Recipe courtesy of Chef Maya Wilson, author of Alaska from Scratch for the Alaska Seafood Marketing Institute.

The cost of Alaska Crab is at an all time high right now so when it comes to preparing your Alaska Crab Cakes  you want to ensure you are getting all the “bang for your buck” and these deliver. A simple recipe but packed with flavor that will leave your dinner guests wanting more.


Alaska Crab cakes:

¼ c mayonnaise

1 egg, beaten

2 tsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp lemon zest

½ tsp Old Bay seasoning

½ tsp black pepper

1 pound Alaska king, snow or Dungeness crab meat

2 tbsp red bell pepper, finely diced

2 tbsp celery, finely diced

2 tbsp flat leaf parsley, finely chopped

⅔ c panko

Cooking oil, for pan frying

For serving:

Lemon wedges

Chipotle mayo, Sriracha aioli, or tartar sauce

Sliced scallions or chives


Step 1: Make the crab cakes.

In a mixing bowl, add the mayonnaise, egg, Worcestershire, Dijon, lemon zest, Old Bay seasoning, and pepper. Stir to combine. Add the crab, bell pepper, celery, parsley, and panko. Fold together to combine. Using your hands, form the mixture into 8 patties.

Step 2: Fry the crab cakes.

Coat a skillet with cooking oil and heat over medium-high. When the oil is hot and shimmering, add the patties to the pan. Cook until crispy and browned on both sides, about 3 minutes per side.


Step 3: Plate and serve.

Serve with lemon and dipping sauce of choice. Sprinkle with scallions or chives to serve.

Alaska Crab Cakes