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Dungeness crab cakes are a classic Pacific Northwest dish. These crab cakes get baked instead of fried, so they are light and healthy. The Panko coating gives them a crisp texture without all the oil. Serve these with a simple salad for a complete meal or as an appetizer.
Fresh crab dipped in warm garlic butter is always a winner, but we also like to change things up and use crab in other creative ways. Try our salmon and crab Wellington or crab stuffed shrimp.
Our crab melt and crab enchiladas are more great ways to enjoy sweet crab meat. And if you want to get creative, try our easy recipe for crabmeat cocktail.
We live an hour or so from Port Angeles, WA, on the Olympic Peninsula, where the long Dungeness Spit extends out into the gulf for five miles.
The Dungeness crab gets its name from the town of Dungeness, Washington, which is now called Old Town Dungeness. It seems more reasonable to me that the crabs should be named after the Dungeness Spit rather than the town of Dungeness. I bet the Spit was there long before the town.
Here is Why This Recipe Works
- Baking crab cakes makes them lower in fat and calories.
- The Panko breadcrumbs give the exterior a crispy texture without all the frying oil.
- Using just a few ingredients keeps the flavor of the crab the star of the show.
The Ingredients
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- egg
- mayonnaise
- chives or scallions
- red bell pepper
- celery
- fresh dill
- Old Bay seasoning mix
- lemon
- fresh Dungeness crab meat
- Panko bread crumbs
- olive oil
How to Baked Dungeness Crab Cakes
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
- Combine the egg, mayonnaise, and flavorings in a bowl. Fold in the crab meat and part of the Panko breading.
- Make six patties and place them in the fridge to rest.
- Toss the rest of the bread crumbs on a baking tray, spray them with oil, and bake them until golden brown.
- Coat the crab cakes in the toasted bread crumbs.
- Place the crab cakes on a baking sheet, then slide them into the oven.
Tips for Success
- This recipe for baked Dungeness crab cakes uses fresh Dungeness crabmeat. You will need to pick through the meat for any bits of cartilage.
- Use an ice cream scooper to portion the crab cakes.
- Chilling the crab cakes will help them keep their shape.
- Fold the crab meat in gently. If you use a light hand then the crab will stay in large lumps.
More Crab Recipes
Living in the Pacific Northwest, we frequently have an abundance of crab meat. We have unique dishes like crab cocktail to simple recipes like a crab melt sandwich, we have many more selections for you. Here are a few.
- crab pasta
- crab enchiladas
- crab stuffed shrimp
- salmon and crab Wellington
- hot crab dip
- Alaskan King crab cakes
These baked Dungeness crab cakes have only a few simple ingredients, allowing the crab flavor be the star of the show. The Panko breadcrumbs give them a crispy texture without all the heavy oil from frying. Serve with my homemade Lemon-Dill Aioli Sauce for an extra special treat.
Adapted from: Ivar’s Seafood Cookbook
Some Other Recipes We Are Sure You Will Love:
This hot crab dip recipe is the perfect party appetizer! It’s cheesy, creamy, and full of delicious crab flavor. Serve it with sourdough crackers for an impressive party starter.
Our smoked salmon spread has a light smoky flavor and terrific salmon flavor.
This seafood stew is a fusion of French bouillabaisse and the Italian version of cioppino. It is loaded with crab, shrimp, shellfish, halibut, and salmon. Serve it with crusty sourdough bread to dip into the broth.
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Dungeness Crab Cakes
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Ingredients
- 1 whole egg
- ⅓ cup mayonnaise
- 2 tablespoons finely chopped chives or scallions
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons finely diced celery
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon Old Bay seasoning mix
- juice of half a lemon
- 1 pound fresh Dungeness crab meat, picked over for shells
- 1-½ cups panko bread crumbs plus additional
- 1 cup toasted panko bread crumbs for breading
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F. Line a baking tray with parchment paper
- Whisk the egg in a medium bowl. Add the mayonnaise, scallions, red bell pepper, celery, dill, Old Bay seasoning mix, and lemon juice. Whisk well to combine.
- Stir in ½ cup of the Panko bread crumbs (reserve the rest for later). Gently fold in the Dungeness crab meat.
- Divide the mixture into six equal portions. Shape each portion into a small cake about 3 inches in diameter and ¾ inch thick. Place on a plate and refrigerate for 30 minutes.
- Meanwhile, add the remaining 1 cup of bread crumbs to a bowl and toss with the olive oil. Spread the crumbs out on the lined baking sheet and toast them in the oven just until golden, about 3 to 4 minutes. Transfer the bread crumbs to a shallow plate.
- Place the crab cakes in the bread crumbs and press down gently to coat each side.
- Place the cakes on the parchment-lined baking sheet and transfer them to the middle rack of the oven. Bake for 20 minutes or until golden brown and heated through. Remove from the oven and transfer to a serving plate.
Notes
- Pick through the crab meat to remove any cartilage and shells.
- Let the crab cakes chill in the fridge for at least 30 minutes before you coat them with the breading. Letting them chill will help them hold their shape.
- An ice cream scooper makes it easy to portion the crab cakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This recipe was originally published on March 4, 2015. We updated the photos and added some tips.
I just made these and was able to get not 6 but 12 crab cakes and they were definitely 3” In the oven now. I thought I may have been more generous with the veggies but crab was 1 lb and I measured out the mayo and used one egg. Cannot wait time eat one!
Awesome, thanks for the comment, Sarah. enjoy!
This is how crabcakes should be made, not a lot of filler, just crab. Dungeness is by far the most flavorful crab there is. On the east coast, and the gulf coast they use a lot of seasoning to give their crab flavor. Dungeness comes with all the flavor , just cook it and enjoy!
Thanks for your comments, Jim….I totally agree with you and feel so blessed to be living in the Pacific NW where we have access to all sorts of seafood! Dungeness crab is one of my favorites!
Nice recipe. I live next to old town and dungeness bay and catch my own crab. In fact going tomorrow. I’m always looking for new inspiration as to what to do after we have eaten our fill of steamers. looking forward to trying your version. I just have to correct you though, there is no gulf anywhere in the pacific nw. The spit extends into the strait of Jaun De Fuca. Just thought you might like the edit as your article is good in many other ways.
Hi, Michelle….thanks for the info, I will make a note on that. You are so blessed to have access to crabs and steamers right at your door! Enjoy the crabbing.
Hi! I found this recipe and am excited to try it! I was wondering what the mayo-looking stuff in the bowl with the egg, veggies, and herbs in the third picture is? I want to make sure I’m not missing something in the recipe. Thanks!
Hi, Danielle…hey,thanks for catching that error! That ‘mayo-looking stuff’ in the bowl is in fact, 1/3 cup of mayonnaise. 🙂 Sometimes, no matter how much we proof our work we still miss something. I appreciate your feedback, I have made the correction in the recipe card. Enjoy these crab cakes they are delicious! 🙂
Thank you so much! Going to make these for Valentine’s Day!
Ohhh, that is going to be a lovely and delicious Valentine’s Day dinner, Danielle. Enjoy! Happy Valentine’s Day 🙂
These look great! Do you think I could freeze them? Family is coming and it would be nice to just pop them in the oven.
Hi, Laura, well, we have never had any left over to freeze but they should be fine. I would probably put the un-cooked patties on a parchment lined sheet pan and freeze them first, then store them in a seal-top bag. Also, bake them while they are still frozen and extend the cooking time by about five minutes. Let me know how they turn out. 🙂
My goodness! These look wonderful! I love crab cakes! I have to try this recipe.
Thanks, Raquel, this is a winner and no high-fat calories as they are baked.
I have a crab cake sized hole in my heart. These should help!
Enjoy! 🙂
I love Dungeness crab! Such a nice flavor. And it’s great in crab cakes. Wonderful recipe — thanks.
I love that these are baked! I have thought of it before but never tried it. Making Salmon burgers today – living in the PNW is a beautiful thing. Especially on sunny days like today!
Lovely recipe!
Kathi
You will love these crab cakes, Kathi, they are moist and delicous. 🙂
Absolutely, click and print…..thanks..