You and your guests will swoon over these flavor-packed Dungeness crab cakes! These crab cakes are filled with fresh crab and a homemade roasted pepper relish, breaded, and pan-fried to crispy, golden brown perfection. Then, they are topped with a delicious smoky caper remoulade sauce. Serve them as a hardy appetizer or as the main dish when Dungeness crab is in season for a rustic yet elegant treat!
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I made these crab cakes so many times I can't count when I worked for a cute little restaurant during culinary school. These crab cakes were one of their most popular dishes, and I'm excited to share my twist on the recipe with you!
Don't worry if this recipe sounds intimidating; I've simplified the method so that you can make this restaurant-style dish easily at home.
Let's get cooking!
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⭐ Why You'll Love This Recipe
- Easy, step-by-step instructions.
- Great make-ahead recipe. Make the crab cakes ahead of time and choose your favorite reheating method to make this an easy appetizer or main dish at a dinner party.
- Perfect for dinner parties. Just reheat and serve!
- Great for freezing. Make in batches, then, just defrost, reheat, and serve when you're craving some crab cakes!
- Crab lovers dream!
🦀 Ingredients You'll Need
Dungeness Crab Cakes
- Dungeness Crab: Fresh lump crab meat, picked through with any shells removed.
- Bay Scallops: Adds a succulent, fresh sea flavor to balance the sweet crab meat and replaces the need for more mayo.
- Eggs: Acts a a binder to help form the crab cakes.
- Mayo acts as a binder and adds moisture.
- Mustard adds a little bit of tang to the cakes.
- Flour is needed as a binder.
- Breadcrumbs adds a bit of texture to the crab cakes.
- Salt for seasoning.
- Oil: for frying. I like to use olive oil for a little more flavor, but you can use avocado or canola oil if desired.
Sweet Pepper Relish
- Red and Yellow Peppers
- Garlic Cloves
- Capers
- Fresh Herbs, I used basil, and I highly recommend it.
- Worcestershire Sauce
Caper Remoulade Sauce
- Mayo
- Capers
- Garlic
- Smoked Paprika
- Dijon Mustard
- Lemon Juice + Zest
- White Wine Vinegar
🍳 How to Make
Dungeness Crab Cakes
Step 1: Make the roasted pepper relish.
- Pre-heat the oven to 425F. Dice the peppers into equal-sized pieces and add them to a sheet tray. Coat with a drizzle of olive oil, toss together, and lay in a single layer.
- Cook for 12–15 minutes, or until roasted and golden. Mince garlic and stir into the cooked peppers on the sheet tray while it is still hot, allowing the garlic to gently cook. Cool for 5 minutes.
- Add the cooled peppers and garlic to a bowl with the capers, chopped basil, and Worcestershire sauce.
- Mix to combine, and set aside.
Step 2: Make the crab cake base.
- In a blender or food processor, combine the eggs and scallops.
- Blend until smooth.
- In a large mixing bowl, combine mayo, mustard, egg/scallop mixture, flour, breadcrumbs, and salt.
- Using a spatula, gently mix until well combined.
👩🏻🍳 Pro Tip
Be careful not to overwork the dough by stirring too much, which can result in a tough crab cake. Gently fold all the ingredients until just combined, and don't forget to scrape the sides and bottom of the bowl.
Step 3: Mix in the crab and relish, then rest the dough.
- Gently fold in the crab and pepper relish until little bits of crab and relish are mixed throughout the dough.
- Cover and chill in the refrigerator for 1 hour or up to 2 days.
- While your crab cake dough is resting, make the remoulade sauce. Mince capers and garlic. Add all ingredients to a bowl and stir to combine.
- Allow to rest in the refrigerator for at least one hour before serving to allow flavors to meld.
💭 Why do you need to rest the crab cake mixture?
Resting helps the crab mixture set, and make it easier to shape the cakes and prevents them from easily breaking apart during the cooking process.
Step 4: Form, bread, and fry.
- Heat a few tablespoons of olive oil in a nonstick pan over medium heat. Working next to the stove, add the flour to a plate.
- Using a 1 tablespoon portion scoop, add a heaping scoop the crab mixture onto the flour.
- Gently coat the portioned crab mixture with flour and shape into a cake. Shake off any excess flour. (Don't shape the cakes too round; keep them a little rough around the edges for extra texture. So good!)
- Working in batches, carefully add the cakes to the hot oil and cook for 1-2 minutes per side, or until golden brown.
- Cool the cakes on a plate, sheet pan or cooling rack. Serve immediately topped with the remoulade sauce and a sprinkle of flaky sea salt or save and reheat for later. (See below for reheating instructions.)
👩🏻🍳 Tips for Success
- Use High-Quality Dungeness Crab: Opt for fresh Dungeness crab meat for the best flavor and texture. While canned or frozen crab can be convenient, fresh crab enhances the delicacy of the crab cakes. Ensure the crab is properly cleaned, and remove any shell fragments.
- Chill Before Cooking: Allow the crab cake dough to chill in the refrigerator for at least 1 hour before forming and cooking. This helps the cake dough set, making them easier to handle and preventing them from falling apart during the cooking process.
- Choose the right reheating method: pan-frying and air-frying are going to give you a crispier crab cake than reheating in the oven.
- Texture Matters: Consider the texture of your remoulade sauce and pepper relish. Some people prefer a chunkier texture with visible bits of capers and garlic, while others may opt for a smoother consistency. Adjust the chopping or blending accordingly to achieve your desired texture.
- Chill for More Flavor: Allow the remoulade sauce to chill in the refrigerator for at least an hour before serving. This helps the flavors meld together and enhances the overall taste. You can even prepare it a day in advance for even better flavor.
💭 FAQ
What is Dungeness Crab?
Dungeness crab is a prized crab species found along the West Coast of North America, from Alaska to California, and named after the port of Dungeness in Washington state.
Recognized for its large size, ranging from 7 to 9 inches in carapace width, and distinctive olive to brownish-green shell with blue-tinted legs, Dungeness crab is esteemed for its sweet, delicate, and succulent meat.
Dungeness crabs are harvested seasonally, typically from late fall to late spring, with sustainability measures in place. Their sought-after meat is utilized in various culinary creations, such as crab cakes and bisques.
Are Dungeness crab cakes gluten-free?
Yes, crab cakes can be made gluten-free with a few modifications. Simply replace the flour and breadcrumbs with gluten-free flour and gluten-free breadcrumbs.
Can I use canned crab meat for Dungeness crab cakes?
Yes, canned crab meat can be a convenient substitute for fresh Dungeness crab when making crab cakes. To ensure good flavor and texture, choose high-quality lump or jumbo lump canned crab meat, drain it thoroughly, and check for any shell fragments. Adjust seasonings, be gentle with mixing to prevent breaking, and consider the moisture content for binding agents.
🍽 Serving Suggestions
- Citrus Aioli or Tartar Sauce: Not a fan of Remoulade? Serve Dungeness crab cakes with a side of lemon-infused aioli or classic tartar sauce. The zesty and creamy dip complements the sweetness of the crab.
- Lemon Wedges: Provide lemon wedges on the side for guests to squeeze over the crab cakes. The citrusy freshness enhances the flavors of the crab.
- Fresh Herb Garnish: Sprinkle finely chopped fresh herbs, such as parsley, tarragon, or chives, over the crab cakes just before serving. This adds a pop of color and an extra layer of flavor.
- Microgreens or Salad: Arrange a small bed of microgreens or a light salad on the plate before placing the crab cakes on top. The greens add freshness and a crisp texture.
- Avocado Slices: Serve slices of ripe avocado alongside the crab cakes. The creamy avocado complements the richness of the crab.
- Coleslaw or Slaw: Pair the crab cakes with a refreshing coleslaw or slaw. The crunchiness of the slaw provides a nice contrast to the soft texture of the crab cakes.
- Crispy Smashed Potatoes: Serve the crab cakes with crispy potatoes or fries for a satisfying combination of textures.
- Mini Crab Cake Sliders: Create mini crab cake sliders by placing small crab cakes on slider buns. Add lettuce, tomato, and a dollop of sauce for bite-sized servings.
- Crab Cake Benedict: Top with poached eggs and hollandaise sauce or caper cream sauce for a really special breakfast or brunch!
- Wine Pairing: Pair Dungeness crab cakes with a crisp white wine or a light-bodied sparkling wine to complement the seafood flavors.
❄️ Storage and Freezing Instructions
- Storing crab cakes: Store freshly made or leftover crab cakes in an airtight container in the refrigerator for up to 1-2 days. Place parchment paper between layers to prevent sticking.
- Freezing:
- Flash-Freezing: To freeze uncooked crab cakes, arrange them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. This prevents them from sticking together.
- Cooked Crab Cakes: If you have cooked crab cakes, let them cool completely before freezing. Place parchment paper between layers to prevent sticking. Wrap them tightly in plastic wrap or aluminum foil, or use a vacuum-sealed bag to minimize freezer burn.
♨️ Reheating Instructions
- Oven: Preheat the oven to 350°F (175°C). Bake for about 8-10 minutes or until heated through. Flip the crab cakes halfway through for even heating.
- Pan-Frying: Heat a skillet over medium heat. Add a bit of oil to the pan. Place the crab cakes in the skillet and cook for 1-2 minutes per side, or until they are golden brown and heated through.
- Air Fryer: Preheat the air fryer to 375°F (190°C). Place the crab cakes in the air fryer basket, leaving space between them. Air fry for about 6-8 minutes, flipping halfway through.
Microwaving is not recommended.
🦐 More Recipes You May Enjoy
If you tried this Dungeness Crab Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Dungeness Crab Cakes with Caper Remoulade Sauce
A rustic yet elegant appetizer featuring succulent Dungeness crab! This restuarant worthy recipe is easy to follow and a total crowd-pleaser!
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Equipment
- Portion Scoop 1 tablespoon
Ingredients
Crab Cake Base
- 16 ounces Dungeness Crab fresh, lump crab meat (4 cups)
- 8 ounces Bay Scallops rinsed (1 cup)
- 2 large Large Eggs
- 1.5 cup All-purpose flour divided, Some for cakes, plus extra for breading cakes
- ½ cup Panko Breadcrumbs
- ½ cup Mayonnaise good quality
- 1 tablespoon Dijon Mustard like Grey Poupon
- ½ tsp Salt
- Olive Oil for frying
Pepper Relish
- 1 cup Sweet Red Pepper diced
- 1 cup Yellow Pepper diced
- 1 tablespoon Garlic minced
- ⅓ cup Fresh Basil or Parsley chopped
- 1 tablespoon Capers
- 1.5 tablespoon Worcestershire Sauce
Caper Remoulade Sauce
- 1 cup Mayonnaise
- 2 teaspoon Dijon Mustard
- 2 tablespoon Capers chopped
- 1 teaspoon Garlic minced
- 1 tablespoon Lemon Juice
- 1 tablespoon White Wine Vinegar
- ½ teaspoon Smoked Paprika
- 1 tsp Lemon Zest
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Instructions
Crab Cakes
- Make the roasted pepper relish.Preheat the oven to 425F.Dice the peppers into equal-sized pieces and add them to a sheet tray. Coat with a drizzle of olive oil, toss together, and lay in a single layer.Cook for 12–15 minutes, or until roasted and golden.Mince the garlic and stir it into the cooked peppers on the sheet tray while it is still hot, but out of the oven to allow the garlic to cook gently. Cool for 5 minutes.Add the cooled peppers and garlic to a bowl with the capers, chopped basil, and Worcestershire sauce. Mix to combine, and set aside.
- Make the crab cake base.In a blender or food processor, combine the eggs and scallops. Blend until smooth.In a large mixing bowl, combine mayo, mustard, egg/scallop mixture, 1 cup of flour, breadcrumbs, and salt. Using a spatula, gently mix until well combined.
- Mix in the crab and relish, then rest the dough.Gently fold in the crab and pepper relish until little bits of crab and relish are mixed throughout the dough.Cover and chill in the refrigerator for 1 hour or up to 2 days.While your crab cake dough is resting, make the remoulade sauce.
- Form, bread, and fry.Heat a few tablespoons of olive oil in a nonstick pan over medium heat.Working next to the stove, add flour to a plate and scoop the crab mixture onto the flour. Gently coat the portioned crab mixture with flour and shape into a cake. Shake off any excess flour. (Don't shape the cakes too round; keep them a little rough around the edges for extra texture...so good!)Working in batches, carefully add the cakes to the hot oil and cook for 1-2 minutes per side, or until golden brown. (You will need to add a little oil to the pan for each batch)Remove from the pan and set aside on a plate with a paper towel.Serve right away topped with remoulade sauce or save to reheat later.
Caper Remoulade Sauce
- Mince capers and garlic.
- Add all ingredients to a bowl and stir to combine. Allow to rest in the refrigerator for at least one hour before serving to allow flavors to meld.
Notes
Makes about 36 cakes with a 1.5 tablespoon portion scoop, but its easy to make the cakes any size you desire.
Reheating Instructions
- Oven: Preheat the oven to 350°F (175°C). Bake for about 8-10 minutes or until heated through. Flip the crab cakes halfway through for even heating.
- Pan-Frying: Heat a skillet over medium heat. Add a bit of oil to the pan. Place the crab cakes in the skillet and cook for 1-2 minutes per side, or until they are golden brown and heated through.
- Air Fryer: Preheat the air fryer to 375°F (190°C). Place the crab cakes in the air fryer basket, leaving space between them. Air fry for about 6-8 minutes, flipping halfway through.
Storage And Freezing Instructions
- Storing crab cakes: Store freshly made or leftover crab cakes in an airtight container in the refrigerator for up to 1-2 days. Place parchment paper between layers to prevent sticking.
- Freezing:
- Flash-Freezing: To freeze uncooked crab cakes, arrange them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. This prevents them from sticking together.
- Cooked Crab Cakes: If you have cooked crab cakes, let them cool completely before freezing. Place parchment paper between layers to prevent sticking. Wrap them tightly in plastic wrap or aluminum foil, or use a vacuum-sealed bag to minimize freezer burn.
Nutrition
Serving: 3cakesCalories: 308kcalCarbohydrates: 13gProtein: 12gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 70mgSodium: 598mgPotassium: 289mgFiber: 1gSugar: 1gVitamin A: 594IUVitamin C: 41mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!
Jennifer Largent
Have you ever tried these in the oven or air fryer?
Suzie J.
Only to reheat them. I like to pan-fry them so they get a nice crispy crust initially. Cooking them from the batter state in the oven or air fryer first might make them a little tough, but I will experiment next time I make them. I'd love to know how it goes if you try making them in the oven or air fryer.