Entree: United States – Washington (Pacific Northwest) – Dungeness Crab Cakes

Serving Size: 4

Approximate Time

Prep 50 min

Cook 40 min

Additional 20 min

Total 1 hr 50 min

Ingredients

- 1.25 lb (567 g) fresh Dungeness crab meat, picked over for shells
- 1 cup (100 g) panko breadcrumbs, plus 1/2 cup (50 g) extra for coating
- 1 large egg
- 1/2 cup (120 ml) mayonnaise, divided (1/4 cup for cakes, 1/4 cup for aioli)
- 1 tbsp (15 ml) fresh lemon juice, plus 1 tsp (5 ml) lemon zest
- 2 scallions (green onions), white and green parts thinly sliced, approx. 2 oz (60 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2 g) Old Bay seasoning or seafood seasoning
- 1/4 tsp (1 g) cayenne pepper, pinch (optional)
- 1/2 tsp (2.5 g) fine sea salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (canola or grapeseed) for frying
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 lb (450 g) asparagus, woody ends trimmed
- 1 tbsp (15 ml) olive oil (for asparagus)
- 1/2 cup (120 ml) mayonnaise (for lemon-dill aioli, counts toward the divided mayo above)
- 1 garlic clove, minced (for aioli)
- 1 tbsp (3 g) fresh dill, chopped (for aioli)
- Lemon wedges, for serving

Instructions

Short Description:
Pan-seared Dungeness crab cakes served as a complete main course with roasted fingerling potatoes, grilled asparagus, and a bright lemon-dill aioli. The recipe highlights the sweet, delicate flavor of fresh Dungeness crab and keeps seasonings light to let the crab shine.

Regional Notes:
This Washington (Pacific Northwest) version uses fresh Dungeness crab meat and minimal binders so the crab's delicate sweetness is front-and-center. It is commonly finished with a local-style lemon-dill aioli rather than heavy fillers or strong spices, and paired with simple roasted potatoes and seasonal asparagus typical of Pacific Northwest plates.

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
2. Toss the halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper. Spread cut side down on the prepared sheet and roast until tender and golden, about 30–35 minutes. Turn once halfway through.
3. While potatoes roast, prepare the lemon-dill aioli: in a small bowl whisk together 1/2 cup (120 ml) mayonnaise, 1 tbsp (15 ml) fresh lemon juice, minced garlic, 1 tbsp (3 g) chopped dill, and a pinch of salt and pepper. Refrigerate until ready to serve.
4. Prep the asparagus: toss 1 lb (450 g) asparagus with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. Set aside until crab cakes are nearly done; you will grill or roast it for about 8–10 minutes.
5. Make the crab cake mixture: in a large bowl gently fold together 1.25 lb (567 g) Dungeness crab meat, 1 cup (100 g) panko, 1/4 cup (60 ml) mayonnaise, 1 large egg, 1 tsp (5 ml) Dijon, 1 tsp (5 ml) lemon zest, 1 tbsp (15 ml) lemon juice, sliced scallions, chopped parsley, 1/2 tsp (2 g) Old Bay, 1/4 tsp (1 g) cayenne (if using), 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper. Mix very gently to keep lumps of crab intact.
6. Chill the mixture 20–30 minutes to firm up (this helps the cakes hold together).
7. Form the crab mixture into 8 even cakes (about 3–3.5 oz / 85–100 g each). Place on a tray, then lightly press each into the extra 1/2 cup (50 g) panko to coat the outside.
8. Heat a large skillet over medium heat and add 2 tbsp (30 ml) unsalted butter and 2 tbsp (30 ml) neutral oil. When the butter foams, add crab cakes without crowding the pan. Cook until golden and crisp, about 3–4 minutes per side. Transfer to a paper-towel-lined plate and keep warm in a low oven if needed.
9. While crab cakes cook, cook the asparagus: either grill over medium-high heat or place on a separate baking sheet and roast in the 425°F (220°C) oven for 8–10 minutes until tender-crisp and lightly charred.
10. Plate as a main course: arrange 2 crab cakes per person (for 4 servings), a generous portion of roasted fingerlings, and a bundle of asparagus. Spoon lemon-dill aioli alongside or drizzle lightly over the cakes; add lemon wedges for squeezing.
11. Taste and adjust seasoning with additional salt, pepper, or lemon as desired. Serve immediately.