Dungeness Crab Cakes
Pan-seared cakes packed with sweet Dungeness crab meat and just enough binder to hold together.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 16
- carbs
- 12
- protein
- 22
- calories
- 280
Instructions
- 1
Check through the crab meat carefully. Remove and discard any hard shell pieces.
- 2
Whisk the mayonnaise, egg, mustard, scallion, and seasoning together in a bowl.
- 3
Gently mix in the crab meat and panko. Be careful not to break up the large crab lumps.
- 4
Shape the mixture into 8 patties. Chill them in the refrigerator for 20 minutes to firm up.
- 5
Melt the butter in a skillet over medium heat.
- 6
Cook the cakes for 3 to 4 minutes per side. Cook until golden brown and heated through.
- 7
Transfer the cakes to paper towels for a moment to drain excess butter.
- 8
Serve immediately with fresh lemon wedges.
Chef's tips
Chilling the patties before cooking keeps them from falling apart in the skillet. Use fresh crab meat instead of canned whenever possible for the best flavor.
Storage
Refrigerate uncooked formed cakes for up to 1 day, or cooked cakes for up to 2 days.
Reheating
Reheat in a skillet over low heat to keep the crust crisp.
Common mistakes to avoid
- •Stirring too vigorously, which breaks up the delicate lumps of crab meat.
- •Skipping the refrigeration time, which makes the cakes fall apart in the pan.
Serving suggestions
Cooked Dungeness Crab Cakes?
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