📝 About This Recipe
Celebrate the crown jewel of the Pacific Northwest with these succulent Dungeness crab cakes, featuring the naturally sweet, buttery meat harvested from the cold coastal waters. Unlike Maryland-style cakes, these highlight the delicate texture of Dungeness by using a minimal 'binder' of citrusy aromatics and panko, ensuring every bite is packed with seafood. Seared to a golden-brown crisp, they offer a sophisticated balance of oceanic saltiness and bright, herbaceous notes.
🥗 Ingredients
The Crab Cakes
- 1 pound Fresh Dungeness crab meat (lump meat, picked over for shells and drained well)
- 1/2 cup Panko breadcrumbs (plus extra for dredging)
- 1/4 cup Mayonnaise (high quality, like Hellmann's or Best Foods)
- 1 Egg (large, lightly beaten)
- 1 tablespoon Dijon mustard (for a subtle tang)
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons Celery (very finely minced)
- 2 tablespoons Fresh chives (finely chopped)
- 1 teaspoon Lemon zest (from about half a lemon)
- 2 tablespoons Unsalted butter (for frying)
- 2 tablespoons Neutral oil (grapeseed or canola for a high smoke point)
Lemon-Chive Aioli
- 1/2 cup Mayonnaise
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Fresh chives (minced)
- 1 pinch Kosher salt and black pepper (to taste)
👨🍳 Instructions
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1
Thoroughly inspect the crab meat for any stray bits of shell or cartilage. Place the meat in a fine-mesh sieve and press gently to remove excess moisture; Dungeness can be quite juicy, and too much liquid will cause the cakes to fall apart.
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2
In a small mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Old Bay, Worcestershire sauce, and lemon zest until smooth.
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3
In a larger bowl, combine the crab meat, finely minced celery, and 2 tablespoons of chives. Toss gently with your hands or a rubber spatula to avoid breaking up the large lumps of meat.
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4
Pour the wet mayonnaise mixture over the crab and sprinkle with 1/2 cup of panko breadcrumbs. Fold everything together very gently until just combined.
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5
Divide the mixture into 8 equal portions (about 1/3 cup each). Gently shape them into patties about 1 inch thick. Do not pack them too tightly; a light touch ensures a tender interior.
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6
Place the patties on a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for at least 30 minutes. This 'rest' is crucial for the proteins to set and the breadcrumbs to hydrate, keeping the cakes together during frying.
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7
While the cakes chill, prepare the aioli by whisking together the mayonnaise, lemon juice, grated garlic, and chives in a small bowl. Season with salt and pepper, then refrigerate until serving.
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8
When ready to cook, lightly dust the top and bottom of each chilled crab cake with a thin layer of extra panko for added crunch.
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9
Heat the oil and butter in a large non-stick or cast-iron skillet over medium heat. The butter should be bubbling but not browning.
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10
Carefully place the crab cakes in the skillet. Work in batches if necessary to avoid overcrowding, which causes steaming rather than searing.
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11
Fry the cakes for 4-5 minutes on the first side until deeply golden brown. Carefully flip with a thin fish spatula.
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12
Cook for another 3-4 minutes on the second side until crispy and heated through to the center (about 145°F internal temperature).
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13
Transfer the finished cakes to a paper-towel-lined plate for just a moment to drain any excess oil.
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14
Serve immediately while hot, topped with a dollop of the Lemon-Chive Aioli and a wedge of fresh lemon on the side.
💡 Chef's Tips
Always use fresh Dungeness crab if possible; if using canned, look for 'refrigerated' brands and drain them extensively. To prevent the cakes from falling apart, ensure your celery and chives are minced as finely as possible so they don't create air pockets. If the mixture feels too wet to form patties, add 1-2 more tablespoons of panko, but wait 5 minutes for it to absorb the moisture before adding more. Use a combination of butter and oil for frying; the butter provides flavor and browning, while the oil prevents the butter from burning at high heat. Never press down on the cakes with a spatula while they are cooking, as this squeezes out the flavorful juices.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pacific Northwest Pinot Gris or a dry Riesling to cut through the richness. Serve alongside a simple arugula salad with a light lemon vinaigrette to balance the savory notes. For a classic PNW meal, serve with a side of grilled asparagus or roasted baby potatoes. Transform these into a main course by serving them atop a bed of creamy corn succotash. Top with a few slices of fresh avocado for a creamy, modern West Coast twist.