Appetizer: United States – Oregon (Pacific Northwest) – Dungeness Crab Cakes

Serving Size: 6

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) fresh Dungeness crab meat, picked over for shells and drained
- 1/2 cup (60 g) panko breadcrumbs, plus 1/2 cup (60 g) more for coating
- 1/4 cup (60 g) mayonnaise
- 1 tbsp (15 ml) local whole-grain mustard (or Dijon)
- 1 large egg, lightly beaten (approx. 50 g)
- 2 tbsp (8 g) finely chopped fresh parsley
- 2 tbsp (10 g) finely chopped chives or green onion (scallions)
- 1 small shallot, minced (about 1 oz / 30 g)
- 1 tsp (5 ml) fresh lemon juice
- 1/2 tsp (2.5 g) Old Bay seasoning or seafood seasoning
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1.25 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) neutral oil (canola or grapeseed)
- Lemon wedges, for serving
- Quick lemon-mustard aioli for serving:
  - 1/3 cup (80 g) mayonnaise
  - 1 tsp (5 ml) fresh lemon juice
  - 1 tsp (5 ml) local whole-grain mustard
  - 1 tbsp (15 g) chopped capers or finely chopped cornichons (optional)
  - Salt and pepper to taste

Instructions

Short Description:
Pan-fried Dungeness crab cakes that highlight sweet fresh crab meat bound with light breadcrumbs, herbs, and a touch of local mustard, served with a bright lemon-mustard aioli. Crispy outside, tender crab inside — perfect as a Pacific Northwest starter.

Regional Notes:
This Oregon variation uses fresh Dungeness crab meat and a hint of local whole-grain mustard to reflect Pacific Northwest flavors. Panko (or fine breadcrumbs) keeps the texture light and the cakes are pan-fried to a golden crisp rather than baked or deep-fried, as commonly done in the region.

1. Make the aioli: Whisk together 1/3 cup (80 g) mayonnaise, 1 tsp (5 ml) lemon juice, 1 tsp (5 ml) whole-grain mustard and capers if using. Season with salt and pepper to taste. Chill while you prepare the cakes.
2. In a large bowl combine 1 lb (450 g) crab meat, 1/2 cup (60 g) panko, 1/4 cup (60 g) mayonnaise, 1 tbsp (15 ml) mustard, the lightly beaten egg (approx. 50 g), chopped parsley, chives, minced shallot, 1 tsp (5 ml) lemon juice, Old Bay, 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper. Gently fold the mixture to combine, taking care to keep lumps of crab intact.
3. Form the mixture into 12 small patties (about 2 oz / 57 g each) for appetizer portions. Place the remaining 1/2 cup (60 g) panko in a shallow dish and lightly press each patty into the panko to coat the outside.
4. Arrange the patties on a tray, cover loosely, and refrigerate for 20–30 minutes to help them firm up and hold their shape.
5. Heat a large skillet over medium heat and add 2 tbsp (28 g) unsalted butter and 2 tbsp (30 ml) neutral oil. When the butter is foaming and the pan is hot, add crab cakes in a single layer without crowding (work in batches if needed).
6. Cook the cakes 3–4 minutes per side, until a deep golden brown crust forms and they are heated through. Turn carefully with a spatula to keep them intact. Adjust heat as needed to avoid burning.
7. Transfer finished crab cakes to a paper-towel-lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.
8. Serve two crab cakes per person with lemon wedges and a dollop of lemon-mustard aioli.