Dungeness Crab Cake: 5 Steps to Golden, Crispy Perfection

There’s something incredibly satisfying about biting into a golden-brown crab cake that’s crisp on the outside while tender, sweet, and savory on the inside. Among the many versions of crab cakes, few match the richness and uniquely sweet flavor of a Dungeness Crab Cake. Hailing from the Pacific Northwest, Dungeness crab is considered one of the finest varieties of crab meat, prized for its texture and taste.

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As a professional recipe blogger, I create recipes that are easy to follow yet built around premium flavor and finish. This Dungeness Crab Cake recipe is no exception. Whether you’re hosting a dinner party, preparing a special weekend meal, or simply treating yourself, these crab cakes deliver restaurant-quality results at home.

In this post, I’ll walk you through how to make golden, crispy Dungeness Crab Cakes in five straightforward steps. You’ll also find tips on prepping the ingredients, pairing the cakes with complementary sides, and making them ahead successfully.

How to Make Dungeness Crab Cake: Quick Overview

Dungeness Crab Cakes are not only versatile and flavorful; they’re also faster to prepare than many expect. This dish is defined by its juicy, flaky crab meat, bound gently with minimal filler and pan-fried for that signature crispness.

Unlike other seafood dishes that require lengthy prep or cook times, these crab cakes come together in a matter of minutes, requiring just light assembly before hitting the pan. The prep-to-plate time is under 30 minutes if your ingredients are ready, making this a great weeknight or special occasion option alike.

Key features that make this recipe stand out:

• Sweet, delicate Dungeness crab meat as the star ingredient
• Crisp, golden crust with a tender, almost creamy interior
• Balanced seasoning that lets the crab speak for itself

The Ingredients I Use to Bring My Dungeness Crab Cake to Life

Here’s everything you’ll need to make these Dungeness Crab Cakes:

Main Ingredients:

• 1 pound cooked Dungeness crab meat, picked over for shells
• 1 large egg
• 2 tablespoons mayonnaise (olive-oil-based or regular)
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce (alcohol-free version)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ½ cup panko breadcrumbs (or finely crushed saltine crackers)
• 2 tablespoons finely chopped fresh parsley or chives
• 2 tablespoons finely diced celery (optional for texture)
• 2 to 3 tablespoons neutral oil for frying (grapeseed, avocado, or canola oil)

Optional Accompaniments:

• Fresh lemon wedges for serving
• Simple lemon aioli or tartar sauce
• Extra herbs for garnish

The supporting ingredients highlight the freshness of the Dungeness crab, while breadcrumbs provide just enough structure. Keep your additions light and you’ll let the crab flavor take center stage.

Step-by-Step Instructions

Follow these five easy steps to prepare crispy, golden, flavor-packed Dungeness Crab Cakes that rival any gourmet seafood restaurant.

Step 1: Prepare the Crab Mixture

In a large bowl, combine the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, salt, pepper, and paprika. Whisk lightly until the mixture is smooth.

Fold in the crab meat, breadcrumbs, chopped parsley, and celery if using. Mix gently with a spatula or clean hands to avoid breaking up the crab too much.

Refrigerate the mixture for at least 10 minutes. This allows the ingredients to set and helps with shaping the crab cakes.

Step 2: Shape the Crab Cakes

Once slightly chilled, divide the mixture into 6 portions and form each into a round patty about 1 inch thick. Place the patties on a parchment-lined tray or plate.

If you have time, chill them again for another 10–15 minutes. This second chill helps the cakes hold their shape when frying.

Step 3: Heat the Oil and Prepare to Cook

Heat a nonstick or cast-iron skillet over medium heat and add 2 to 3 tablespoons of oil. Let the oil heat through for about 2 minutes—hot enough for a sear but not smoking.

Gently place the crab cakes in the skillet, leaving room between each for easy flipping.

Step 4: Sear to Golden Perfection

Cook the crab cakes for 3 to 4 minutes per side, turning once with a spatula when the bottoms are a rich golden brown. Do not press them down or move them too early.

Once both sides are crispy and the inside is warmed through, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.

Step 5: Plate and Serve

Serve your Dungeness Crab Cakes immediately while hot and crispy. Top it off with a few lemon wedges and a handful of fresh herbs for a bright, flavorful finish. If you’re using a dipping sauce, serve it on the side or drizzle lightly over the top.

What to Serve Dungeness Crab Cake With

Hosting a crab cake dinner or lunch? Make it a meal by pairing with sides that match the light, coastal profile of the dish.

Here are some great complimentary options:

Salads & Vegetables:

• Mixed greens with citrus vinaigrette
• Cucumber and tomato salad with fresh herbs
• Grilled or steamed asparagus with lemon zest

Starches:

• Seasoned rice or orzo with fresh herbs
• Roasted baby potatoes or fingerlings
• Sweet potato fries or wedges

Dips and Sauces:

• Creamy lemon-dill yogurt sauce
• Garlic aioli made without raw egg
• Classic tartar sauce (homemade or store-bought)

Drinks:

• Sparkling water with lemon or mint
• Herbal iced tea
• Fresh cucumber or melon juice

Stick with clean, fresh flavors that won’t overwhelm the delicate crab taste.

Top Tips for Perfecting Dungeness Crab Cake

Want restaurant-level results at home? These tried-and-true tips will help you get there.

1. Choose high-quality Dungeness crab. Look in the fresh seafood section or find pasteurized crab meat stored in cans or plastic containers in the refrigerated aisle.
2. Handle crab meat gently. Overmixing will break apart the chunks and make your cakes dense.
3. Avoid overcooking. Dungeness crab is already cooked, so you just need to heat the cakes through and brown the exterior.
4. Chill before cooking. A brief refrigeration step makes the crab mixture hold together better in the pan.
5. Use a hot skillet. Proper searing creates a crispy exterior without greasiness.
6. Adjust thickness. If your cakes are too wet, add a tablespoon or two of breadcrumbs to bind the mixture.
7. Keep portions uniform to ensure even cooking.

Storing and Reheating Tips

Dungeness Crab Cakes are best served fresh, but you can prepare them in advance or save leftovers with proper storage.

Refrigeration:

• Keep uncooked crab cakes in an airtight container in the fridge for up to 24 hours before cooking.
• Cooked crab cakes can be refrigerated for up to 2 days.
• Reheat gently in a skillet over medium heat or in a 350°F oven for 8 to 10 minutes until warmed through.

Freezing:

• Place uncooked crab cakes on a baking sheet and freeze until firm, then move them to a freezer-safe bag for longer storage.
• They can stay frozen for up to 2 months.
• When ready to cook, thaw in the refrigerator overnight, then cook as instructed.

Reheating:

• Microwave is not recommended for reheating as it softens the crust.
• Use air fryer, oven, or skillet for best results.

Final Thoughts

Dungeness Crab Cakes are proof that you don’t need elaborate ingredients or complex recipes to create something truly special. When made right, they’re crispy, tender, and filled with rich, sweet crab flavor that requires no fancy embellishment.

With just five steps—and ingredients that stay true to the natural integrity of Dungeness crab—you can make a dish that brings West Coast flavor straight to your table. Whether served as an appetizer, main dish, or elevated lunch, these crab cakes are bound to impress.

Try this recipe and let me know how you served it. Did you try them with a fresh salad or a dipping sauce? Share your experience in the comments and inspire others cooking at home.

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