Dungeness Crab Cakes

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  • 1 lb. Dungeness crabmeat (or jumbo lump crabmeat)
  • 1/2 cup chopped parsley
  • 1/2 cup thinly sliced scallions
  • 3/4 cups fresh bread crumbs
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon worcestershire sauce cayenne pepper
  • Salt and black pepper to taste
  • 2 TB butter
  • 1/2 lb. unsalted butter cut into small cubes
  • 1/4 cup lemon juice
  • 2 TB water
  • Pinch of salt


  1. Pick over crabmeat to remove shells but leave meat as whole as possible. Combine crab, parsley, scallions and bread crumbs.
  2. Mix together eggs, milk, worcestershire, cayenne, salt and pepper. Pour over crab mixture. Mix gently to blend, trying not to break up the crabmeat.
  3. Shape into small round cakes, about 2 inches in diameter. Saute in butter for 2-3 minutes on each side or until golden brown and warmed through. Serve with sauce.
  4. Put lemon juice, water and salt into a saucepan and bring to a boil. Add the butter all at once, whisking constantly until butter has melted and sauce is smooth. Adjust seasonings.


NOTE: Do not make ahead of time or the sauce will separate.
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