Can I make these crab cakes ahead of time?

Yes. Form the cakes, refrigerate on a parchment-lined tray for up to 4 hours, then pan-fry. Chilling helps them hold together better during cooking.

What type of crab should I use?

Dungeness crab is traditional and delivers sweet, tender meat. Lump blue crab or other fresh crab work if Dungeness is unavailable; avoid canned or imitation crab.

How do I know when the cakes are done?

Fry until both sides are golden brown and crispy, about 3-4 minutes per side. The cakes should feel firm when gently pressed.

Can I bake instead of pan-fry?

Pan-frying is essential for the crispy exterior and browning. Baking won't deliver the same texture; if needed, brush formed cakes with oil and bake at 400°F for 12-15 minutes, but results will differ.

What can I serve with crab cakes?

Serve with lemon wedges, tartar sauce, aioli, or a fresh salad. A remoulade or Old Bay mayo complements the delicate crab flavor.

Blue-Ribbon Dungeness Crab Cakes Recipe

Name: Blue-Ribbon Dungeness Crab Cakes Recipe
Yield: 14 servings
Ingredients: 2 celery stalks, finely chopped; Kosher salt and freshly ground black pepper; ⅓ cup finely chopped shallots; 1 serrano chile, finely chopped; 1 Tbsp. finely grated lemon zest; 3 Tbsp. fresh lemon juice, divided; 1 Tbsp. vegetable oil, divided, plus more for frying; 8 oz. oyster or button mushrooms, trimmed and coarsely chopped; 2 garlic cloves, finely chopped; ¾ cup mayonnaise; 2 Tbsp. plus 2 tsp. Old Bay seasoning, divided; 1 Tbsp. Dijon mustard; ½ tsp. mustard powder; 1 lb. Dungeness crabmeat; 3 Tbsp. finely chopped chives; 1 cup cornstarch; ½ cup all-purpose flour; ½ cup tapioca starch; 5 large eggs; 1 cup panko breadcrumbs; 1 cup fine sourdough breadcrumbs; Blue cheese dressing; Edible flowers, thinly sliced scallions, fresh herbs (such as chervil, parsley, or tarragon), and finely chopped green apple, for garnish

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Blue-Ribbon Dungeness Crab Cakes Recipe | CookOS

Instructions

1
 In a small bowl, toss the celery with 1 teaspoon of salt and set aside until it releases its liquid, about 2 hours. In a second small bowl, stir together the shallots, chile, and 1 tablespoon of the lemon juice and set aside.
2
 To a large skillet over medium-high heat, add enough oil to just coat the surface. When it’s hot, add the mushrooms and cook, stirring frequently, until golden, 6–8 minutes. Stir in the garlic, season with salt, and cook until fragrant, 1–2 minutes. Remove from the heat, stir in the remaining lemon juice, and transfer to a bowl. Wipe out the skillet and return it to the stove.
3
 Blot the celery dry with paper towels. Strain the chile-shallot mixture, discarding any liquid. In a large bowl, whisk together the mayonnaise, 2 teaspoons of the Old Bay, and the mustard and mustard powder. Fold in the crab, chives, lemon zest, celery, chile-shallot mixture, and mushrooms. Season to taste with salt and black pepper, then divide into fourteen 2-ounce portions. Form the portions into square patties 2 inches wide and 1 inch thick. Freeze until just firm.
4
 In a shallow bowl, whisk together the cornstarch, flour, tapioca starch, 2 tablespoons of salt, and 1 tablespoon of Old Bay. In a second bowl, beat the eggs with a pinch of salt. In a third bowl, stir together the panko, sourdough breadcrumbs, 1 tablespoon of salt, and the remaining Old Bay. Dredge one patty in the cornstarch mixture, then place in the egg mixture and turn to coat. Roll the patty in the breadcrumbs, then transfer to a plate and repeat with the remaining patties.
5
 To the skillet over medium heat, add 2 inches of oil. When it’s hot, working in batches, fry the crab cakes, turning once, until browned on both sides, about 20 minutes total per batch. Transfer to a paper towel-lined plate.
6
 On a platter, spread a few tablespoons of blue cheese dressing. Arrange the crab cakes on top, and garnish with the flowers, scallions, herbs, and apple. Serve warm.