Oven-Baked Dungeness Crab Cakes with Winter Grapefruit Crunch Salad
These are the kind of crab cakes you’d happily pay for at a waterfront spot—crisp edges, sweet crab center—paired with a punchy winter citrus salad for brightness. Bakes in the oven while you toss the salad.
Back to full listIngredients
- Whole Cooked Dungeness Crab 1 lb (pick ~8–10 oz meat for 2 servings) $15.99 (1 lb)
- Organic Iceberg Lettuce 1/2 head, shredded $3.49
- Del Monte® No Sugar Added Red Grapefruit Jar (or Citrus Salad) 1 cup segments, drained $9.99 (52 oz)
- Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, grated $1.99
- Organic Jalapeño Peppers (optional) 1 small jalapeño, seeded and minced (optional) $3.99/lb
Instructions
- Prep the oven and pan: heat oven to 450°F. Line a sheet pan with parchment and brush with 1 tbsp olive oil.
- Prep the crab: crack/pick the 1 lb whole cooked Dungeness crab to yield about 8–10 oz meat. Pat the meat dry and check for shells.
- Make the crab cake mix: in a bowl, combine the crab meat with 1/3 cup mayo, 1 tsp Dijon, 1 grated garlic clove, 1 tsp Old Bay (or paprika + celery salt), 1 tbsp chopped parsley (optional), 1/2 cup panko, and 1 beaten egg. If using heat, add 1 minced jalapeño. Gently fold so crab stays chunky.
- Form cakes: shape into 4 crab cakes (about 3 oz each). Chill 5–10 minutes while oven finishes heating (helps them hold).
- Bake: place crab cakes on the oiled parchment, drizzle or brush tops with 1 tsp olive oil. Bake 10–12 minutes, then broil 1–2 minutes to brown the tops (watch closely).
- Make the winter citrus salad: shred 1/2 head iceberg lettuce. Toss with 1 cup drained grapefruit segments, 1 tbsp olive oil, 1–2 tsp grapefruit (or lemon) juice, salt, and pepper. Optional: add a pinch of chili flakes.
- Serve: plate 2 crab cakes per person with the citrus salad. Offer lemon wedges and a little extra Dijon or quick tartar (mayo + pickle relish).
Health notes: ~650–800 kcal per serving (depends on binder + oil). Healthiness: **Moderate+**—high protein; oven-baking keeps it lighter than frying.
Drink pairing: Crab cakes love sparkling and crisp whites: - Best bet: **Traditional-method sparkling** (brut) to cut richness. - Local WA pick: **Chateau Ste. Michelle Brut** (widely available). - Still options: **Albariño** or **Sauvignon Blanc** (zesty, herbal).