Golden Crab Cakes
These golden crab cakes are crisp on the outside and tender inside, with lump crab, panko, Dijon, Worcestershire, and a little heat.
About This Recipe
Good crab cakes should taste like crab first. The binder holds everything together, but the mixture stays gentle so the crab remains tender instead of mashed.
A hot skillet gives the outside a golden crust while the center stays moist. Serve them with lemon and tartar sauce for a simple seafood favorite.
Ingredients
- ✓1 large egg, beaten
- ✓1/3 cup mayonnaise
- ✓2 tablespoons Dijon mustard
- ✓2 teaspoons Worcestershire sauce
- ✓1/2 teaspoon hot sauce
- ✓Kosher salt
- ✓Freshly ground black pepper
- ✓1 pound jumbo lump crabmeat, picked through
- ✓3/4 cup panko breadcrumbs or crushed saltines
- ✓2 tablespoons finely chopped fresh parsley
- ✓Canola oil, for drizzling
- ✓Lemon wedges and tartar sauce, for serving
Ingredient Notes
- Jumbo lump crab: Pick through gently for shells while keeping the pieces as whole as possible.
- Mayonnaise and egg: These bind the cakes and keep the center moist.
- Panko or saltines: Both add structure without making the cakes heavy.
- Dijon and Worcestershire: These season the cakes with tang and savory depth.
Instructions
- 1
Whisk the egg, mayonnaise, Dijon, Worcestershire, hot sauce, salt, and pepper in a small bowl.
- 2
In a medium bowl, gently combine the crabmeat, panko, and parsley. Fold in the binder without breaking up the crab too much.
- 3
Form the mixture into 8 patties and press just firmly enough so they hold together.
- 4
Drizzle a large skillet with canola oil and heat over medium-high until shimmering.
- 5
Cook the crab cakes in batches for 3 to 5 minutes per side, until golden and crisp.
- 6
Transfer to a platter and serve with lemon wedges and tartar sauce.
Katy’s Kitchen Tips
- Chill shaped cakes briefly if they feel too soft to handle.
- Use a thin spatula to flip them carefully.
- Cook in batches so the pan stays hot.
- Serve right away while the crust is crisp.
Variations and Substitutions
- Saltine style: Use crushed saltines instead of panko for a classic texture.
- Spicier cakes: Add a little extra hot sauce or Old Bay-style seasoning.
- Herb swap: Use chives or dill in place of parsley.
- Mini crab cakes: Shape smaller patties for appetizers and reduce cooking time.
What to Serve With Golden Crab Cakes
Serve with lemon wedges, tartar sauce, coleslaw, salad, roasted potatoes, or corn on the cob.
Storage and Reheating
Refrigerate cooked crab cakes for up to 2 days.
Reheat in a skillet or oven to revive the crust. Avoid microwaving if you want them crisp.
Common Mistakes to Avoid
- Overmixing: Gentle folding keeps the crab texture intact.
- Too little binder: The patties can fall apart if the mixture is too dry.
- Crowding the skillet: Crowding lowers the heat and prevents browning.
- Flipping too early: Wait until the bottom crust forms before turning.
FAQ
Can I make crab cakes ahead?
Yes. Shape them and refrigerate before cooking.
Why did my crab cakes fall apart?
They may need more binder, a brief chill, or gentler flipping.
Can I bake crab cakes?
Yes, but skillet cooking gives a crisper crust.
What sauce goes with crab cakes?
Tartar sauce, remoulade, aioli, or a squeeze of lemon all work.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 160 Calories
- Carbohydrates: 5 g
- Cholesterol: 82 mg
- Fiber: 1 g
- Protein: 12 g
- Sodium: 462 mg
- Sugar: 1 g
- Fat: 10 g
- Saturated Fat: 2 g
- Trans Fat: 0 g