Delicious Dungeness Crab Cake Recipes

As a seafood lover living on the West Coast, one of my favorite dishes is Dungeness crab. I’m lucky to live where fresh Dungeness crab is readily available for the year. While boiled or steamed Dungeness crab with melted butter is hard to beat, crab cakes are a tasty way to enjoy this sweet, succulent shellfish. In this article, I’ll share my tips for making the best Dungeness crab cake recipes at home and several delicious recipe ideas. You’ll find plenty of options, whether you want to start with a basic crab cake recipe and experiment with different seasonings and binders or try a more complex recipe. Finally, I’ll also answer some frequently asked questions about Dungeness crab cakes.

Choosing Dungeness Crab for Crab Cake Recipes

Dungeness crab has become synonymous with West Coast seafood. Its sweet, mild flavor and firm yet flaky texture make it one of the best crab varieties for crab cakes. Blue crab, which is more common on the East Coast, works very well. I don’t recommend using imitations or canned crab for crab cakes—the flavor and texture suffer.

Choose live or freshly cooked crab when buying Dungeness crab for crab cakes. Refrigerated cooked crab meat works in a pinch, but the texture won’t be as good. For the best results, use chunks of crab rather than shredded or flaked meat, which can make your crab cakes mushy. Carefully check the crab meat for any stray shells or cartilage.

How much crab meat do you need? Generally, 1 pound of crab yields about 1 cup of cooked meat. You’ll want around 1 cup of crab per 4 large crab cakes.

Seasonings That Complement Dungeness Crab

One of the great things about crab cakes is that they provide a neutral-flavored canvas for all sorts of herbs, spices, and other seasonings. Here are some of my favorites for Dungeness crab cakes:

• Old Bay or other Cajun seasoning
• Lemon zest and juice
• Dill
• Parsley
• Chives
• Paprika
• Cumin
• Dry mustard
• Chili powder or cayenne (for a bit of heat)
• Worcestershire sauce

Don’t be afraid to experiment with different spice blends and fresh herbs to find your perfect combination. Start with 1-2 teaspoons of dried spices or 1-2 tablespoons of fresh herbs for 1 pound of crab.

Binders and Fillers to Hold Crab Cakes Together

You’ll need some binder to help the crab cakes hold their shape. Here are some common choices:

• Breadcrumbs: These classic crumbs can be fresh or panko-style. Make your own by pulsing bread in the food processor for the newest flavor.
• Crackers: Buttery Ritz-style crackers add great flavor. Crush them up to make fresh crumbs.
• Mayonnaise: Adds moisture and richness, which is especially helpful for crab cakes that will be pan-fried. Use sparingly to avoid sentimentality.
• Eggs: Lightly beaten eggs act as a binder. One large egg per 1 pound of crab is a good starting point.
• Panko breadcrumbs: These Japanese-style crumbs have a light crunch. Use with caution, as they can make crab cakes dense.

I also like adding a small amount of filler to make the crab flavor pop. Chopped bell peppers and scallions are two of my favorites.

How to Form and Cook Dungeness Crab Cakes

1. Mix the crab gently with other ingredients. Be careful not to overmix, which can damage the texture of the crab.
2. Use a light hand to form cakes. Gently shape them into rounds or patties, pressing firmly enough to hold them together. Don’t pack too tightly.
3. Chill before cooking. Refrigerate the crab cakes for at least 30 minutes, which helps them hold their shape better.
4. Pan-fry for crispness. In a skillet with butter or oil, cook 4-5 minutes per side over medium heat until browned.
5. Or bake for convenience. Bake at 375°F for 12-15 minutes on an oiled sheet pan. The texture won’t be quite as crisp.

No matter which cooking method you use, do not overcook the crab cakes, or the texture will suffer. An internal temperature of 140-145°F is ideal. Now, let’s get to some delicious Dungeness crab cake recipes!

Basic Dungeness Crab Cake Recipe

This straightforward crab cake recipe is a great place to start. Tweak it by adding different herbs and spices until you find your perfect blend.

Makes four large crab cakes

• 1 pound fresh Dungeness crab meat, picked over for shells
• One large egg, lightly beaten
• 1⁄4 cup mayonnaise
• Two tablespoons diced red bell pepper
• Two tablespoons minced fresh chives
• One tablespoon of Dijon mustard
• 1 1⁄2 teaspoons Old Bay seasoning
• 1⁄2 cup panko breadcrumbs
• Salt and pepper to taste
• 2-3 tablespoons vegetable oil for pan-frying

1. In a medium bowl, gently mix the crab, egg, mayonnaise, bell pepper, chives, mustard, Old Bay, panko, salt, and pepper. Avoid overmixing.
2. Divide the mixture into four equal portions. Gently form into thick patties, about 3⁄4-inch tall.
3. Refrigerate the crab cakes for at least 30 minutes.
4. In a large skillet over medium heat, add the vegetable oil. When the oil shimmers, gently add the crab cakes. Cook for 4-5 minutes per side until golden brown.
5. Transfer the crab cakes to a paper towel-lined plate. Serve warm.

These crab cakes pair beautifully with lemon wedges, remoulade sauce, or tartar sauce for dipping.

Cajun Spiced Dungeness Crab Cakes

The bold Cajun flavors of paprika, cayenne, mustard, and scallions give these crab cakes an extra kick. Be ready for some heat!

Makes four large crab cakes

• 1 pound fresh Dungeness crab meat, picked over for shells
• One large egg, lightly beaten
• 1⁄4 cup mayonnaise
• Two scallions, finely chopped
• 1 1⁄2 teaspoons Cajun seasoning
• One teaspoon paprika
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 cup panko breadcrumbs
• Salt and pepper to taste
• Three tablespoons vegetable oil for pan-frying

1. In a medium bowl, gently mix the crab, egg, mayonnaise, scallions, Cajun seasoning, paprika, mustard, cayenne, panko, salt, and pepper. Avoid overmixing.
2. Divide the mixture into four equal portions. Gently form into thick patties, about 3⁄4-inch tall.
3. Refrigerate the crab cakes for at least 30 minutes.
4. In a large skillet over medium heat, add the vegetable oil. When the oil shimmers, gently add the crab cakes. Cook for 4-5 minutes per side until golden brown.
5. Transfer the crab cakes to a paper towel-lined plate. Serve warm with rémoulade sauce.

Feel free to adjust the cayenne to your desired spiciness. Serve with plenty of lemon wedges for squeezing.

Lemon Dill Dungeness Crab Cakes

Bright lemon and fresh dill give these crab cakes a lovely summery flair. The tart lemon juice helps cut through the richness.

Makes four large crab cakes

• 1 pound fresh Dungeness crab meat, picked over for shells
• One large egg, lightly beaten
• 1⁄4 cup mayonnaise
• Zest of 1 lemon
• Two tablespoons of fresh lemon juice
• Two tablespoons minced fresh dill
• Two teaspoons of Dijon mustard
• 1⁄2 cup panko breadcrumbs
• Salt and pepper to taste
• Three tablespoons olive oil for pan frying

1. In a medium bowl, gently mix the crab, egg, mayonnaise, lemon zest, juice, dill, mustard, panko, salt, and pepper. Avoid overmixing.
2. Divide the mixture into four equal portions. Gently form into thick patties, about 3⁄4-inch tall.
3. Refrigerate the crab cakes for at least 30 minutes.
4. In a large skillet over medium heat, add the olive oil. When the oil shimmers, gently add the crab cakes. Cook for 4-5 minutes per side until golden brown.
5. Transfer the crab cakes to a paper towel-lined plate. Serve warm with lemon wedges.

For an extra lemony kick, serve with a drizzle of lemon aioli sauce. Tart and tangy perfection!

Mini Dungeness Crab Cakes

These cute little crab cakes are perfect for passing around at parties. The sizes make them ideal for appetizers.

Makes 24 mini crab cakes

• 1 pound fresh Dungeness crab meat, picked over for shells
• One large egg, lightly beaten
• Three tablespoons mayonnaise
• One small shallot, minced
• Two tablespoons minced fresh parsley
• 1 1⁄2 teaspoons mustard powder
• One teaspoon Old Bay seasoning
• 1⁄2 cup panko breadcrumbs
• Salt and pepper to taste
• 3-4 tablespoons olive oil for pan frying

1. In a medium bowl, gently mix the crab, egg, mayonnaise, shallot, parsley, mustard powder, Old Bay, panko, salt, and pepper. Avoid overmixing.
2. Use a small cookie scoop or spoon to divide the mixture into 24 equal portions. Gently form into small patties, about 1⁄2-inch tall.
3. Refrigerate the mini crab cakes for at least 30 minutes.
4. In a large nonstick skillet over medium heat, add the olive oil. When the oil shimmers, gently add some crab cakes without overcrowding. Cook for 2-3 minutes per side until golden brown.
5. Transfer the cooked crab cakes to a paper towel-lined plate. Repeat with remaining crab cakes. Serve warm with rémoulade or tartar sauce for dipping.

These mini crab cakes pack a big crabby punch with the right seasonings!

Oven-Baked Pecan Dungeness Crab Cakes

For a crunchy twist, these crab cakes are topped with chopped toasted pecans before baking. The nuts add fantastic texture.

Makes four crab cakes

• 1 pound fresh Dungeness crab meat, picked over for shells
• One large egg
• 1⁄4 cup mayonnaise
• One shallot, minced
• One teaspoon Dijon mustard
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon paprika
• 1⁄2 cup panko breadcrumbs
• Two tablespoons chopped fresh parsley
• Salt and pepper to taste
• 1⁄3 cup chopped toasted pecans

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, gently mix the crab, egg, mayonnaise, shallot, mustard, chili powder, paprika, panko, parsley, salt, and pepper. Avoid overmixing.
3. Divide the mixture into four equal portions. Gently form into patties about 3⁄4-inch thick.
4. Place the crab cakes on the prepared baking sheet. Top each evenly with the toasted pecans, gently pressing to adhere.
5. Bake for 12-15 minutes until heated through. The nuts will be lightly browned.
6. Transfer the crab cakes to a serving platter. Serve immediately with lemon wedges.

The pecans add a fantastic crunch to contrast the soft crab cake interior. Serve these crowd-pleasers warm from the oven.

Curried Dungeness Crab Cake Sliders

These crab cake sliders are full of Indian-inspired flavor. The curry powder and mango chutney lend a delicious aromatic quality.

Makes eight mini crab cake sliders

For the crab cakes:

• 1 pound fresh Dungeness crab meat, picked over for shells
• One large egg, lightly beaten
• Two tablespoons mayonnaise
• One small shallot, minced
• 1 1⁄2 teaspoons curry powder
• One teaspoon grated fresh ginger
• Two tablespoons mango chutney
• Two tablespoons panko breadcrumbs
• Salt and pepper to taste

The slider buns:

• Eight mini slider buns or rolls
• Softened butter for spreading

The curry aioli:

• 1⁄4 cup mayonnaise
• One teaspoon of curry powder
• One teaspoon of lime juice

1. Gently mix the crab cake ingredients, being careful not to overmix. Divide into eight equal portions and shape into small patties. Refrigerate for at least 30 minutes.
2. Meanwhile, stir together the aioli ingredients. Spread the inside of each bun with butter.
3. Heat a skillet over medium heat. Cook the chilled crab cakes for 2-3 minutes per side until golden brown.
4. Build each slider on a bun with curry aioli, greens, and other desired toppings. Serve immediately.

The aromatic curry and ginger add incredible flavor to these crab cake sliders!

Frequently Asked Questions

1. How do I know if crabmeat is fresh?

Fresh crabmeat will have a sweet, salty scent and no fishy odor. It should be moist but not sitting in liquid. Avoid crabmeat with yellow or brown discoloration.

2. Can I freeze extra crabmeat for later use?

Yes, you can freeze extra crabmeat for up to 3 months. Thaw in the refrigerator before using. The texture may become slightly mushier.

3. What’s the best way to pick crab for crab cakes?

Carefully pick crabmeat in chunks rather than shredding or flaking it for the best texture. Try to keep the chunks as large as possible.

4. Why do my crab cakes fall apart?

You likely need more binder if your crab cakes don’t hold together. Try adding another egg or some more breadcrumbs. Chilling the cakes before cooking also helps.

5. How do I get my crab cakes perfectly round?

Using a scoop or ring mold to shape the crab cakes helps achieve an excellent round shape. Chilling them before cooking also improves their shape.

6. Why are my crab cakes mushy or pasty?

Overmixing the crabmeat can damage the texture and make cakes mushy. Use a gentle hand when forming cakes. Adding too much mayonnaise can also make them dense.

7. How can I tweak a basic crab cake recipe?

Try adding different herbs, spices, vegetables, citrus zest, mustard, hot sauce, or other flavors. Swap out the binder and filler ingredients, too.

8. What’s the best way to cook crab cakes?

For the crispiest cakes, pan-fry them in butter or oil for 4-5 minutes per side. Baking gives a more excellent shape but less browning.

9. What are good crab cake serving ideas?

Lemon wedges, remoulade or tartar sauce, mango chutney, and aiolis or mayos make tasty accompaniments. Serve on buns as sliders or on salad greens.

Last Words

Dungeness crab cakes make for an utterly delicious meal or appetizer if you use fresh, high-quality crabmeat and avoid overmixing. Balance is essential—you want enough binder to hold the cakes together but not so much that they become dense. Among the 6 reasons to choose a seafood restaurant for your next date night is the culinary delight of perfectly fried crab cakes, where the crisp exterior meets your palate’s desire for exploration, inviting you to customize seasonings and add-ins to craft your ideal recipe. Just be sure not to overcomplicate things to let the sweet crab flavor sing. I hope you’ll enjoy these tasty Dungeness crab cake recipes for many future meals. Let me know if you have a favorite recipe; I should try it!