These simply seasoned Dungeness crab cakes are a little sweet, savory and fry up to a special treat! I love serving them with this sweet and spicy Thai Chili Sauce.
During the summer months we love crabbing. It’s a fun way to spend the day. Drop a couple crab pots, tour around looking for wildlife and then seeing if you were lucky enough to catch any crab.
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Dungeness crab are from the Pacific Northwest and are named after the town Dungeness, Washington. Their flesh has what is considered to be a delicate flavor and slightly sweet taste. If you’re not into catching your own crab then you’ll want to pay close attention to sales. When dungeness crab goes on sale at the grocery store – run, don’t walk to get some! This is a special treat since dungeness crab can run upwards $30.00/lb depending on the season. It makes an impressive and perfect start to any Northwest style meal.
We often cook our crab, shell it, portion it and then freeze it in air tight packaging. A vacuum sealer like this one is perfect for an air tight seal. Then you can enjoy dungeness crab cakes any time throughout the year.
Dungeness crab is also very tasty just on it’s own. Try it in this great dungeness crab cobb salad with Hat Island dressing.
Do you ever go crabbing? Are crab cakes high on your list of favorite appetizers? Let me know your thoughts on this recipe below.
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Dungeness crab cakes
- 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
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.
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.
Serve with lemon wedges and Thai chili sauce.
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