These classic crab cakes are inspired by Old Fisherman’s Grotto on Monterey’s historic wharf and celebrate the pure, sweet flavor of fresh Dungeness crab. We especially love making this recipe with Dungeness crab from our farmers market vendor, M.I.F Seafood, a local family-run business known for exceptional quality and freshness.
Dungeness crab is prized for its tender texture and naturally sweet, delicate flavor — far more subtle and buttery than many other crab varieties. That means less filler and seasoning are needed, allowing the crab itself to shine. These crab cakes are lightly bound, gently seasoned, and pan-fried until golden and crisp, making them perfect as an appetizer or a special main course.
INGREDIENTS:
1 pound fresh Dungeness crab meat
1 tablespoon mayonnaise
¼ cup red bell pepper, very finely diced
1 tablespoon green onion, finely chopped
2 tablespoons fresh parsley, finely chopped
¼ cup heavy cream
1 teaspoon Old Bay seasoning
¼ teaspoon black pepper
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
2 large eggs
1 cup panko bread crumbs, plus more for coating
2 to 6 tablespoons butter, as needed for frying
METHOD:
In a large bowl, gently combine the crab meat, red bell pepper, green onion, and parsley. Carefully break up any large pieces of crab, taking care not to shred it too finely. Sprinkle in enough panko bread crumbs to lightly absorb any excess liquid from the crab. Stir gently.
In a separate bowl, whisk together the eggs, mayonnaise, cream, Old Bay seasoning, black pepper, granulated garlic, and granulated onion until smooth.
Fold the egg mixture into the crab mixture. Adjust with additional panko or a splash of cream as needed — the mixture should be moist, but hold together easily when shaped.
Form the mixture into small cakes. Roll each cake lightly in additional panko to coat. Place on a plate or tray, cover, and refrigerate for 1 hour to help the cakes set.
Heat butter in a non-stick skillet over medium heat. Add the crab cakes and cook for 2 to 5 minutes per side, turning carefully, until golden brown and crisp. Add more butter as needed.
Transfer cooked crab cakes to a warm plate and keep lightly covered until ready to serve.
SERVING SUGGESTIONS:
- Serve with lemon wedges and a simple aioli or tartar sauce
- Pair with a light cabbage or fennel slaw
- Add a green salad for a complete entrée
- Lovely as a brunch dish alongside soft scrambled eggs
- Finish with a drizzle of champagne vinaigrette or lemon-infused olive oil
YIELD: Serves 8 as appetizer
