Go Back
–+ servings
Cooked Dungeness crab cakes with caper remoulade on parchment paper served with lemon wedges and parsley.

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!
5 from 3 votes

Click the stars to rate.

Print Recipe Pin Recipe

*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours
Course Appetizer, Brunch, Main Course
Cuisine American
Servings 12 people as an appetizer
Calories 308 kcal

Equipment

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

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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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!