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It's San Francisco's beloved Dungeness Crab season–here's the best crab cake recipe!
Дата публикации: 11-11-2025 12:12:54



The Dungeness crab is the sweet-meated foundation of San Francisco’s culinary scene, driving a multi-million-dollar industry for local families and serving as the star ingredient at iconic places like Crustacean SF. Though named after a town in Washington, this local staple is strictly regulated in California: only hard-shelled male crabs at least $6.25$ inches wide can be kept by commercial fishers, a crucial rule that ensures the sustainability of the species.
CRUSTACEAN SF’S PANKO CRAB CAKES
A delightful, savory recipe for party-sized crab cakes featuring fresh Dungeness crab meat and a creamy potato base, coated in crispy panko. These mini crab cakes are perfect for appetizers or a light main course.
Makes: 48 mini 3-inch crab cakes
INGREDIENTS:
40 oz Fresh Dungeness Crab Meat
2 Tablespoons Shallots, finely chopped
2 Tablespoons Garlic, minced
1 kg Cooked Potatoes (about 2.2 lbs)
½ Cup Red Bell Peppers, finely diced
2 Tablespoons Parsley, chopped
1 bunch Vietnamese coriander
Cheese Mixture (half Jack Cheese and half Parmesan), grated (approx. 6 Tablespoons for the mix, plus more for garnish, optional)
1 package Panko Bread Crumbs (enough to coat all 48 cakes)
3 Eggs (for the egg wash)
Pepper, to taste
Mayonnaise (homemade or store-bought), 2 Tablespoons for the mix, plus more for serving
2 Tablespoons All Vegetarian Seasoning (optional) or Salt, to taste
Vegetable Oil (for sautéing and pan-frying)
HOW TO MAKE:
Sauté Crab Mixture: In a pan, heat 2 Tablespoons of vegetable oil. Add the garlic and shallots and sauté until softened, about 15 minutes. Add the Dungeness Crab Meat and continue to sauté until combined, about 10-15 minutes, to remove some moisture from the crab. Add seasoning and pepper. Reserve half of this crab mixture and set aside.
Prepare Potato Base: In a separate bowl, add the cooked potatoes, 2 Tablespoons of mayonnaise, 6 Tablespoons of the cheese mixture, bell peppers, and parsley. Use a masher to mash the potatoes. Incorporate only half of the sautéed crab mixture into the mashed potatoes and mix well.
Form the Crab Cakes: Take a scoop of the crab-potato mixture and form it into a cake. Place a small amount of the reserved Dungeness crab meat into the center, and use the crab-potato mixture to form a cake around it, about 3 inches in diameter and ¾ inch thick.
Bread the Crab Cakes: Whisk the 3 eggs in a shallow bowl for the egg wash. Pour the panko bread crumbs onto a separate plate or shallow bowl. Dip each crab cake into the whisked egg, coating all sides. Then, immediately press the crab cake into the panko until fully coated.
Pan-Fry: Heat vegetable oil in a pan over medium heat (enough to coat the bottom). Add the crab cakes and fry, flipping when the underside is slightly golden brown. Cook until both sides are golden and the cake is heated through.
Serve: Transfer the crab cakes to a plate. Serve immediately with seasonal greens, sautéed asparagus, or your favorite vegetables.
*Recipe courtesy of Crustacean San Francisco


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Published November 11, 2025 • Updated on November 11, 2025 at 12:13 pm

The Dungeness crab is the sweet-meated foundation of San Francisco's culinary scene, driving a multi-million-dollar industry for local families and serving as the star ingredient at iconic places like Crustacean SF. Though named after a town in Washington, this local staple is strictly regulated in California: only hard-shelled male crabs at least $6.25$ inches wide can be kept by commercial fishers, a crucial rule that ensures the sustainability of the species.

CRUSTACEAN SF'S PANKO CRAB CAKES

A delightful, savory recipe for party-sized crab cakes featuring fresh Dungeness crab meat and a creamy potato base, coated in crispy panko. These mini crab cakes are perfect for appetizers or a light main course.

Makes: 48 mini 3-inch crab cakes

INGREDIENTS:

  • 40 oz Fresh Dungeness Crab Meat
  • 2 Tablespoons Shallots, finely chopped
  • 2 Tablespoons Garlic, minced
  • 1 kg Cooked Potatoes (about 2.2 lbs)
  • ½ Cup Red Bell Peppers, finely diced
  • 2 Tablespoons Parsley, chopped
  • 1 bunch Vietnamese coriander
  • Cheese Mixture (half Jack Cheese and half Parmesan), grated (approx. 6 Tablespoons for the mix, plus more for garnish, optional)
  • 1 package Panko Bread Crumbs (enough to coat all 48 cakes)
  • 3 Eggs (for the egg wash)
  • Pepper, to taste
  • Mayonnaise (homemade or store-bought), 2 Tablespoons for the mix, plus more for serving
  • 2 Tablespoons All Vegetarian Seasoning (optional) or Salt, to taste
  • Vegetable Oil (for sautéing and pan-frying)

HOW TO MAKE:

  1. Sauté Crab Mixture: In a pan, heat 2 Tablespoons of vegetable oil. Add the garlic and shallots and sauté until softened, about 15 minutes. Add the Dungeness Crab Meat and continue to sauté until combined, about 10-15 minutes, to remove some moisture from the crab. Add seasoning and pepper. Reserve half of this crab mixture and set aside.
  2. Prepare Potato Base: In a separate bowl, add the cooked potatoes, 2 Tablespoons of mayonnaise, 6 Tablespoons of the cheese mixture, bell peppers, and parsley. Use a masher to mash the potatoes. Incorporate only half of the sautéed crab mixture into the mashed potatoes and mix well.
  3. Form the Crab Cakes: Take a scoop of the crab-potato mixture and form it into a cake. Place a small amount of the reserved Dungeness crab meat into the center, and use the crab-potato mixture to form a cake around it, about 3 inches in diameter and ¾ inch thick.
  4. Bread the Crab Cakes: Whisk the 3 eggs in a shallow bowl for the egg wash. Pour the panko bread crumbs onto a separate plate or shallow bowl. Dip each crab cake into the whisked egg, coating all sides. Then, immediately press the crab cake into the panko until fully coated.
  5. Pan-Fry: Heat vegetable oil in a pan over medium heat (enough to coat the bottom). Add the crab cakes and fry, flipping when the underside is slightly golden brown. Cook until both sides are golden and the cake is heated through.
  6. Serve: Transfer the crab cakes to a plate. Serve immediately with seasonal greens, sautéed asparagus, or your favorite vegetables.

*Recipe courtesy of Crustacean San Francisco

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