Crispy Alaska Crab Cakes with Lemon & Herbs

These crispy, golden Alaska crab cakes are a crowd-pleasing favorite — perfect as a snack, party appetizer, or a simple seafood treat to enjoy anytime. Made with sweet, wild Alaska crab and just the right touch of seasoning, they’re quick to prepare and even easier to love.

A plate of golden-brown Alaska crab cakes, crisp on the outside and tender inside, served with lemon wedges and dipping sauce.

  • 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

Preparation

  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.
  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.
  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.”

Back to blog