State Plate Recipe: Alaska King Crab Cakes

Go Fish!

Not surprisingly, fishing and the seafood industry account for the largest private employment in the Alaska. In fact, most of the salmon, crab, halibut and herring we eat, all across America, come from this majestic northern state. The next time you sit down at your favorite restaurant and order a seafood platter, or blackened salmon, think Alaska!

Classic Crab Cakes

A delicious appetizer, entrée, or topper for a salad! Crab cakes are versatile and easy to make.


½ pound of crab meat (Alaskan King Crab or whatever is available in your area), Chopped coarsely or smooth depending on the texture you prefer.

2 cloves of garlic, minced

1 small shallot

2 basil leaves, chopped

1 sprig of fresh thyme leaves or if unavailable thyme spice to taste

½ a red bell pepper, finely diced

1 large egg

¼ cup bread crumbs (or panko bread crumbs), plus save a little extra to coat the cakes before frying

Oil suitable for pan frying

1 tsp salt

1 tsp pepper


  • Combine all ingredients (except the oil) in a mixing bowl
  • Mix on low, until sticky. You can add an extra egg if the mixture is too dry
  • Roll into small balls, then flatten into small patties
  • Coat with breadcrumbs or panko, and put in the refrigerator for one hour
  • Pour oil to cover the bottom your frying pan, and turn on medium high heat
  • When the oil is hot, fry crab cakes until they become brown on both sides
  • Flip only once to fry each side, allowing them to heat and cook between flips



Oil Tips

  • Choose neutral-flavored oil with a lower smoking point, such as regular or light olive oil, vegetable oil, canola oil or peanut oil.
  • Make sure the oil is hot before adding your crab cakes, or they’ll end up soggy. To test without a thermometer, drop a few bread crumbs into the oil. If they sizzle right away, but don’t burn immediately, the oil is at the perfect temperature.
  • Do not place too many crab cakes in the pan at once, as this will bring the oil temperature down, and it will take some time for the oil to reheat to the ideal temperature. Also, crowding the pan can make the cakes clump up and stick together.
  • To prevent dangerous spatter, keep water and other liquids (even tiny drops) away from and out of the pan.


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