Dungeness Crab Cake Recipe

In a large bowl, combine the lump Dungeness crab meat with diced red bell pepper, diced yellow onion, and chopped green onions. Add the fresh parsley, Cajun seasoning, salt, and black pepper. Fold in lemon zest.

Lightly whisk the egg with the mayonnaise and Dijon mustard, then whisk this into the crab mixture. Gradually add breadcrumbs, mixing until the mixture holds its shape when pressed, taking care not to overwork the crab.

Taste and adjust seasoning; refrigerate the mixture for 15 minutes to help it set.

Divide the mixture into two equal portions and form into two 1.5-inch thick crab cakes. Lightly press to ensure shape and coat the outsides with a thin layer of the remaining breadcrumbs.

Heat neutral oil in a skillet over medium-high heat. When shimmering, add the crab cakes and cook 3–4 minutes per side until deeply golden and cooked through. Transfer to a paper-towel-lined plate to drain.

In a small bowl whisk together mayonnaise, ketchup, Dijon mustard, fresh lemon juice, Worcestershire sauce, hot sauce, and salt and pepper to taste. Adjust consistency with a splash of water if needed.

Plate two crab cakes with a generous dollop or drizzle of the house sauce. Garnish with lemon wedges or extra parsley if desired and serve immediately.