These Pacific Dungeness crab cakes keep the sweet, delicate meat in generous pieces and use just enough mayonnaise, Dijon and panko to bind it. Small dice of mango and pickled cucumber add a bright sweet-sour note, while parsley is folded into the mixture rather than scattered over the plate.
British Columbia cooks use local Dungeness crab in many casual seafood dishes, and published coastal versions show how little binder the cakes need. This home recipe makes eight small patties from cooked crab meat, chills them briefly, then pan-fries them until crisp. It reflects the Pacific ingredient without claiming one fixed regional formula.
Step 1If the cooked crab is frozen, thaw it in a covered dish in the refrigerator. Drain well, pick through the meat for shell or cartilage and blot it dry; keep it chilled.
Step 2In a medium bowl, stir together the mayonnaise, Dijon, mango, pickled cucumber and dried parsley until evenly combined.
Step 3Add the crab and fold gently with a spatula, keeping the larger flakes intact. Sprinkle in the panko last and fold just until the mixture holds together.
Step 4Divide the mixture into eight equal portions, about 69 g each. Shape into patties roughly 6 cm wide and 1.5 cm thick, pressing only enough to make them hold.
Step 5Set the patties on a paper-lined tray and refrigerate for 20 minutes so the panko can absorb moisture and the cakes firm up.
Step 6Heat the measured oil in a wide skillet over medium heat. Fry the cakes in batches without crowding, about 2 to 3 minutes per side, until deeply golden and crisp.
Step 7Check the centre of each cake with a clean digital thermometer inserted through its side. Bring the centre to 74°C; if the crust browns first, lower the heat, cover briefly and continue cooking.
Step 8Transfer the cooked cakes to a clean rack or paper towel. Repeat with the remaining patties, letting the skillet return to medium heat between batches.
Step 9Serve two cakes per person while hot, with lemon wedges. Refrigerate leftovers promptly in a shallow covered container, use within 2 to 3 days and reheat to 74°C.
Start with cooked crabmeat that has been kept cold; if frozen, thaw it overnight in the refrigerator rather than at room temperature. Drain and blot it well, since excess liquid makes the mixture loose. The 20-minute chill is useful even when the crab feels firm. Fry in batches so the oil stays hot and the cakes brown instead of steaming.
Approximate ingredient-based estimate per two cakes, including the full measured pan oil and one-quarter of the mayonnaise, crab, panko, mango, pickle, mustard and parsley. Crab sodium, mayonnaise labels and oil absorbed vary by product and cooking. Rounded estimate; not laboratory analysis.
Contains crustacean (Dungeness crab), egg (mayonnaise) and wheat/gluten (panko). Check package labels for additional allergens. Keep cooked crab refrigerated at 4°C or colder until mixing; use clean utensils and surfaces, and keep it separate from raw foods. Check the centre of the cakes with a clean digital thermometer and cook/reheat to 74°C. Refrigerate leftovers promptly in a shallow covered container, use within 2–3 days and reheat to 74°C. Discard perishable food left at room temperature for more than 2 hours or outdoors in hot summer conditions for more than 1 hour. Wash hands and clean work surfaces after handling seafood.
Yes. Thaw it in a covered container in the refrigerator, then drain and blot it thoroughly before mixing so the cakes hold their shape.
