Appetizer: United States – Alaska – Alaskan Crab Cakes

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) Alaskan King Crab meat or Dungeness crab meat, picked free of shells
- 1/3 cup (80 ml) mayonnaise
- 1 large egg, beaten (approx. 50 g)
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) lemon zest (from about 1 lemon)
- 2 tbsp (30 ml) finely diced celery
- 2 scallions (green onions), thinly sliced, about 1/4 cup (25 g)
- 2 tbsp (30 ml) chopped fresh chives or 1 tbsp (15 ml) chopped spruce tips (wild herb)
- 2 tbsp (8 g) fresh parsley, chopped
- 3/4 cup (60 g) panko breadcrumbs, plus extra for dredging if desired
- 1/2 tsp (3 g) smoked sea salt or regular sea salt
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (canola or grapeseed)
- Lemon wedges, for serving
- For quick remoulade (optional): 1/3 cup (80 ml) mayonnaise, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) finely chopped capers, 1 tsp (5 ml) lemon juice, pinch of smoked sea salt

Instructions

Short Description:
Tender crab cakes made with picked Alaskan King Crab or Dungeness crab, lightly bound and pan-fried until golden, served as a shareable starter with lemon and a tangy remoulade.

Regional Notes:
This Alaskan version uses local Alaskan King Crab or Dungeness crab meat and often incorporates wild local herbs such as chopped spruce tips or fresh chives for a distinctive coastal flavor. The cakes are kept delicate to highlight the sweet, briny crab rather than heavy fillers common in other regional crab cake styles.

1. Gently check the picked crab meat for any remaining shell fragments and flake larger lumps into bite-sized pieces; keep the meat cold.
2. In a medium bowl whisk together mayonnaise, beaten egg, Dijon mustard, lemon zest, diced celery, scallions, chopped chives or spruce tips, parsley, smoked salt, and black pepper until smooth.
3. Fold the crab meat into the mayo mixture gently to preserve lumps of crab. Add 3/4 cup (60 g) panko breadcrumbs and fold until just combined; do not overwork. If mixture feels too loose, add up to 2 tbsp (15 g) more panko.
4. Cover the bowl and chill the mixture 20–30 minutes to firm up, which helps the cakes hold their shape when frying.
5. Portion the chilled mixture into 12 small crab cakes (about 2 tbsp / 30 g each) for appetizer-size portions, or form 6 larger cakes if preferred. Gently press each into a compact patty about 2.5 in (6 cm) across and 1/2 in (1 cm) thick. If desired, lightly dredge faces in extra panko for a crisper crust.
6. Heat a large skillet over medium heat and add butter and neutral oil. When foaming subsides and the pan is hot, add crab cakes in a single layer without crowding (work in batches).
7. Cook 3–4 minutes per side until golden brown and crisp, turning carefully with a spatula. Transfer cooked cakes to a paper-towel-lined plate to drain briefly.
8. If making remoulade, whisk together remoulade ingredients in a small bowl and adjust seasoning to taste.
9. Serve the Alaskan Crab Cakes warm, two per person (if 6 servings), with lemon wedges and remoulade or tartar sauce on the side.