Dungeness Crab Cakes – a Pacific Northwest Classic
Living on an island, surrounded by the sea, fresh seafood is a given. July marks the start of crab season here on Whidbey. While driving around the island, especially the east side, red and white crab trap buoys dot the surface of the water. In the mornings and evenings, small boats and dinghies can be seen motoring out to set and check their crab pots. Stop by a boat launch and you will inevitably be greeted with happy folks cleaning their catch of Dungeness crab. Crab which is absolutely perfect for making Dungeness Crab Cakes.
I grew up taking family vacations in the San Juan Islands. Along with attempting to catch salmon, which we always found incredibly challenging, we tossed crab pots in the water. We always hoped for a big haul, which we were often rewarded with. I have such happy memories of crabbing. It stands to reason that crab is one of my favorite seafoods. I love it boiled and dipped in butter or made into crab cakes.
My dear friend, with whom I had my most recent French adventure, recently shared some Dungeness crab with me. I had to make the decision whether to eat it simply, or to create my lovely Dungeness Crab Cakes. The crab cakes won out. Along with our incessant search for the perfect mussels, my husband and I would also try crab cakes all around the world. We were on the hunt for “the best” and tried cakes from all over. I am pleased to say, that my favorite cakes by far are actually the ones that I make right here in my own kitchen! How convenient.
What makes these amazing?
The key to a truly Northwest-style crab cake is restraint. Fresh Dungeness crab, harvested from cold local waters, deserves to be the star. My Dungeness Crab Cake recipe is pretty much solid crab, not packed with bread and fillers. The result is a crab cake that is crisp on the outside and chock full of tasty crab on the inside. If you can’t find fresh crab locally, you can order amazing PNW Dungeness Crab Clusters from NW Wild Foods.
These crab cakes feel right at home served simply. Think a crisp fennel and apple slaw, a squeeze of fresh lemon, or even a light drizzle of herb aioli. Pair them with a chilled Washington white wine or a citrusy local IPA, and you’ve got a meal that reflects the region’s understated, local ingredient-driven style.
Dungeness Crab Cakes
Ingredients
- 1 Pound Cooked Dungeness crab meat
- 2 Tbsp Fresh Chopped Flat Leaf Parsley
- 1/2 tsp Dried Mustard
- 1 tsp Worcestershire Sauce
- 2 Large Eggs
- 2 Tbsp Mayonnaise
- 1 tsp Freshly Squeezed Lemon Juice
- Salt & Pepper
- 1/2 Cup Fresh Bread Crumbs
- 1 Package Panko
- Butter for frying
- Lemon Slices for Serving
Instructions
Preparing the Crab
- After crab is cleaned and boiled, use crab crackers and crab picks to clean the meat out of the crab. Make sure to get all the meat out of the body where the legs are attached.
- Set crab meat aside.
Preparing Crab Cake Mixture
- Tear small pieces of bread off of a slice to create your 1/2 cup of fresh bread crumbs. Set aside.
- In a medium bowl, add the Parsley, Dried Mustard, Worcestershire Sauce, Eggs, Mayonnaise, Lemon Juice, Salt, and Pepper. Mix together until well combined.
- Add the Crab Meat and Fresh Bread Crumbs to the egg mixture. Combine well, but do so gently.
Cooking Crab Cakes
- Set a cast iron frying pan over medium heat. Add butter to pan just before you are ready to cook your crab cakes. Start cooking once butter has melted.
- Dump a pile of Panko Bread Crumbs in the middle of a tray.
- Using a 1/3 Cup, scoop up some crab mixture. Level out the crab mixture.
- Gently dump the mixture onto the pile of Panko. It will be VERY loose. Gently shape and press it into the crumbs.
- Using a spatula, gently flip the crab cake to coat the other side of the cake with the Panko.
- After coating the other side, gently move the crab cake to the heated pan. You may need to re-shape it once it is in the pan. Not to worry. It will turn out perfectly!
- Cook for about 4 minutes, turning when you start to see the edges turning golden.
- Cook next side for 4 minutes. Remove to serving tray.
- Continue refreshing your pile of Panko and gently coating and cooking the crab cakes. You may need to clean the pan of "too toasty" bread crumbs in between batches.
- Serve with a slice of fresh lemon to use to drizzle fresh lemon juice over the crab cakes. Enjoy!
Favorite crab cake recipe!! Love the crab to breading ratio!
This recipe is pretty much all crab…. which makes it amazing! A little delicate to flip over in the pan, but worth it in the final product. A fish spatula works well for the flipping the crab cakes, since it is flexible and thin.