FOOD

Classic Crab Cakes

Filled with hearty chunks of Dungeness crab, these fried crab cakes pair perfectly with our creamy dipping sauce.

FOOD

Classic Crab Cakes

Filled with hearty chunks of Dungeness crab, these fried crab cakes pair perfectly with our creamy dipping sauce.

Ingredients

Crab Cakes

  • 1 pound Dungeness crabmeat, picked and cleaned
  • 1 cup chopped dill
  • 1 cup chopped parsley
  • 1/4 cup chopped scallions
  • 1/2 cup mayonnaise
  • 4 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups panko, divided
  • 2 tablespoons butter
  • 2 tablespoons oil

Dipping Sauce

  • 1 cup mayo
  • 2 cloves garlic, grated
  • 3 tablespoons lemon
  • 2 tablespoons tarragon, chopped
  • 1 tablespoon dill, chopped
  • 2 tablespoons shallot, minced
  • 1 teaspoon salt

Steps

Crab Cakes

  1. In a medium bowl, combine dill, parsley, scallions, mayonnaise, lemon juice, salt and eggs.
  2. Mix in Dungeness and 1 cup of panko and let stand for at least 10 minutes.
  3. Form into 3-inch patties, cover both sides with remaining panko, and refrigerate for at least one hour to 24 hours.
  4. In a skillet, heat butter and oil, and fry crab cakes on both sides until golden.

Dipping Sauce

  1. In a medium bowl, whisk together all ingredients until combined. Serve with warm crab cakes.