Dungeness crab cakes are basically little golden clouds of happiness that happen to taste like the ocean’s best-kept secret. And when I say Dungeness crab cakes, I mean the real deal, none of that mystery meat nonsense.

You know that moment when you bite into something so good it makes you do a little happy dance? That’s what we’re going for here.

These aren’t your fancy restaurant crab cakes that cost more than your lunch budget. Nope, these are the kind you can make at home while wearing your favorite old t-shirt.

What is the Secret to Making the Best Crab Cakes?

Making killer classic Dungeness crab cakes isn’t rocket science, but there are a few tricks I’ve picked up over the years.

Like all dungeness crab recipes, it’s all about respecting the crab and not overloading it with unnecessary ingredients.

• Use Fresh Crab Meat: Fresh is best, but I understand that sometimes you have to work with what you have. If you’re using canned, drain it well and gently squeeze it. Your crab should smell like the ocean, not like… well, a can.
• Keep the Filler Light: Here’s where people mess up. They add so many breadcrumbs and egg that you forget you’re eating crab. The crab should be the star of this show, not the supporting actor.
• Don’t Overmix: Treat that crab meat like it’s made of glass. Mix just enough to hold things together. Nobody wants mushy crab cakes that look like they went through a blender.
• Chill Before Cooking: Pop those babies in the fridge for at least 30 minutes. This helps them hold their shape when they hit the pan. Trust me on this one.

Ingredients Required

Alright, let’s talk ingredients. I’m keeping this simple because the best crab cakes don’t need a grocery list longer than your arm. These ingredients work together like a well-oiled machine, each one having its role.

Making Classic Dungeness Crab Cakes

Just remember to be gentle with the crab meat; it’s a delicate substance.

Step 1: Prep Your Crab Meat

First things first, check the crab meat for any shell pieces. I know it’s tedious, but nobody wants to bite down on a surprise shell fragment. Pick through it carefully with your fingers.

Step 2: Mix the Wet Ingredients

In a small bowl, whisk together your mayo, egg, lemon juice, and Dijon mustard. This is your binding mixture. Don’t overthink it, just get it smooth.

Step 3: Combine Everything Gently

In a larger bowl, add your crab meat, chopped green onions, and seasonings. Pour in your wet mixture and add about half the panko crumbs. Here’s the important part: fold it together like you’re tucking a baby into bed.

Step 4: Form the Patties

Scoop the mixture and shape it into patties about 3 inches wide. If the mixture feels too wet, add a bit more panko. Too dry? A tiny bit more mayo will fix it. You should get about 6-8 patties.

Step 5: Chill Time

Place those patties on a plate and let them sit in the fridge for 30 minutes. This isn’t optional; it helps them stay together when cooking.

Step 6: Cook Them Up

Heat butter in a large pan over medium heat. Don’t go extra on high heat; you want them golden, not burnt. Cook for about 4-5 minutes per side until they’re golden brown and heated through.

Step 7: Serve Hot

Get those crab cakes to the table while they’re still warm and crispy. The contrast between the crunchy outside and tender inside is what makes people close their eyes and smile.

Don’t let them sit around getting cold: they’re best right out of the pan.

Nutrition Per Serving (1 crab cake)

Serving Suggestions for Classic Dungeness Crab Cakes

Now for the fun part: what to serve with these golden beauties. You have options, and they all sound quite appealing.

• Classic remoulade sauce: Mix mayo, mustard, capers, and herbs for that traditional touch
• Simple mixed greens salad: Something fresh and light to balance the richness
• Lemon wedges and cocktail sauce: Keep it simple and let the crab shine
• Crispy sweet potato fries: Because regular fries are fine, but these are better
• Coleslaw with a tangy dressing: The crunch pairs perfectly with the soft crab cakes

How to Clean Dungeness Crabs Properly

I won’t lie to you – this process gets a bit messy, but the payoff is huge. Fresh crab meat beats store-bought any day.

Get Your Tools Ready

You’ll need a large cutting board, kitchen shears, a small knife, and maybe some newspaper to catch the mess. Oh, and don’t forget to grab some gloves if you’re squeamish about getting your hands dirty.

Start with Cooked Crabs

Make sure your crabs are already cooked and cooled down. If you’re starting with live ones, that’s a whole different conversation. For now, we’re working with crabs that are ready to clean.

Remove the Top Shell

Flip the crab over and find the triangular flap on the belly. Pull it off – it comes right off. Then grab the edges of the top shell and lift it away from the body. You might hear a little pop. That’s normal.

Clean Out the Guts

Here’s where it gets a bit gross. Pull out all the grayish stuff inside – that’s the gills and other bits you don’t want. Rinse the body under cold water to remove any remaining debris.

Crack and Pick

Break the body in half down the middle. Use your shears to cut through the shell around each leg section. Then comes the fun part: picking out all that sweet crab meat. Take your time here. Good crab meat is worth the effort.

Don’t Forget the Legs

Crack those legs with a nutcracker or the back of a knife. The meat in there is some of the best stuff. Roll a rolling pin over the legs if necessary; whatever works to get that meat out.

Conclusion

Achieving crab cake happiness isn’t complicated, but they’re definitely special. The kind of special that makes people ask for your recipe at dinner parties.

Good classic Dungeness crab cakes are about the crab, not about showcasing fancy ingredients. Keep it simple, be gentle with your mixing, and don’t skip the chilling step.

Now go make some crab cakes and enjoy every single bite.