Dungeness Crab Cakes are a delightful treat, capturing the essence of the sea with every bite. These crab cakes are renowned for their sweet and delicate flavor, a testament to the quality of the Dungeness crab. Originating from the Pacific Northwest, they have become a favorite across many kitchens for their simplicity and the ability to highlight the crab’s natural taste without overwhelming it with fillers or excessive seasoning. The result is a light, crispy, and tender crab cake that pairs perfectly with a simple tartar sauce or a fresh salad.

Some more about the Dungeness Crab Cake Recipe

The key to a perfect Dungeness Crab Cake is to use fresh, high-quality crab meat and to handle it gently to preserve its texture. These cakes are bound together with a minimal amount of breadcrumbs and mayonnaise, allowing the crab to shine. A hint of Dijon mustard and Old Bay seasoning adds a subtle kick without overpowering the sweet, delicate crab. Pan-fried until golden brown, these crab cakes are best served immediately to enjoy their crisp exterior and tender, flavorful interior.

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Dungeness Crab Cake Recipe – Crispy, Flavorful, and Easy!

Recipe by Eric

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ingredients:

• 1 pound Dungeness crab meat, picked over for shells

• 1/4 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Old Bay seasoning

• 1/4 cup finely chopped green onions

• 1/4 cup finely chopped red bell pepper

• 1 egg, lightly thrashed

• 1/2 cup panko breadcrumbs, plus more for coating

• 2 tablespoons fresh parsley, chopped

• Salt and pepper, to taste

• 2 tablespoons butter

• 2 tablespoons olive oil

• Lemon wedges, for serving

Instructions:

• Prepare the Crab Cake Mixture:
• In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, egg, and parsley. Mix until well combined.
• Gently fold in the crab meat, being careful not to break up the lumps of crab.
• Add the panko breadcrumbs and fold until the mixture is just combined. Season with salt and pepper to taste.
• Form the Crab Cakes:
• Divide the mixture into 8 equal portions and shape them into patties about 1 inch thick.
• Place additional panko breadcrumbs on a plate and coat each crab cake lightly on both sides.
• Cook the Crab Cakes:
• In a large skillet, heat the butter and olive oil over medium-high heat until shimmering.
• Add the crab cakes to the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.
• Serve:
• Remove the crab cakes from the skillet and drain on paper towels.
• Serve immediately with lemon wedges and your favorite dipping sauce.

Notes

• These Dungeness Crab Cakes make an excellent appetizer or a light main course. Enjoy them with a crisp white wine and a simple green salad for a perfect meal that highlights the fresh, sweet flavor of the Dungeness crab.