Dungeness Crab Cakes are a classic seafood dish, beloved for their rich flavor and delicate texture. Made with lump crab meat, these cakes are lightly bound with a mixture of mayonnaise, Dijon mustard, and saltines, then coated in panko breadcrumbs for a perfect crispy finish.
Homemade Crab Cake Recipe
Crab Cakes are one of my favorite appetizers when I'm eating out, especially when they are well done. Well-done crab cakes mean WAY more crab and less filler than you will typically get, so ensure you get the best of the best and make your own crab cakes with roasted red pepper aioli.
Crab cakes are pretty much my favorite appetizer, and I like them FULL of crab. Most of the time when I am out and I order 3 crab cakes for $18 $38 (boy times have changed), I wind up sorely disappointed at the 90% bread crumb concoction that I was just served and irritated that I didn't just use that money to go get myself a pound of shelled crab meat and make my own. There have been a few places that have gotten it right, but they are very few and very far between.
Good news though – you don't NEED to go spend a million dollars at a restaurant. These are SO easy to make at home.
Why You'll Love This Recipe
- Rich Flavor: The combination of crab meat and seasonings creates a savory and satisfying taste.
- Easy Preparation: Simple steps and common ingredients make this a quick and easy recipe.
- Versatile: Perfect as an appetizer or a main dish, suitable for various occasions.
- Crispy Texture: The panko coating provides a satisfying crunch.
- Elegant Presentation: Served with lemon wedges and aioli, it’s a visually appealing dish.
6 Place To Enjoy Fresh Dungeness Crab on the Puget Sound
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Mayo
- Large Egg
- Dijon Mustard
- Worcestershire Sauce
- Garlic
- Saltines
- Lump Crab Meat
- Panko Bread Crumbs
- Canola Oil
- Fresh Lemon Wedges
Traeger Crab Stuffed Mushrooms
How To Make This Recipe
Wondering what you're getting yourself into when you make this dish? Here's a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you're cooking.
- Mix Wet Ingredients: Combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, and minced garlic in a bowl.
- Incorporate Crab and Crackers: Gently stir in lump crab meat and crushed saltines until just moistened.
- Form Cakes: Shape the mixture into discs, being careful not to pack them too tightly.
- Coat with Panko: Lightly coat the top and bottom of each cake with panko breadcrumbs.
- Fry: Heat canola oil in a non-stick skillet over medium heat. Fry the cakes until golden brown on both sides. Serve warm with lemon wedges and aioli.
Recipe FAQ
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for about 10 minutes or until warmed through.
Yes, you can prepare the crab cakes and refrigerate them, uncooked, for up to 24 hours. Fry them just before serving for the best texture and flavor.
You can use different types of crackers or breadcrumbs as a binder. For a spicier version, add a pinch of cayenne pepper or finely chopped jalapeños to the mixture.
Serve This With…
- Roasted Red Pepper Aioli: Adds a creamy, tangy contrast.
- Mixed Green Salad: A light, refreshing side.
- Garlic Bread: Perfect for soaking up any extra flavors.
Recipes Using Crab
- Crab Rangoon Dip with Crispy Wonton Chips from Cake n Knife
- Holiday Crab and Shrimp Cocktail Board
- Crab Fried Rice from Will Cook For Smiles
- Blackstone Crab Scampi
- Crock Pot Crab Dip from Lemon Tree Dwelling
- Dungeness Crab Bisque
- Baked Crab Cakes from Life is but a Dish
- Grilled Crab Cakes
- Crab-Stuffed Lingcod
Dungeness Crab Cakes
These tender and delicious crab cakes are made from heaps of Dungeness crab, and are way more crab than filling. Corn flakes are the secret ingredient and binder here, and add such a wonderful crunch!
Ingredients
- 16 oz Dungeness crab
- 2 teaspoons minced garlic
- 2 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1 egg white
- 1/2 - 3/4 cup corn flake crumbs
Instructions
- Combine the mayo, egg, dijon, Worchestershire, and minced garlic. Stir until combined.
- Add in crab meats and crushed crackers and gently stir until crab and crackers are moistened. Gently form into discs.
- You don't want to pack them too tightly. They should barely stay together and be quite moist.
- Coat exterior top and bottom with panko.
- Heat oil in a non-stick skillet over medium heat. Fry until golden brown. Flip and fry other side until golden.
- Serve warm with roasted red pepper aioli and lemon wedges.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 59mgSodium: 521mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 18g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Charles Kemp
Tuesday 10th of May 2016
I am really new to the whole seafood diet. I really would like to start trying crab because crab is really good. Crab cakes sound really good right now and what better time to try something when you are actually craving it!