Keahole Dungeness Crab Cakes Recipe

Prepare crab meat

Gently pick over the Dungeness crab meat to remove shell fragments and discard any cartilage. Pat the crab meat lightly with paper towels to remove excess moisture; don’t overwork — you want large lumps.

Make base mixture

In a large bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce. Whisk until smooth.

Add aromatics and seasoning

Fold in 1/2 cup finely chopped celery, 1/4 cup finely chopped red bell pepper, 3 tablespoons chopped green onion, 2 tablespoons chopped parsley, 1 teaspoon Old Bay, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until evenly distributed.

Combine crab and binder

Gently fold the prepared crab meat into the mayonnaise mixture until combined and large lumps remain. Add the beaten egg and 3/4 cup panko breadcrumbs and fold just until mixture holds together when pressed. If mixture seems too wet, add up to 2 tablespoons more panko.

Form cakes

Portion the mixture into 8 equal portions (about 3 oz or a generous 1/3 cup each). Using lightly oiled hands, form each portion into a compact patty about 3/4"–1" thick. Place formed cakes on a parchment-lined tray and chill in the refrigerator for at least 20 minutes to firm up (this helps them hold shape when cooking).

Cook crab cakes

Heat a large skillet over medium heat. Add 2 tablespoons butter and 2 tablespoons vegetable oil. When butter is sizzling and oil shimmers, add crab cakes in a single layer without crowding (work in batches if necessary). Cook 3–4 minutes per side until golden brown and crisp, flipping gently once. Internal temperature should reach 145°F (63°C). Transfer cooked cakes to a warm oven (200°F/95°C) or a plate lined with paper towel to rest while finishing remaining cakes.

Finish and serve

Serve the crab cakes hot with lemon wedges and a generous dollop of spicy remoulade alongside. Garnish with extra chopped parsley or green onion if desired.

Whisk together 1/2 cup mayonnaise, 1 tablespoon Creole or Dijon mustard, 1 teaspoon ketchup and 1 teaspoon hot sauce in a small bowl until smooth.

Stir in 1 teaspoon finely chopped capers, 1 tablespoon finely chopped cornichon or dill pickle, 1 teaspoon finely chopped shallot, 1 teaspoon fresh lemon juice, 1/2 teaspoon smoked paprika, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon salt until evenly combined.

Taste and adjust seasoning: add more hot sauce for heat, more lemon for brightness, or a pinch of sugar if you prefer a slightly sweeter balance. Chill the remoulade at least 15 minutes (or up to 2 days) to let flavors meld before serving.