dungeness crab cakes

crab cakes

Fresh Dungeness crab cakes. When we set our crab pot, I am hoping for a full catch so that I can make these crabcakes with the leftover meat. In the San Juan Islands you are allowed 5 males over 6.25″ across. If you limit several days in a row, that is a lot of crab meat to enjoy. My standard requirement for a crab cake recipe is that you need to taste the crab meat. All other ingredients need to enhance the delicate flavor of the sweet Dungeness crab.

dungeness crab cakes

Print Recipe
Serves: 6 Cooking Time: 20 minutes


  • 2 large eggs, lightly beaten
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 tablespoons red pepper, minced
  • 2 tablespoons onion, minced
  • 2 tablespoons celery, minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3 dashes of hot sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound lump crabmeat
  • ¾ cup panko or crushed saltine crackers, plus ½ cup to coat patties
  • 2 tablespoons olive oil



Whisk together eggs, mayonnaise, mustard, red pepper, onion, celery, parsley, hot sauce, salt and pepper. Gently stir in crab, and panko.


Shape mixture into 12 (3-inch) patties, pressing gently to flatten. Evenly coat each cake with panko. Refrigerate 1 hour.


Heat 2 tablespoons olive oil in large nonstick skillet over medium heat. Cook crab cakes until brown and crisp, about 4 minutes per side. Cook in batches so you do not crowd the pan.


Serve with seafood cocktail sauce or fresh aioli.


Make sure to handle the crab meat gently to keep the large chunks in tact. The best crab cakes are ones where you can taste the crab.

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  • Reply
    August 21, 2017 at 1:58 am

    Love this recipe. Love the photo!

  • Reply
    Gigi Wallace
    August 22, 2017 at 2:13 am

    I just made this recipe minus the dash of hot sauce and with salmon in lieu of crab. I occasionally have left over salmon and now I have the perfect recipe to spend out a delicious meal. Thank You Cooking Afloat!

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