Dungeness Crab Cakes

Winter holiday weekends in our house often include fresh dungeness crab when it’s in season. My mother always worries we won’t have enough so we inevitably end up with an extra crab or two. It’s quite the pleasant headache, because nobody wants to waste such wonderful crab, but day old crab is a tough sell. Enter these Crabcakes!


  • 1 pound lump dungeness crabmeat, picked over for shells
  • 1/3 cup mayonnaise
  • 1/2 cup panko bread crumbs
  • 1 large egg, beaten
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 4 dashes Tabasco
  • 1/2 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil and/or unsalted butter, plus more as needed
  • Lemon wedges, for serving


  1. In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, Worcestershire, Tabasco, and paprika. Season with salt and pepper and stir until thoroughly combined.
  2. Gently fold in remaining half of crabmeat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. Form into patties and arrange on a parchment-lined baking sheet.
  3. In a large cast iron or nonstick skillet, heat oil (and/or butter) over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning, until browned and crispy on both sides, about 10 minutes. Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
  4. Serve right away with lemon wedges and tartar sauce, if desired.

Courtesy: http://www.seriouseats.com/recipes/2017/05/classic-maryland-crab-cakes-recipe.html


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