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Pan-Seared Dungeness Crab Cakes for the Holidays

by Marketing Baldacci | Published 12.13.2021

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a plate of crab cakes


Paired with Baldacci “Pops” Sparkling Wine


Remoulade Sauce:



1. In a medium to a large bowl, whisk together mayo, egg, and all liquid ingredients.

2. Add all other ingredients and mix well.

3. Form the mixture into cakes that are about ½ to ¾ inch thick. They should be firm enough to hold their shape, but not too firmly packed.

4. Heat a large skillet (Cast iron is best for this, in my opinion) over medium-high heat. Add crab cakes and cook until golden and crispy, three to five minutes per side.

5. Serve with lemon and remoulade sauce.

6. If you forget to buy eggs like I did when cooking the demonstration, then try a little extra mayo. 


Marketing Baldacci