Dungeness Crab Cakes (Crispy, Packed with Real Crab)

Dungeness crab cakes should taste of crab, not bread. These use half a pound of sweet Dungeness crab with just enough mayonnaise, Dijon and panko to hold it together, a little Old Bay and parsley for seasoning, and a quick chill so they keep their shape. Pan-fried in a thin layer of oil, they turn crisp and golden outside while staying tender and juicy inside. A simple lemon garlic aioli finishes them. If you are celebrating with seafood, our lobster tail recipe makes a great companion.

Why you'll love this

• Mostly crab. Minimal filler lets the sweet Dungeness flavour shine.
• Crispy outside, tender inside. A panko coating and a hot pan.
• Holds together. A 30-minute chill keeps the cakes intact.
• Quick aioli. Made while the crab cakes chill.
• Restaurant-worthy. Elegant enough for guests, easy enough for a weeknight.
• Flexible. Serve as a main, a starter or on a sandwich.

Key ingredients & how to use them

• Dungeness crab meat — half a pound, about a cup. It is sweet, delicate and slightly nutty. Pick it over carefully for shell and keep the lumps whole.
• Mayonnaise and Dijon mustard — the binder. Just enough to hold the crab together and add a little tang.
• Panko breadcrumbs — half a cup, divided: some inside as a binder and the rest outside for a crisp crust.
• Sweet onion and parsley — finely sliced onion for gentle sweetness and crunch, parsley for freshness.
• Old Bay seasoning — the classic seafood spice blend. A little goes a long way.
• Flour and egg — a light dusting and dip before frying for an even golden crust.
• Grapeseed oil — a neutral oil with a high smoke point, ideal for pan-frying.
• Aioli ingredients — mayonnaise, Dijon, cayenne, garlic, lemon juice and olive oil.

How to make it (step by step)

1. 1

   Pick over the crab

   Spread the crab meat on a plate and run your fingers through it to find and remove any bits of shell or cartilage. Keep the pieces as large as you can — big, sweet lumps of Dungeness crab are the point of this recipe.

2. 2

   Mix gently

   In a large bowl, stir together the 2 tablespoons of mayonnaise and the Dijon. Add the crab, sweet onion, half the panko, the Old Bay, parsley, salt and pepper, and fold everything together gently with a spatula until it just holds. Do not mash the crab.

3. 3

   Shape and chill

   Divide the mixture into 4 equal portions and press each into a patty about 1 inch thick. Coat them in the remaining panko and refrigerate for 30 minutes. Chilling firms the binder so the cakes hold together in the pan.

4. 4

   Make the aioli

   While the crab cakes chill, whisk the mayonnaise, Dijon, cayenne, grated garlic, lemon juice and olive oil together. Season with salt and pepper and set aside.

5. 5

   Dust and dip

   Lightly dust each chilled crab cake in flour, tapping off the excess, then dip it in the beaten egg.

6. 6

   Fry until golden

   Heat a thin layer of grapeseed oil in a skillet over medium-high heat until shimmering. Fry the crab cakes for 4 to 5 minutes per side, turning once, until deep golden and heated through. Do not move them while the first side browns.

7. 7

   Drain and serve

   Drain briefly on paper towels, sprinkle with flaky sea salt and serve immediately with the aioli and lemon wedges.

Troubleshooting

• The crab cakes fall apart. They were not chilled long enough or were flipped too early. Chill for the full 30 minutes and let the first side brown before turning.
• They taste bready. Too much panko inside. Use only half in the mix and the rest as a coating.
• They are greasy. The oil was not hot enough. Heat it until it shimmers before adding the cakes.
• Burnt outside, cold inside. The heat was too high. Lower it to medium and cook a little longer.
• Shell in the crab cakes. Pick the crab over carefully on a plate before mixing.
• Bland. Season the mixture well and serve with lemon and aioli.

Choosing and preparing Dungeness crab

Dungeness crab, caught along the Pacific coast from Alaska to California, is prized for its sweet, delicate, slightly nutty meat. You can buy it as whole cooked crabs, as fresh picked meat from the seafood counter, or pasteurised in tubs. Fresh picked meat gives the best flavour and texture; if you cook and pick whole crabs yourself, a 2-pound crab yields roughly half a pound of meat, enough for this recipe.

Whatever you buy, drain off any liquid and pat the meat lightly dry so the crab cakes are not wet, then pick through it gently on a plate to remove shell and cartilage. Because Dungeness meat is so tender, fold the mixture rather than stirring, and you will keep the big, sweet pieces intact.

Serving ideas

Serve the crab cakes with lemon wedges, a crisp green salad and the aioli. They also work beautifully as a starter before a main like our pan-seared beef steak, or in a toasted bun for a crab cake sandwich.