Description
Crispy Dungeness Crab Cakes are a flavorful seafood dish made with sweet, tender crab meat, fresh herbs, and a light breadcrumb coating. Pan-fried until golden and crispy on the outside, these crab cakes remain moist and flavorful inside, making them perfect as an appetizer, light lunch, or seafood dinner served with lemon wedges and a creamy herb dipping sauce.
Ingredients
Crab Cakes
- 1 pound cooked Dungeness crab meat, picked over for shells
- 1/2 cup panko breadcrumbs, plus extra for coating
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 green onions, finely sliced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Lemon wedges, for serving
Optional Dipping Sauce
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh dill or parsley
Instructions
- Prepare the crab: Gently pick through the Dungeness crab meat to remove any remaining shell fragments while keeping the crab in large pieces to maintain texture.
- Make the binder: In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and black pepper until smooth.
- Add the flavorings: Stir in the finely sliced green onions and chopped fresh parsley to the binder mixture for freshness and flavor.
- Combine the mixture: Gently fold in the crab meat and 1/2 cup panko breadcrumbs, being careful to keep the crab pieces intact and avoid overmixing.
- Shape the crab cakes: Form the mixture into 6 to 8 evenly sized patties. If the mixture feels too loose, add a little more panko breadcrumbs to help bind.
- Chill: Place the shaped patties on a plate, cover, and refrigerate for 20 to 30 minutes to allow them to firm up and hold their shape during cooking.
- Coat the patties: Lightly press each crab cake into extra panko breadcrumbs to create a crispier coating when cooked.
- Heat the pan: Warm the butter and olive oil together in a large skillet over medium heat until melted and hot.
- Cook the crab cakes: Add the patties to the skillet without crowding and cook for 3 to 5 minutes per side until golden brown and heated through. Cook in batches if necessary to avoid overcrowding.
- Prepare the dipping sauce: In a small bowl, mix the mayonnaise, lemon juice, Dijon mustard, and chopped fresh dill or parsley until well combined and smooth.
- Serve: Transfer the crab cakes to a serving plate and serve hot with lemon wedges and the prepared dipping sauce on the side.
Notes
- Handle the crab meat gently to keep large chunks intact for a better texture.
- Drain the crab meat well to avoid excess moisture which can make the patties fall apart.
- Chilling the patties before cooking helps them hold together during pan-frying.
- Fresh or pasteurized crab meat can be used, just ensure it is properly refrigerated and handled.
- For a baked option, place coated patties on a greased baking sheet and bake at 400°F (200°C) for 12–15 minutes, turning once halfway through, until golden and cooked through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet or oven to retain crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course, Lunch, Seafood
- Method: Stovetop, Pan-Frying
- Cuisine: American, Pacific Northwest
