Dungeness Crab Cakes

Ingredients

• 1 lbDungeness crab meat$30.80
• 0.5 cupplain breadcrumbs$1.11
• 3 tbspmayonnaise$1.11
• 2 tbspDijon mustard$0.93
• 1 eachlarge egg$1.70
• 2 eachgreen onions, sliced$1.23
• 1 tbsplemon juice$0.19
• 1 tspOld Bay seasoning$0.06
• 3 tbspvegetable oil$0.69
• 0.5 tspkosher salt$0.03
• 2 tbspfresh parsley, chopped$0.67
• 0.25 tspblack pepper$0.09
• Total for 4 servings$38.61

Most of the cost is dungeness crab meat ($30.80) and large egg ($1.70). With oil, spices and staples already at home, the shop drops to about $34.68. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pick carefully through the Dungeness crab meat to remove any remaining bits of shell or cartilage, keeping the lumps intact.
2. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, large egg, lemon juice, Old Bay seasoning, kosher salt, and black pepper until completely smooth.
3. Gently fold the crab meat, green onions, and fresh parsley into the wet mixture along with half of the plain breadcrumbs (1/4 cup).
4. Gently shape the crab mixture into 8 equal patties roughly 1/2-inch thick, then lightly coat both sides of each patty with the remaining plain breadcrumbs (1/4 cup).
5. Place the formed patties on a plate, cover loosely, and chill in the refrigerator for 20 minutes to help them firm up before cooking.
6. Heat 1.5 tablespoons of the vegetable oil in a large skillet over medium heat until shimmering.
7. Add 4 crab cakes to the pan and fry for 3 to 4 minutes per side, flipping gently once, until deep golden brown, crisp, and heated through to an internal temperature of at least 145°F (63°C).
8. Transfer the cooked patties to a warm plate, add the remaining 1.5 tablespoons of vegetable oil to the skillet, and fry the remaining 4 crab cakes for 3 to 4 minutes per side.
9. Transfer the warm crab cakes to plates and serve immediately, with lemon wedges if you like.