Meridian Dungeness Crab Cakes

Featured: Dungeness Crab

Chef John Nelson, Meridian


  • 2 pounds of crab meat
  • 2 tablespoons of good quality mayonnaise
  • 1 scant tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon horseradish
  • Couple splashes hot sauce, or more if you like
  • 1 large egg
  • 3 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 cup unbaked cracker meal
  • 1 tablespoon chopped flat-leaf parsley
  • 2 green onions, thin sliced
  • 1/2 teaspoon white pepper
  • Butter for frying


  • Whisk mayonnaise with all wet ingredients until creamy smooth. 
  • Whisk in flour, baking powder, cracker meal and pepper until completely blended with your wet ingredients.
  • Add parsley and green onion and blend into the wet mixture.
  • Fold in crab meat gently so you do not break it in to small pieces; you want to have big chunks for great texture in your cakes. If your mixture seems a bit wet, wait for at least five minutes for the cracker meal to fully absorb the moisture. If the mixture still seems a bit too loose, don’t add more cracker meal, but dust the top of the mixture with flour and carefully fold it in.
  • Fry cakes in butter on moderate heat until golden brown on each side. A good cake should be golden outside and just a touch underdone on the inside.