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Olympia Seafood Signature Crab Cakes

Posted by Kira DeRito on

cooked halibut


  • 1 pound Dungeness Crab Meat
  • 2-3 cloves finely minced garlic
  • 1 stalk green onion, chopped
  • 1/3 cup mayo
  • 2 tsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1 cup panko bread crumbs
  • 1 tsp. butter
  • 1 tsp. olive oil 


Toss the crab meat with the minced garlic and green onion. In a separate bowl, whisk together the mayo, mustard and lemon juice. Pour the sauce over the crab meat and mix well. Add bread crumbs and stir just to combine. Let the mixture sit for about 5 minutes for the bread crumbs to soften, and then form into four hockey-puck shaped cakes.

There are no 'raw' ingredients in these cakes, so to cook them we just warm them through and make them crispy on the flat sides -  brown in a non-stick pan with the butter and oil over medium-high heat, about 4 minutes on each side. Serve with a zesty remoulade sauce, or with a more mild tartar and... enjoy!

Serves 2 for dinner, 4 or more for a side dish or appetizer.


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  • Thank you so much for sharing this recipe. Most likely I will continue to buy them pre-made and save myself the work. They are so delicious and one of our favorite meals.

    Linda Lutz on

  • Best Ever

    Kerri Movius on

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