Dungeness Crab Cakes

Dungeness Crab Cakes

Chef Debbie Bennett Dungeness Crab CakesRecipe


1 1/2 pounds crab meat, picked over for shell
1 cup plain bread crumbs
2 celery stalks, finely minced
1 small onion, finely minced
1 small green pepper, finely minced
1 teaspoon dry mustard
1/2 teaspoon Tabasco
1 large egg
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
12 cups oil for frying (or more)
1 cup tartar sauce
Additional bread crumbs for coating the crab cakes


1. Preheat the oven to 200 degrees. Combine all ingredients except for the bread crumbs for coating, the oil and the tartar sauce. Form the mixture into 8, 3″ to 3 1/2″ by 1″ thick crab cakes. Coat both sides with additional bread crumbs, patting the crumbs lightly into cakes.
2. Bake: Put about 1/4 cup oil into a 10″ to 12″ saute pan and cook over medium heat. Cook 4 cakes at a time, 4 minutes per side. They should be nicely browned on both sides and heated through. Keep the 4 cooked cakes warm in the oven while you prepare the remaining 4. Use fresh oil for the second batch.

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