Panko Encrusted Dungeness Crab Cakes

Dungeness crab makes for a variety of great tasting meals including crab cakes. Crab cakes are popular throughout the United States from coast to coast. Although the meat of any type of crab species can be used to make a crab cake the taste will differ. Choose fresh Dungeness crab meat as the best option. Crab cakes are not only made with fresh crab meat but also include mayonnaise, bread crumbs, eggs, and an all-purpose seasoning. The time to prepare a batch of 16 crab cakes takes about 18 minutes with a cooking time of about 4-6 minutes tops. Try the recipe below to see why Dungeness crab cakes are on every seafood restaurant’s menu.


1 pound of fresh Dungeness crab meat

3 tbsp mayonnaise

¼ cup green onion, minced

2 eggs, lightly beaten

1/2 tbsp Worcestershire sauce

1/2 tbsp Dijon mustard

1/2 tbsp Old Bay Seasoning

1/2 cup Panko Bread Crumbs

1/4 tsp black pepper

1/4 cup fresh chopped flat parsley

1 tbsp fresh chopped dill

2 tablespoons unsalted butter

¼ cup vegetable oil

Lemon wedges

Cooking Directions:

In a large bowl, combine the mayonnaise, eggs, Worcestershire sauce, dry mustard, pepper and old bay seasoning. Mix ingredients until smooth.  Next, add to bowl: dill, parsley, and onions.  Mix again thoroughly.  Fold in the crab meat and 1/4 cup of the bread crumbs. Mix all ingredients together and shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining bread crumbs and transfer to a baking sheet lined with waxed paper.

In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

To purchase fresh Dungeness crab meat, click here: buy Dungeness crab meat

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