Golden Crab Cakes Tangy Sauce

Last summer, my neighbor caught fresh crab and dropped off more than we could eat. I panicked and started mixing, and honestly, these cakes were born out of pure kitchen chaos. The way they hit that hot pan with butter sizzling made my entire apartment smell like a coastal restaurant.

I made these for my dads birthday dinner and he literally stopped talking mid-sentence after his first bite. My sister asked for the recipe before she even finished her plate, and now they show up at every family gathering.

Ingredients

• Lump crab meat: Splurge on the good stuff because those big chunks make all the difference in texture
• Mayonnaise: Acts as the binder that keeps everything together without drying out the crab
• Panko breadcrumbs: These Japanese breadcrumbs create that irresistible crunch you cannot get from regular crumbs
• Old Bay seasoning: The classic seafood seasoning that gives these their signature flavor punch
• Butter and oil mixture: Butter for flavor, oil so it does not burn in the pan

Instructions

Mix everything gently:

Combine the crab, egg, mayo, mustard, Worcestershire, Old Bay, lemon juice, herbs, and panko in a large bowl. Season generously with salt and pepper.

Form the patties:

Shape the mixture into 8 equal cakes and place them on a plate. Chill for at least 15 minutes so they hold their shape when cooking.

Make the sauce:

Whisk together the mayo, mustard, lemon juice, hot sauce, garlic, and some salt and pepper until smooth and creamy.

Sear them perfectly:

Heat butter and oil in a large skillet over medium heat. Cook the crab cakes for 3 to 4 minutes per side until deeply golden brown and crisp.

Drain and serve:

Let them rest briefly on paper towels, then serve warm with that tangy sauce on the side.

Pin it

These have become our go-to for summer dinner parties because they feel fancy without any actual stress. Everyone reaches for seconds, and the platter is always empty before I even sit down.

Getting That Perfect Crunch

The butter and oil combo is my secret weapon for that gorgeous golden crust. Do not crowd the pan or the temperature drops too much and they will steam instead of sear.

Making Them Ahead

You can form the patties up to a day ahead and keep them refrigerated on parchment paper. I love having everything ready to go when guests arrive.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. These also work as an impressive appetizer or a light main course.

• Squeeze fresh lemon over each cake right before serving
• A cold white wine makes the absolute best pairing
• Keep any leftovers and they make an amazing lunch the next day

Pin it

These crab cakes are pure joy on a plate, crispy and tender in the same bite. They always remind me that sometimes the best recipes come from just diving in and trusting your instincts.

Frequently Asked Questions

→ Can I use canned crab meat instead of fresh?

Yes, quality canned crab meat works well. Drain thoroughly and pick over for any shells before using. The flavor will still be delicious, though fresh crab offers the sweetest taste.

→ Why refrigerate the patties before cooking?

Chilling for 15+ minutes helps the mixture firm up, preventing cakes from falling apart during frying. This step ensures they hold their shape beautifully in the pan.

→ What's the best oil for frying crab cakes?

A mix of butter and neutral oil works best. Butter adds rich flavor while oil prevents burning at higher temperatures. Keep heat at medium to achieve even golden browning.

→ How do I know when crab cakes are done?

Cook 3-4 minutes per side until golden brown and heated through. The outside should be crispy while the inside remains moist and tender. An instant thermometer should read 145°F.

→ What wine pairs well with crab cakes?

Crisp white wines like Sauvignon Blanc or dry Riesling complement the sweet crab and tangy sauce beautifully. Their acidity cuts through the richness while enhancing seafood flavors.

→ Can I freeze uncooked crab cakes?

Yes, shape and chill the patties, then freeze individually on a baking sheet before transferring to a freezer bag. Thaw overnight in the refrigerator before frying for best results.