This delicious crab cake recipe lets the briny, sweet flavor of fresh Alaskan crab take the lead. The addition of red onion, dijon mustard, and freshly cracked black pepper round out the flavor of the crab cakes, bringing some zing and freshness to the mix.
The crab cakes can be made with either almond meal or breadcrumbs, depending on your personal preference. Making the crab cakes with almond meal is a low-carb and gluten-free swap that just happens to make the perfect crab cake — crispy and golden on the outside, and tender and intensely crabby on the inside. Alternatively, panko breadcrumbs produce a light, tasty crab cake that pan-fries beautifully.
These crab cakes can be made with any variety of crab, but they're wonderful with hand-picked, Dungeness crab meat. The Dungeness crab meat is already cooked, so all you have to do is defrost it so that it's ready to be the star of a crispy, golden batch of homemade crab cakes.
Alternatively, you can pick the crab meat yourself from Snap-and-Eat Dungeness Crab. It's a bit more labor-intensive to do this yourself, but the legs and claws have already been scored for you to make the meat more accessible. Thaw the Dungeness crab first, then get picking!
