Alaska Crab Cakes
These crispy and quick Alaska crab cakes are the perfect treat to share with friends, make for a snack or serve as an appetizer for anytime from special to everyday occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: Approx. 8 cakes
- Yield: Approx. 8 cakes
Ingredients
Crab cakes
- ¼ cup mayonnaise
- 1 egg, beaten
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- ½ teaspoon Old Bay seasoning
- ½ teaspoon black pepper
- 1 pound Alaska king, snow or Dungeness crab meat
- 2 tablespoons red bell pepper, finely diced
- 2 tablespoons celery, finely diced
- 2 tablespoons flat leaf parsley, finely chopped
- ⅔ cup panko
- Cooking oil, for pan frying
For serving
- Lemon wedges
- Chipotle mayo, Sriracha aioli, or tartar sauce
- Sliced scallions or chives
Recipe courtesy of Chef Maya Wilson, author of “Alaska from Scratch.”
Preparation
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Step 1 Make the crab cakes
To a mixing bowl, add the mayonnaise, egg, Worcestershire, Djion, 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.
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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.
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Step 3 Plate and serve
Serve with lemon and dipping sauce of choice. Sprinkle with scallions or chives to serve.
Recipe courtesy of Chef Maya Wilson, author of “Alaska from Scratch.”
