30-Minute Pan-Fried Crab Cakes
Golden-brown crab cakes made with tender canned crab meat, seasoned with Old Bay and Dijon mustard, then pan-fried to crispy perfection. The homemade Sriracha tartar sauce adds a spicy kick that perfectly complements the sweet crab flavor. These restaurant-style cakes are ideal for appetizers, lunch, or dinner, offering an affordable alternative to fresh crab while delivering authentic coastal flavors. The combination of breadcrumbs and egg creates the perfect binding for patties that hold together beautifully during cooking.
Ingredients
- 1 pound canned crab meatfresh lump crab meat1:1
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- ½ cup breadcrumbs
- ¼ cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- salt and pepper, to taste(optional)
- 2 tablespoons olive oil
- ½ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon sweet pickle relish
- 1 tablespoon lemon juice
Instructions
- 1
Mix together crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper in a bowl
- 2
Form the mixture into patties and place on a baking sheet
- 3
Heat olive oil in a skillet over medium heat
- 4
Cook the crab cakes for 4-5 minutes on each side until golden brown
- 5
Mix together mayonnaise, Sriracha sauce, sweet pickle relish, lemon juice, salt, and pepper in a bowl for the tartar sauce
- 6
Serve the crab cakes with the Sriracha tartar sauce on the side
Tips
Chill the formed patties for 30 minutes before cooking to help them hold together better during pan-frying.
Gently squeeze excess liquid from the crab meat before mixing to prevent soggy cakes.
Use a light touch when forming patties to avoid compacting the mixture too much.
Good to Know
Refrigerate cooked crab cakes for up to 3 days. Store tartar sauce separately for up to 1 week.
Form patties up to 4 hours ahead and refrigerate. Make tartar sauce up to 2 days ahead.
Serve immediately while hot and crispy. Provide tartar sauce on the side or drizzled on top.
Common Mistakes
Don't overmix the crab mixture to avoid tough, dense cakes
Avoid overcrowding the skillet to maintain proper cooking temperature
Substitutions
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FAQ
Can I bake these instead of pan-frying?
Yes, bake at 425°F for 12-15 minutes, flipping halfway through for even browning.
How do I prevent the crab cakes from falling apart?
Chill the formed patties before cooking and handle gently when flipping in the pan.
Can I freeze the crab cakes?
Yes, freeze uncooked patties for up to 3 months. Thaw in refrigerator before cooking.