Mini Dungeness Crab Cakes

Mini Dungeness Crab Cakes
Photo by Kelley Jordan

Perfect for a cocktail party (or any party!) these little gems pack a lot of flavor into a small bite. Make a double batch and freeze half (uncooked) for an impromptu get-together. Added bonus — no need to thaw before cooking!

Mini Dungeness Crab Cakes | Sitka Salmon Shares

Active time: 30 min
Total time: 1 hr 30 min
Serves: 6 as hors d'oeuvres


  • ¼ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 3 tablespoons finely diced celery
  • 2 tablespoons chopped flat-leaf parsley
  • 1 scallion, thinly sliced
  • ½ teaspoon finely grated lemon zest
  • 1 ¼ cups panko breadcrumbs, divided
  • Kosher salt and freshly ground pepper to taste
  • ½ pound crab meat from 2 Dungeness crab clusters (about 1 cup)
  • Neutral oil for frying
  • Lemon wedges for serving


Make the crab cakes

In a medium bowl, combine the mayonnaise, mustard, celery, parsley, scallion, lemon zest, and ¼ cup of the panko and season with salt and pepper. Gently fold in the crab meat and form into 2-inch patties, about 1-inch thick. Chill for 1 hour. Coat with the remaining panko.

Cook the crab cakes

Heat ¼ inch oil in a large skillet over medium-high heat. Fry the cakes, turning once, until golden all over, 5 to 6 minutes. Drain on paper towels, sprinkle with salt, and serve with lemon wedges.

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Pro Tips

Pair it Up

Pair it Up

The crispy golden edges of the crab cakes call for a slightly acidic sparkling white wine. Not into bubbles? A Chardonnay would also pair well.


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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