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Overhead photo of six Dungeness crab cakes.

Dungeness Crab Cakes

Dungeness crab cakes, filled with succulent, juicy dungeness crab meat, herbs and seasoning, then coated in toasted Panko crumbs and baked. No frying here, and just plain delicious!
4.74 from 26 votes
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Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 150kcal
Author: Pat Nyswonger

Ingredients

  • 1 whole egg
  • 1/3 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 1/2 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

Serving: 1 | Calories: 150kcal | Carbohydrates: 12g | Protein: 16g | Fat: 4g | Cholesterol: 89mg | Sodium: 265mg