Alaska crab cakes bring out the sweet, delicate flavor of fresh, wild-caught Alaskan crab in a crispy, golden-brown bite. This recipe highlights the best of king, snow, or Dungeness crab, combined with a touch of Old Bay seasoning, Dijon mustard, and lemon zest for a perfect balance of flavor. Finely diced bell pepper, celery, and parsley add freshness and texture, while panko breadcrumbs ensure a light, crunchy coating. Pan-fried to perfection, these crab cakes are best served with a squeeze of lemon and your favorite dipping sauce, making them an irresistible appetizer or main dish.
Recipe provided by Alaska Seafood Marketing Institute Recipe yields 8 cakes
Alaska Crab Cake Ingredients:
- 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 lb 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
Alaska Crab Cake Directions:
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 heat. 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 a dipping sauce of your choice. Sprinkle with scallions or chives and serve.
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