Golden Pan-Fried Crab Cakes That’ll Make Your Whole Family Stomp Their Feet in Delight
There are meals that get a polite “that was nice” — and then there are meals that stop a grown adult mid-bite, make them stomp their foot on the floor, and force a loud, involuntary “WOW” out of them. These crab cakes are firmly in the second category. Packed with generous chunks of real crab meat, kissed with savory seasonings, and pan-fried to a deep golden crust, these beauties are the kind of dinner that clears a plate before you even sit down yourself.
Whether you’re cooking for a weeknight family dinner or want to impress guests at your next gathering, this recipe delivers restaurant-quality results right from your own kitchen. The inside stays tender and juicy — almost buttery — while the outside gets that irresistible caramelized sear. Served with a creamy dipping sauce on the side, they’re truly outstanding.
Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/3 cup mayonnaise
- 1 large egg, beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 1/3 cup finely diced bell pepper (mixed colors)
- 3 tablespoons fresh chives or green onions, finely chopped
- 1/2 cup breadcrumbs (plain or panko), plus more for coating
- 2 tablespoons butter
- 2 tablespoons olive oil
For the Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha or hot sauce (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon smoked paprika
Method
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