Dungeness Crab Cakes

If you’re looking for a crab cake that doesn’t skimp on the meat, you’re in the right place. These are loaded with sweet, tender Dungeness crab, barely held together by anything else. I love serving them with a little homemade tartar sauce, some lemon wedges, and a pile of fresh garnishes to really let that crab shine. Honestly, one bite and you’ll wonder why you ever settled for those filler-heavy cakes at restaurants.

A Little About “Maryland-Style” Inspiration

I’ve got deep respect for Maryland-style crab cakes. They’re famous for using blue crab from the Chesapeake Bay and for that signature Old Bay kick. The thing about real Maryland crab cakes is they don’t mess around with filler. It’s almost all crab, lightly bound with crackers or breadcrumbs, and seasoned just right.

For this recipe, I’m channeling that spirit—tons of crab, Old Bay, simple binding, fresh garnishes—but swapping in my favorite crab in the world: Dungeness. Living in Oregon, I’m lucky enough to have easy access to these beauties, and I genuinely think they make a better cake.

If you’ve only had the usual breadcrumb-heavy, soggy crab cakes before, get ready for something special.

Why I Always Choose Dungeness Crab

Let’s talk about why I’m obsessed with Dungeness crab for these cakes. It isn’t just local pride—though, sure, living on the Oregon Coast has definitely spoiled me.

Flavor You Can’t Beat
Dungeness crab meat is naturally sweet, mild, and a little nutty. The body meat is tender and flaky, while the leg meat has a pleasant firmness. It’s exactly what you want in a crab cake. When I make these for friends, they always comment on how good the crab itself tastes, even before I tell them it’s Dungeness.

Good Value for the Meat You Get
Buying whole Dungeness crabs might seem pricey at first, but you get a lot for your money. Roughly a quarter of the weight is usable meat, which is far better than many other crabs. If you’re splitting a couple of crabs to make these, you’ll get generous, meaty cakes without going broke.

Price (If You Shop Smart)
During peak season, I regularly find whole cooked Dungeness crab for around 8–12 dollars a pound. That’s a steal for the quality you get. Buying pre-picked meat is another story—it’s usually much more expensive, so I always prefer picking it myself.

Sustainably Harvested
Another reason I feel good about buying Dungeness crab is that it’s one of the more sustainable seafood options. Most of it’s caught in pots or by hand, with minimal environmental impact. Local sourcing means it hasn’t been flown halfway around the world, either.

Best Times to Buy Dungeness Crab

Sure, you can get Dungeness crab year-round, but I try to time my purchases for winter and early spring. That’s when commercial boats are hauling them in by the ton, so prices drop and quality is top-notch.

As the year goes on, crabs molt and their shells weaken, making them trickier to ship well. If you’re lucky enough to live on the Oregon Coast, you can even catch your own almost all year long (except for a short closure in the fall). I’ve had friends with traps in local bays who make it a family tradition. It’s hard to get fresher than that.

Buying and Picking Your Crab Meat

I’m not going to lie—picking meat from whole crabs takes a little work. But for me, it’s part of the fun. You only need a butter knife and some patience. I usually put on some music, pour a drink, and make an afternoon of it.

Besides, the alternative is paying an arm and a leg for pre-picked meat. Last time I checked, picked Dungeness crab meat was over $50 for half a pound. Picking your own saves serious money.

And unlike smaller blue crabs, Dungeness is relatively easy to break down. The shells are softer, there’s more space inside, and you get a generous yield of meat.

One decent-sized Dungeness crab can give you enough for two large crab cakes. If you don’t feel like making crab cakes right away, the picked meat is also perfect for tossing with pasta, loading onto a buttered bun, or just eating with a squeeze of lemon.

How I Clean and Break Down Dungeness Crab

Whenever I bring home live or cooked whole crabs, I like to keep the process simple. I grab a butter knife, crack open the shell, and pick out every last bit of meat. The legs and claws are especially satisfying—so much meat with way less fuss than, say, blue crab.

If you’re new to it, it helps to watch a quick video or even do it once with a friend who knows the ropes. After a couple of tries, you’ll be a pro, and your crab cakes will taste better for it.

My Ingredient Lineup for These Cakes

Here’s what I use for these crab cakes. I keep it classic and generous on the crab:

• Fresh Dungeness crab meat: About a quarter pound per cake. You want them packed with crab, not filler.
• Mayonnaise and Dijon mustard: I’m partial to good-quality brands for these. They add creaminess and a gentle tang.
• Binder: I love Ritz crackers for this—they crumble beautifully and add buttery flavor. Saltines or breadcrumbs work too. You’ll need one egg to help bind everything.
• Seasoning: Worcestershire sauce, salt, and Old Bay seasoning. Old Bay is non-negotiable—it gives that classic crab cake vibe. If you’re feeling spicy, a little minced jalapeño adds a nice kick without overwhelming the crab.
• Garnishes: Lemon wedges, fat slices of tomato, raw red onion, and fresh parsley. These brighten up the plate and make it feel special.
• Tartar sauce: I usually make my own with mayo, dill pickles, fresh dill, salt, and a little sour cream. But store-bought works if you’re short on time.

How I Make These Crab Cakes at Home

Mix It Up

I start with the wet mix in a big bowl: mayo, Dijon, Worcestershire, Old Bay, salt, egg, and chopped jalapeño if I’m using it. I whisk until it’s smooth and well-combined. I always give it a taste to see if it needs more salt or seasoning.

Fold in the Crab

Next, I gently fold in the crab meat and crumbled crackers with a rubber spatula. The goal is to mix without shredding the big lumps of crab. It’s okay if it’s a bit loose—that’s what chilling is for.

Shape and Chill

This step matters. I cover the bowl and chill it for at least an hour (sometimes overnight if I’m prepping ahead). Chilling helps the mixture firm up so it’s easier to shape. When ready, I form big, proud crab cakes with my hands.

Right before baking, I’ll brush them with melted butter and a little lemon juice. And yes, I always add an extra sprinkle of Old Bay on top.

Bake to Golden

I bake these in a hot oven at 450°F for about 12–15 minutes until they’re lightly browned on top. The high heat gives them a gentle crust while keeping them moist inside.

Garnish and Serve

This is the fun part. I serve each cake on a thick tomato slice and top with chopped raw red onion, fresh parsley, and a squeeze of lemon juice. On the side, I’ll have a ramekin of homemade tartar sauce or cocktail sauce for dipping.

My Tips for Storing Leftovers

Honestly, these rarely survive dinner at my place. But if you do have leftovers, pop them in an airtight container and keep them in the fridge for a day or two.

If you want to freeze them, do so before baking. Shape the patties, skip the butter and lemon topping, and freeze them in a well-sealed container. They’ll keep a couple of months, and you can bake them straight from frozen with a little extra time.

More Ways I Use Dungeness Crab

Once you fall in love with these cakes, you’ll probably want more ways to enjoy Dungeness crab. I love steaming whole clusters with Old Bay and red wine vinegar—just like how they do blue crabs back East.

And don’t throw away those shells! I save them to make rich, homemade crab stock. It’s perfect for seafood soups, stews, or even risotto.

If you make these crab cakes, I hope you love them as much as my family does. There’s something special about setting a table with big, meaty cakes that really let the crab shine. Let me know if you try them—I always enjoy hearing how others put their own spin on it.

Also try these Crab recipe:-

• Crab Melts
• Crab Mac and Cheese
• Crab Casserole