Dungeness crab cakes are a delicacy that perfectly showcases the sweet, tender flavor of the Pacific Northwest’s prized crab. These golden, pan-fried cakes are lightly seasoned to let the crab shine, complemented by a touch of herbs, breadcrumbs, and a creamy binding agent like mayonnaise. Perfect for a special appetizer or a main course, these crab cakes pair beautifully with a zesty remoulade or a simple squeeze of lemon for added brightness. They’re easy to prepare, yet deliver a sophisticated seafood dish that feels indulgent and fresh.
Ingredients:
- 1 lb Dungeness crab meat, picked over for shells
- 1/2 cup breadcrumbs (panko or regular)
- 2 tbsp mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1/4 cup finely chopped green onions
- 1 tbsp fresh parsley, chopped
- 1/2 tsp Old Bay seasoning
- Salt and pepper to taste
- 2 tbsp olive oil or butter (for frying)
- Lemon wedges, for serving
Instructions:
- Prepare the Crab Cake Mixture: In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, green onions, parsley, Old Bay seasoning, salt, and pepper. Mix until just combined, being careful not to break up the crab meat too much.
- Form the Crab Cakes: Divide the mixture into 6-8 equal portions and shape them into patties about 1 inch thick. Place the crab cakes on a plate and refrigerate for 30 minutes to firm up.
- Cook the Crab Cakes: Heat olive oil or butter in a large skillet over medium heat. Once hot, carefully add the crab cakes to the pan, cooking for 3-4 minutes on each side, or until golden brown and crispy.
- Serve: Remove the crab cakes from the skillet and drain on a paper towel-lined plate. Serve immediately with lemon wedges or your favorite sauce, such as remoulade or tartar sauce.
Enjoy your flavorful Dungeness crab cakes with a crisp salad or roasted vegetables for a complete meal!
