Crispy golden patties made with fresh crab meat, herbs, and panko breadcrumbs, served with zesty garlic sauce
# Required Ingredients:
→ 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
18 - 1 small garlic clove, minced
19 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Gently combine 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.
03 - Shape mixture into 8 equal patties about 2½ inches in diameter. Place on a plate and refrigerate for at least 15 minutes to set.
04 - Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, garlic, salt, and pepper in a small bowl until smooth. Set aside.
05 - Heat butter and oil in a large nonstick skillet over medium heat.
06 - Add crab cakes in batches and cook for 3–4 minutes per side until golden brown and cooked through.
07 - Drain briefly on paper towels. Serve warm with tangy sauce and lemon wedges.
