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Classic Crab Cakes

Filled with hearty chunks of Dungeness crab, these fried crab cakes pair perfectly with our creamy dipping sauce.

Recipe

Prep Time:
Cook Time:
Servings: 4 crab cakes

Ingredients

  • FOR THE CRAB CAKES:
  • 1 pound dungeness crabmeat, picked and cleaned
  • 1 cup chopped dill
  • 1 cup chopped parsley
  • 1/4 cup chopped scallions
  • 1/2 cup mayonnaise
  • 4 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups panko, divided
  • 2 tablespoons butter
  • 2 tablespoons oil
  • FOR THE DIPPING SAUCE
  • 1 cup mayo
  • 2 cloves garlic, grated
  • 3 tablespoons lemon
  • 2 tablespoons tarragon, chopped
  • 1 tablespoon dill, chopped
  • 2 tablespoons shallot, minced
  • 1 teaspoon salt

Let's get Cooking...

  1. For the cakes: In a medium bowl, combine dill, parsley, scallions, mayonnaise, lemon juice, salt and eggs. Mix in dungeness and 1 cup of panko and let stand for at least 10 minutes. Form into 3-inch patties, cover both sides with remaining panko and refrigerate for at least one hour to 24 hours.
  2. In a skillet, heat butter and oil, and fry crab cakes on both sides until golden.
  3. For the sauce: In a medium bowl, whisk together all ingredients until combined. Serve with warm crab cakes.