Appetizer: United States – California Cuisine – Dungeness Crab Cakes

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 40 min

Ingredients

- 1 lb (454 g) fresh Dungeness crab meat, picked over for shells
- 1 large egg
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) fresh lemon juice
- 1 tsp (approx. 2 g) lemon zest
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 2 scallions (about 20 g), thinly sliced
- 2 tbsp (16 g) finely diced celery
- 1/3 cup (35 g) panko breadcrumbs, plus 1/3 cup (35 g) extra for dredging
- 1/4 tsp (1.5 g) fine sea salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- Lemon wedges, for serving
For the Lemon-Herb Aioli:
- 1/3 cup (80 ml) mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (3 g) chopped fresh parsley
- Salt and pepper to taste

Instructions

Short Description:
Light, pan-seared crab cakes that showcase sweet Pacific Dungeness crab with a minimal binder and a bright lemon-herb aioli. Designed as a shareable California-style starter.

Regional Notes:
This California version highlights fresh Dungeness crab and uses a light amount of panko rather than heavy breading so the crab flavor remains prominent. Fresh herbs, lemon, and a simple aioli reflect West Coast preferences for bright, restrained seasoning and pan-searing instead of deep-frying.

1. Pat the Dungeness crab meat dry with paper towels and pick through for any stray shells. Place in a large bowl.
2. In a small bowl whisk together the egg, 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) Dijon, 1 tsp (5 ml) lemon juice, and lemon zest until smooth.
3. Add the egg mixture to the crab along with the chopped parsley, sliced scallions, diced celery, 1/3 cup (35 g) panko, 1/4 tsp (1.5 g) salt, and 1/4 tsp (0.5 g) pepper. Gently fold until combined, avoiding overworking so the crab stays in chunks.
4. Chill the mixture 15–20 minutes to firm up for easier shaping.
5. Divide the mixture into 8 equal portions and form into compact patties about 2 inches (5 cm) across. Lightly press each patty into the extra 1/3 cup (35 g) panko to coat the exterior thinly.
6. Heat a large skillet over medium heat and add the butter and olive oil. When foaming subsides and pan is hot (but not smoking), add the crab cakes in a single layer without crowding; work in batches if necessary.
7. Cook the cakes 3–4 minutes per side, gently pressing once with a spatula for good contact, until a golden crust forms and cakes are heated through. Transfer to a paper towel–lined plate to rest briefly.
8. Meanwhile whisk together the aioli ingredients: 1/3 cup (80 ml) mayonnaise, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) Dijon, 1 tbsp (3 g) chopped parsley, and salt and pepper to taste.
9. Serve the Dungeness crab cakes warm as an appetizer (8 cakes for 4 people) with lemon wedges and the lemon-herb aioli on the side.