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. Ideal as an appetizer or a main course, our Dungeness Crab Cake Recipe is quick to prepare and a guaranteed crowd-pleaser. Enjoy them with a squeeze of fresh lemon juice and a dollop of roasted red pepper aioli for an added burst of flavor.
Homemade Crab Cake Recipe
Homemade Crab Cakes are one of my favorite appetizers, ever, but most places do NOT do them justice.
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 them!
- 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
Dungeness Crab Cake 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 Dungeness Crab Cakes
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.
Dungeness Crab Cake FAQ
How should I store leftover crab cakes?
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.
Can I make crab cakes ahead of time?
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.
Are there any variations or substitutions for this recipe?
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.
Need some more inspiration for that crab you have?
- 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
Crab Cakes
Ingredients
- 1/2 cup mayo
- 1 large egg beaten
- 2 1/2 teaspoons dijon mustard
- 2 teaspoons Worchestershire sauce
- 1 clove garlic minced
- 10 saltines crushed
- 16 ounces lump crab meat
- 1/2 cup panko bread crumbs
- 1 cup canola oil for frying
- fresh lemon wedges for garnish and finishing
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.
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!