Dungeness Crab Cakes

Jun 27, 2023 | Gourmet, Pescatarian | By aquastar


Savory crab cakes packed full of juicy, sweet Dungeness crab meat and coated in crunchy panko breadcrumbs.


Star Cut™ Dungeness Crab Legs & Claws

Star Cut™ Dungeness Crab Legs & Claws


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  • 1/4 cup butter
  • 1/4 cup chopped shallots
  • 2 large eggs, beaten
  • 1 Tbsp Worcestershire Sauce
  • 1/2 tsp paprika
  • 1/4 tsp fresh ground black pepper
  • 3 Tbsp tartar sauce
  • 1 tsp lemon zest
  • 1 Tbsp Tabasco sauce
  • 1 Tbsp chopped parsley
  • Salt to taste
  • 1 lb Aqua Star Dungeness crab meat, cooked
  • 2/3 cup panko breadcrumbs, divided
  • 2 Tbsp cooking oil

To make


Melt butter in a small skillet over medium-low heat. Add shallots and sauté for 1—2 minutes, until slightly transparent.

In a medium bowl, add the cooked shallots and remaining ingredients, except for the crab meat, panko breadcrumbs and cooking oil. Mix until smooth and the eggs are well incorporated. Gently fold in the crab meat and 1/3 cup of the panko breadcrumbs. Take care not to overmix. Cover and place in the refrigerator for 1 hour.

Pour the remaining panko breadcrumbs onto a large plate in an ever layer.

To form the crab cakes, scoop about 2 oz (golf ball size) of the mixture and roll into a ball shape. Press the ball onto the panko breadcrumb filled plate, turn, and press the other side into the breadcrumbs to form ½” thick cakes. Repeat until all cakes are formed and coated.

In a large skillet over medium heat, add the cooking oil and sauté the crab cakes for 2—3 minutes per side, turning over once. Cakes are done when the outside is a nice golden brown.

Remove cakes from the skillet, let sit for 1—2 minutes and enjoy!

Serving Suggestions

Serve with tartar or cocktail sauce, green salad, and a glass of sauvignon blanc.