Dungeness crab cakes are a beloved Pacific Northwest favorite. These are baked rather than fried, producing a lighter, healthier result while still offering a crisp exterior from Panko breadcrumbs. They work well as a main course with a simple salad or as an elegant appetizer.
Fresh crab served simply—dipped in warm garlic butter—is always delightful, but crab also shines in a variety of creative preparations. If you enjoy crab cakes, consider trying other dishes that highlight sweet crab meat in different ways.
We live about an hour from Port Angeles, Washington, on the Olympic Peninsula, near the long Dungeness Spit that extends miles into the Strait of Juan de Fuca. The Dungeness crab takes its name from that region, and the local flavor is part of what makes these cakes special.
Why This Recipe Works
- Baking instead of frying reduces fat and calories while keeping the crab moist.
- Panko breadcrumbs create a light, crunchy crust without heavy oil.
- A short ingredient list lets the natural sweetness of the crab shine.
The Ingredients
Below are the ingredients used in this recipe. See the printable recipe card for exact amounts and details.
- 1 large egg
- ⅓ cup mayonnaise
- 2 tablespoons fresh chopped chives or scallions
- 2 tablespoons chopped red bell pepper
- 2 tablespoons finely diced celery
- 1 tablespoon chopped fresh dill
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 1 pound fresh Dungeness crab meat, picked for shells
- 1½ cups Panko breadcrumbs, plus additional for coating
- 1 cup toasted Panko breadcrumbs for breading
- 1 tablespoon olive oil
How to Bake Dungeness Crab Cakes
Here’s a concise overview of the steps. The printable recipe card below includes precise measurements and timing.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Whisk the egg, then add mayonnaise, chives or scallions, red bell pepper, celery, dill, Old Bay seasoning, and lemon juice. Mix well.
- Stir in ½ cup of the Panko breadcrumbs and gently fold in the crab meat so it remains in large lumps.
- Divide the mixture into six portions, shape into cakes about 3 inches across and ¾ inch thick, and refrigerate for 30 minutes to firm up.
- Toss the remaining cup of Panko with olive oil, spread on the lined baking sheet, and toast in the oven until golden, about 3–4 minutes. Transfer the toasted crumbs to a shallow dish.
- Press each chilled cake into the toasted crumbs to coat both sides, place on the parchment-lined baking sheet, and bake on the middle rack for about 20 minutes, until golden and heated through.
Tips for Success
- Pick through the crab meat carefully to remove any shell fragments or cartilage.
- Use an ice cream scoop to portion the mixture evenly and quickly.
- Chilling the shaped cakes before breading helps them hold together while baking.
- Handle the crab gently when folding it into the mixture to preserve large, tender pieces of meat.
More Crab Recipes
With abundant crab in the Pacific Northwest, there are many tasty ways to enjoy it. If you like these crab cakes, explore other recipes that showcase sweet crab meat in both simple and inventive dishes.
- Crab pasta
- Crab enchiladas
- Crab-stuffed shrimp
- Salmon and crab Wellington
- Hot crab dip
- Alaskan king crab cakes
These baked Dungeness crab cakes use just a few simple ingredients so the crab remains the highlight. The Panko provides a satisfying crunch without heavy oil. For serving, try a lemon-dill aioli or a simple tartar-style sauce to complement the crab.
Adapted from Ivar’s Seafood Cookbook.
Other Recipes You’ll Love
If you enjoy crab, try a cheesy hot crab dip for parties or a smoked salmon spread for a lighter option. A seafood stew blending bouillabaisse and cioppino influences is also a hearty way to use crab along with other seafood—serve it with crusty sourdough for soaking up the broth.
Dungeness Crab Cakes
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Ingredients
- 1 large egg
- ⅓ cup mayonnaise
- 2 tablespoons fresh chopped chives or scallions
- 2 tablespoons chopped red bell pepper
- 2 tablespoons finely diced celery
- 1 tablespoon chopped fresh dill
- 1 teaspoon Old Bay seasoning mix
- 1 tablespoon fresh lemon juice
- 1 pound fresh Dungeness crab meat, picked over for shells
- 1½ cups Panko bread crumbs, plus additional
- 1 cup Panko bread crumbs, toasted for breading
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Whisk the egg in a medium bowl. Add mayonnaise, scallions, red bell pepper, celery, dill, Old Bay seasoning, and lemon juice. Whisk to combine.
- Stir in ½ cup of the Panko breadcrumbs and gently fold in the Dungeness crab meat.
- Divide the mixture into six portions. Shape each into a cake about 3 inches in diameter and ¾ inch thick. Refrigerate for 30 minutes.
- Meanwhile, toss the remaining 1 cup of Panko with olive oil. Spread on the lined baking sheet and toast in the oven until golden, about 3–4 minutes. Transfer toasted crumbs to a shallow plate.
- Coat each chilled crab cake with the toasted crumbs, pressing gently to adhere.
- Place the coated cakes on the parchment-lined sheet and bake on the middle rack for about 20 minutes, or until golden brown and heated through. Transfer to a serving plate.
Notes
- Pick through the crab meat carefully to remove any cartilage or shell pieces.
- Chill the shaped cakes at least 30 minutes before breading so they hold their shape while baking.
- An ice cream scooper speeds up portioning and helps keep portions consistent.
Nutrition
Nutrition information is approximate and should be used as a guideline.
Like this recipe? Rate & comment below!This recipe was first published on March 4, 2015. Photos and tips have been updated since the original post.
