, drawn in by that irresistible sizzling sound and the buttery aroma filling the room.

Ingredients

• 450 g (1 lb) lump crab meat: The lump meat holds together beautifully while still delivering those satisfying chunks of sweet crab in every bite
• 1 large egg: Binds everything together without overpowering the delicate crab flavor
• 60 g (½ cup) mayonnaise: Adds richness and helps keep the cakes moist inside
• 1½ tsp Dijon mustard: Provides a subtle sharpness that cuts through the richness
• 1 tsp Worcestershire sauce: Deepens the flavor with just a hint of umami
• 1 tsp Old Bay seasoning: The classic seafood seasoning blend that instantly makes everything taste better
• 1 Tbsp fresh lemon juice: Brightens the mixture and enhances the natural sweetness of the crab
• 2 Tbsp fresh parsley, finely chopped: Adds fresh color and a mild herbal note
• 2 spring onions, finely sliced: Contribute mild onion flavor without being overpowering
• 60 g (¾ cup) panko breadcrumbs: Light and airy breadcrumbs that provide structure without making the cakes dense
• Salt and freshly ground black pepper: Essential seasoning, but go easy on the salt since the crab and seasonings already provide plenty
• 2 Tbsp unsalted butter: Creates that gorgeous golden brown crust
• 2 Tbsp neutral oil: Prevents the butter from burning while frying
• 120 g (½ cup) mayonnaise: The creamy base for the sauce
• 1 Tbsp Dijon mustard: Gives the sauce its characteristic tang
• 1 Tbsp fresh lemon juice: Brightens and cuts through the creamy sauce
• 1 tsp hot sauce: Optional, but adds a lovely warmth
• 1 small garlic clove, minced: Provides aromatic depth to the sauce

Instructions

Combine the crab mixture:

Gently fold together the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, spring onions, and panko breadcrumbs in a large bowl, being careful not to break up the crab meat too much. Season with salt and pepper, keeping in mind that the crab and seasonings are already quite flavorful.

Shape and chill the patties:

Form the mixture into 8 equal patties, about 6 cm in diameter, and place them on a plate. Refrigerate for at least 15 minutes to help them set, which makes them much easier to handle when cooking.

Prepare the tangy sauce:

While the crab cakes chill, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce if using, minced garlic, salt, and pepper in a small bowl until completely smooth.

Cook to golden perfection:

Heat the butter and oil in a large nonstick skillet over medium heat, then add the crab cakes in batches. Cook for 3 to 4 minutes per side until golden brown and heated through, then drain briefly on paper towels.

Serve immediately:

Plate the warm crab cakes with a generous dollop of the tangy sauce and lemon wedges on the side for squeezing.

Save

My daughter now requests these for her birthday dinner every year, which says everything about how special they feel. Theres something about the combination of textures and flavors that makes any ordinary Tuesday night feel like a celebration worth savoring.

Choosing the Best Crab

Fresh lump crab meat from a reliable seafood counter will give you the sweetest flavor and most tender texture. If you must use canned crab, look for high quality options packed in water and drain them thoroughly, pressing gently to remove excess moisture before mixing.

Getting That Perfect Crust

The butter and oil combination is my secret weapon for achieving restaurant quality golden brown crusts. The oil prevents burning while the butter provides incredible flavor, and keeping the heat at medium ensures the cakes cook through without drying out.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through the richness beautifully, or serve alongside coleslaw for a classic pairing. These also work as appetizers, just form smaller patties and adjust the cooking time slightly.

• Make extra sauce, it keeps well in the refrigerator for up to a week
• Lemon wedges on the side let everyone adjust the brightness to their taste
• Cooked crab cakes reheat surprisingly well in a 350°F oven for about 10 minutes

Save

Whether for a special occasion or just because you deserve something wonderful, these crab cakes have a way of making any meal feel like a memory in the making.

Recipe FAQs

→ What type of crab meat works best?

Fresh lump crab meat is preferred for its sweetness and texture, but quality canned crab can also be used effectively.

→ How can I achieve a crispier crust?

Lightly coating the patties with additional panko breadcrumbs before frying enhances the crunch without affecting flavor.

→ What can I serve alongside these patties?

They pair wonderfully with a crisp salad, coleslaw, or lemon wedges to balance the richness.

→ How long should the patties be refrigerated before cooking?

Refrigerate for at least 15 minutes to help the patties set and hold their shape during cooking.

→ What cooking fats are recommended?

A combination of unsalted butter and neutral oil provides flavor while preventing burning during pan-frying.