Alaskan King Crab Cakes

Easy, pan-fried crab cakes made with large chunks of Alaskan King crab. Perfectly seasoned and full of sweet crab flavor, these crab cakes are good as an appetizer or a main dish.

4.44 from 23 votes

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Prep Time: 15

Cook Time: 8

Total Time: 23

Servings: crab cakes

Calories: 282kcal

Author: Dahn Boquist

Ingredients

3/4 cup mayonnaise
1 egg yolk
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon Old Bay seasoning
1-1/2 pounds Alaskan King crabmeat
20 Saltine crackers ground very finely
2 tablespoons chopped chives
4 tablespoons vegetable oil

Instructions

Combine mayonnaise, egg yolk, lemon juice, Dijon, Worcestershire, Tabasco sauce, and Old Bay in a mixing bowl.
Fold in the crabmeat, saltines, and scallions.
Form 10 patties. Cover with plastic wrap and let the patties sit in the fridge for 30 minutes.
Heat the oil in a large skillet over medium-high heat. Add 3 to 4 crabs cakes and cook until golden brown, about 3 to 4 minus per side.
Transfer to a plate and repeat with the other crab cakes.

Notes

Grind the saltine crackers very finely. A food processor or blender will do the best job.
We used an ice cream scooper to measure out the crab mixture.