Dungeness Crab Cakes Recipe
panko breaded, remoulade sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Remoulade Sauce
Method
Preparing the Crab Cakes
- 1
Mixing Ingredients
In a large bowl, combine the Dungeness crab meat, panko breadcrumbs, mayonnaise, chopped green onions, beaten egg, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.
- 2
Forming the Cakes
Shape the mixture into 8 equal-sized patties. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.
- 3
Cooking the Cakes
In a large skillet, heat vegetable oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and cooked through. Drain on paper towels.
Making the Remoulade Sauce
- 4
Combine Ingredients
In a small bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, minced garlic, paprika, salt, and black pepper until well combined.
