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

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. Tanner (bairdi) or Dungeness crab work especially well in this recipe, though any wild Alaska crab will cook beautifully.

  • Prep Time:

    10 minutes

  • Cook Time:

    15 minutes

  • Total Time:

    25 minutes

  • Servings:

    8

  • 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

  • Instructions:

    1. 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. 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. 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.”

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