Oregon Dungeness Crab Cakes
Pan-fried crab cakes made with sweet, delicate Dungeness crab meat harvested off the Oregon coast.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 19
- carbs
- 14
- protein
- 22
- calories
- 320
Instructions
- 1
Check the crab meat with your fingers. Remove any bits of shell you find.
- 2
Whisk the mayonnaise, egg, mustard, and Old Bay seasoning together in a bowl.
- 3
Gently stir in the crab meat, panko, and sliced green onion. Mix carefully so the crab stays in chunks.
- 4
Shape the mixture into 8 patties. Chill them in the refrigerator for 15 minutes so they hold together.
- 5
Melt the butter in a skillet over medium heat.
- 6
Fry the cakes for 3-4 minutes per side. Cook until they turn golden brown and hot throughout.
- 7
Serve right away with lemon wedges.
Chef's tips
Chill the patties before cooking so they do not fall apart in the pan. Fresh crab gives the best texture.
Storage
Refrigerate uncooked patties for up to 1 day before frying.
Reheating
Reheat cooked cakes in a skillet over low heat to keep the crust crisp.
Common mistakes to avoid
- •Mixing too hard, which crushes the crab meat.
- •Skipping the chill time, which makes the cakes break apart in the skillet.
Serving suggestions
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