Holiday
Northwest Crab Cakes
A holiday appetizer from Savor the Holidays — ready in 40 minutes.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Northwest Crab Cakes opens the appetizer chapter of Savor the Holidays — a crowd-pleasing bite built for gatherings, parties, and festive tables.
Watch it come together
Ingredients
- 1 pound fresh crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onion
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning (optional)
- Salt and pepper, to taste
- 2 tablespoons butter, for cooking
- Lemon wedges, for serving
Method
- 1
In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, red bell pepper, green onion, parsley, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning (if using), salt, and pepper. Gently mix until well combined.
- 2
Divide the mixture into 4-6 equal portions and shape each portion into a round patty, about 1 inch thick.
- 3
Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for 15-20 minutes to firm up.
- 4
In a large skillet, heat the butter over medium heat.
- 5
Carefully place the crab cakes in the skillet and cook for 4-6 minutes on each side, or until golden brown and heated through.
- 6
Once cooked, remove the Northwest Crab Cakes from the skillet and transfer them to a serving plate lined with paper towels to absorb any excess oil.
- 7
Serve the Northwest Crab Cakes hot with lemon wedges on the side for squeezing over the top.
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