Crab cakes
Dungeness crab cakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Appetizer
Cuisine: American
Keyword: crab
Servings: 4 - 6 people
Author: Michelle Barsness
  • 1 lb dungeness crab meat cooked and removed from shell
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 egg
  • 1 cup panko bread crumbs
  • 1 zest and juice of a small lemon
  • 1/2 a red bell pepper finely diced
  • 1/4 cup walla walla sweet onion finely diced
  • 2 tbsp Italian parsley or chives chopped
  • salt and pepper
  • 2 tbsp vegetable oil for frying
  • 1 tbsp butter for frying (optional)
  • Thai sweet chili sauce for serving
  • lemon wedges for serving
  1. Gently squeeze all the water out of the crab meat. In a large bowl, combine all the ingredients up to parsley (or chives) and season with a pinch of salt and pepper. Adjust the wetness of the mixture by adding more panko as necssary. Be careful not to overwork the mixture. Gently form small patties. These are best made immediately. If the mixture sits in the fridge, I find it gets too wet.

  2. Heat the oil in a large non-stick frying pan. If desired add butter. This adds additional flavor. Cook until both sides are golden brown and heated through. Turn once.

  3. Serve with lemon wedges and Thai chili sauce.

Recipe Notes

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