The Best West Coast Crab Cakes
A perfectly cooked crab cake is crispy on the outside and filled with tender, sweet crab meat, lightly seasoned to let the seafood shine. Each bite is a balance of buttery richness and savoury spice, creating a delicious coastal experience in every mouthful. Paired with a tangy seafood sauce, you’ll want to savour bite after delicious bite!
Ingredients
- 16 ounces Fresh peeled Dungeness Crab A medium size Dungeness crab yields 6 to 8 ounces of crab meat. Pick over for shells. I like to put one or two large lumps of crab in each cake.
- 1 Egg
- 3 Tbsp Mayonnaise
- 1 Tbsp Lemon Juice
- 1 Tbsp Worcestire Sauce
- 4 Shots Tabasco
- 2 Stalks Finely chopped Celery
- 1 Finely chopped white onion or green onion
- 1 cup Italian Seasoned Bread Crumbs or Panko You can add more/less to soak up any additional moisture. You should be able to form them into balls without them falling apart.
- 1 Tbsp Old Bay Spice I have found it at Walmart.
- 1 Tsp Dry Mustard
- 1 Tsp Black Pepper
- 2 Tbsp Unsalted Butter
- 2 Tbsp Olive Oil or Peanut Oil
Instructions
- Mix all of the ingredients into a bowl using a plastic spatula.
- Leave a few large lumps of crab in the mix.
- Refrigerate the mix for 15 minutes to allow the bread crumbs or panko to absorb the juices. This will also help the cakes bind together.
- Heat the butter and olive oil in a large skillet. Peanut oil has a higher flash point and is the best for cooking crab cakes however, I boat with a number of people who have peanut allergies so I use olive or vegetable oil with a splash of butter.
- Divide the mix in half and half again (depending on the size of the cakes). I make small cakes for appetizers or larger cakes for an entree. Mold into a patty and lightly press together.
- Brown on each side, about 3 minutes per side.
- Often, I will then put them in the oven or air fryer for a few minutes to make the outside extra crispy.
- Garnish with lemon and serve with a dollop of seafood sauce.