Dungeness Crab Cakes
Dive into coastal flavors with these irresistible Dungeness Crab Cakes, a perfect balance of tender, flaky crab meat and golden, crispy Panko breadcrumbs. Infused with the bold zest of Old Bay seasoning, Dijon mustard, fresh parsley, and a hint of lemon juice, these crab cakes offer a flavorful bite in every forkful. Easy to whip up in just 30 minutes, the recipe combines simple techniques like pan-searing for a crispy exterior while keeping the inside moist and delicate. Served warm with lemon wedges and your favorite dipping sauce—whether tartar or spicy aioli—these crab cakes make a show-stopping appetizer or a decadent main course. Perfect for seafood lovers, this dish captures the essence of fresh Dungeness crab and brings it to your table with restaurant-quality appeal!
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Recipe Information
Ingredients
- 1 lb Dungeness crab meat
- 1 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp Fresh parsley
- 2 stalks Green onions
- 1 large Egg
- 2 tsp Old Bay seasoning
- 1 tbsp Fresh lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Vegetable oil
Instructions
In a large mixing bowl, gently combine the Dungeness crab meat, 1/2 cup of the Panko breadcrumbs, mayonnaise, Dijon mustard, chopped fresh parsley, finely chopped green onions, egg, Old Bay seasoning, fresh lemon juice, salt, and black pepper. Be careful not to overmix to maintain the texture of the crab meat.
Divide the mixture into 8 equal portions and shape them into round, flat patties about 3 inches in diameter.
Place the remaining 1/2 cup of Panko breadcrumbs in a shallow dish. Gently coat each crab cake in the breadcrumbs, ensuring an even layer on both sides.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Once the oil is shimmering, add half of the crab cakes to the skillet. Cook for 3–4 minutes per side, or until golden brown and crisp.
Remove the cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Repeat the process with the remaining crab cakes, adding more oil to the skillet as needed.
Serve the crab cakes warm with lemon wedges and your choice of dipping sauce, such as tartar sauce or spicy aioli.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 400 mg | 31% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1749 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
