These Alaskan King crab cakes showcase large, sweet chunks of King crab with just enough binder to hold them together. The crab is the star here—serve the patties as an appetizer, in a sandwich, or as a main course alongside a salad or simple sides.
These crab cakes are pan-fried until golden and crisp on the outside while remaining tender and juicy inside. The recipe yields 10 large patties for a main course, or you can form 20 smaller cakes to serve as appetizers.
They pair beautifully with a simple garlic-butter sauce or a bright lemon-dill aioli for a restaurant-quality finish.
Ingredients for Alaska Crab Meat Patties
Shopping list — the essentials you’ll need to make these crab cakes:
- Mayonnaise — helps bind the mixture and adds creaminess.
- Egg yolk — adds richness and helps the cakes hold their shape.
- Dijon mustard — a little provides depth and subtle tang.
- Fresh lemon juice — brightens and balances the flavors.
- Worcestershire sauce — brings savory umami complexity.
- Tabasco sauce — a small dash for gentle heat.
- Old Bay seasoning — enhances the crab’s sweet and savory notes.
- Alaskan King crab meat — large, sweet lumps are ideal.
- Saltine crackers — finely ground to act as a light filler without overpowering the crab.
- Chives — finely chopped for a mild oniony finish.
Tips for Success
- Grind the crackers very finely. Fine crumbs bind better and create a uniform texture — a food processor works best.
- Fold the crab meat in gently to preserve large chunks for texture and visual appeal.
- Chill the formed patties before frying. Cold cakes hold together better and are less likely to fall apart in the skillet.
- Use an ice-cream scoop to portion the mixture for evenly sized patties. Gently pat each scoop into a round cake.
- Do not press the cakes flat while cooking. Keep them thick so the crab stays moist; pressing squeezes out juices and dries the crab.
Variations
Cajun Spin: Add 1 teaspoon smoked paprika and a pinch of cayenne, and swap chives for chopped green onions for a smoky, spiced kick.
Lemon Herb Mashup: Stir in 1 tablespoon fresh dill and 1 tablespoon chopped parsley for a bright herbal note; squeeze extra lemon over the finished cakes.
Garlic Parmesan: Add 1/4 cup grated Parmesan and 2 minced garlic cloves for a richer, savory profile; finish with a sprinkle of Parmesan.
Southwest Style: Fold in 1/2 cup roasted corn and 1/4 cup chopped cilantro or parsley, and serve with chipotle mayo for a Southwestern flair.
More Crab Recipes
With abundant crab from the Pacific Northwest and Alaska, simple preparations often shine—steamed legs with butter or a dressed crab salad. If you want more ideas, try other crab-forward dishes like crab pasta, crab enchiladas, crab-stuffed shrimp, hot crab dip, or a fresh avocado crab cocktail.
More Recipes You Will Love
For special dinners, broiled Copper River salmon makes an elegant main course, and classic steak-and-lobster elevates any night. Dukkah-roasted duck legs offer tender meat with a nutty crust and a sweet fig reduction for a memorable meal.
Alaskan King Crab Cakes
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Ingredients
- ¾ cup mayonnaise
- 1 egg yolk
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- ½ teaspoon Old Bay seasoning
- 1 ½ pounds Alaskan King crabmeat
- 20 Saltine crackers, ground very finely
- 2 tablespoons fresh chopped chives
- 4 tablespoons vegetable oil
Instructions
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Combine mayonnaise, egg yolk, lemon juice, Dijon, Worcestershire, Tabasco, and Old Bay in a mixing bowl.
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Gently fold in the crabmeat, finely ground saltines, and chopped chives.
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Form the mixture into 10 patties. Cover and refrigerate for 30 minutes to firm up.
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Heat the oil in a large skillet over medium-high heat. Add 3 to 4 crab cakes and cook until golden, about 3 to 4 minutes per side.
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Transfer cooked cakes to a plate and repeat with remaining patties.
Notes
- Grind the saltine crackers very finely—use a food processor or blender for best results.
- An ice-cream scoop is handy for portioning the crab mixture for even cakes.
- Old Bay provides seasoning and salt; adjust additional salt to taste if needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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