Entree: Canada – British Columbia Coast – Dungeness Crab Cakes (Pan-fried patties made from sweet Dungeness crab meat bound with mayo, egg, breadcrumbs, and herbs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 1 lb (454 g) Dungeness crab meat, picked free of shells
- 3/4 cup (75 g) panko breadcrumbs
- 1/3 cup (80 ml) mayonnaise
- 1 large egg, approx. 1.8 oz (50 g), beaten
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) lemon zest
- 2 tbsp (8 g) fresh chives, finely chopped
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) canola or vegetable oil for frying
- 1 tbsp (15 g) unsalted butter, optional for finishing
- Lemon wedges, for serving
- For lemon-herb aioli:
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (8 g) fresh parsley, finely chopped
- Salt and pepper to taste

Instructions

1. In a large bowl combine mayonnaise, beaten egg, Dijon mustard, lemon juice, lemon zest, chives, parsley, salt, and pepper until smooth.
2. Gently fold in the picked Dungeness crab meat and panko breadcrumbs, mixing just until combined; avoid overworking to keep lumps of crab intact. If mixture feels too wet, add up to 2 tbsp (15 g) more breadcrumbs.
3. Form the mixture into 8 evenly sized patties (about 1/2 cup/120 ml each) and chill on a tray for 20 minutes to help them hold shape.
4. Meanwhile, whisk together aioli ingredients and adjust seasoning; refrigerate until serving.
5. Heat oil in a large skillet over medium-high heat until shimmering. Add butter if using for flavor.
6. Fry crab cakes in batches, 3–4 minutes per side, until golden brown and crisp, turning carefully. Reduce heat if browning too quickly.
7. Drain briefly on paper towel-lined plate and keep warm in a low oven if needed. Serve hot with lemon-herb aioli and lemon wedges.