Why You’ll Love these Golden King Crab Cakes
Why are these king crab cakes so irresistible? I’m convinced it’s the perfect balance of sweet crab meat against the colorful peppers and onions.
Dom DeLuise knew what he was doing with this recipe. The outside gets wonderfully crisp in the hot oil while the inside stays tender and moist.
I love how easy these are to portion with an ice cream scoop—genius kitchen hack. No fussy binding agents or complicated techniques.
Just mix, shape, and fry. The seasoned breadcrumbs add that satisfying crunch we all crave. Perfect for impressing dinner guests without breaking a sweat.
What Ingredients are in Golden King Crab Cakes?
Dom DeLuise’s king crab cakes bring together simple, fresh ingredients that create magic when combined. The star of the show is, of course, the sweet king crab meat, but it’s the supporting cast of colorful peppers, onions, and seasonings that really makes these cakes shine. The recipe is wonderfully flexible too—you can use fresh, frozen, or even imitation crab depending on your budget and what’s available at your local market.
- 1 pound king crab meat (fresh, frozen, or imitation)
- 3 tablespoons mayonnaise
- 3 tablespoons mustard
- 3 eggs
- 1 small onion, minced
- 1/2 green pepper, minced
- 1/2 red pepper, minced
- 1 cup seasoned bread crumbs
- 1 tablespoon parsley
- Oil for cooking
When shopping for these ingredients, I recommend seeking out the freshest crab meat you can find, though good-quality frozen works beautifully too. The seasoned bread crumbs are a time-saver, already containing the perfect blend of herbs and spices to complement the delicate crab. Don’t skimp on the colorful peppers—they add not just visual appeal but also texture and a subtle sweetness that balances the richness of the mayonnaise and eggs. And while not specified in the recipe, I find that a touch of lemon zest can brighten the whole dish if you happen to have a lemon on hand.
How to Make these Golden King Crab Cakes
Making Dom DeLuise’s king crab cakes is wonderfully straightforward, and the results are so impressive that your dinner guests might think you spent hours in the kitchen. To begin, simply gather all your ingredients in one large mixing bowl—1 pound of king crab meat, 3 tablespoons of mayonnaise, 3 tablespoons of mustard, 3 eggs, 1 small minced onion, 1/2 minced green pepper, 1/2 minced red pepper, 1 cup of seasoned bread crumbs, and 1 tablespoon of parsley.
Mix everything together thoroughly, using your hands if you’re brave (and clean, of course) or a sturdy wooden spoon if you prefer. The mixture should hold together nicely but still remain somewhat loose.
Now comes the fun part—shaping your crab cakes. The recipe yields about 12 cakes, and here’s a pro tip straight from the recipe: use an ice cream scoop to portion out the mixture. This guarantees all your crab cakes will be uniform in size, which means they’ll cook at the same rate.
After scooping, simply flatten each portion gently with your palm or the back of a spatula. Heat some oil in a non-stick pan over medium heat—the non-stick surface is essential here to prevent your beautiful crab cakes from falling apart.
Cook the cakes for about 3-5 minutes on each side, or until they develop that gorgeous golden-brown crust that gives the dish its name. You’re looking for a crispy exterior that gives way to a tender, flavorful interior.
Perfection on a plate, and surprisingly simple to achieve.
Golden King Crab Cakes Substitutions and Variations
While the original recipe is truly delightful, you can easily adapt these golden king crab cakes to suit your taste preferences, dietary needs, or whatever ingredients you happen to have on hand.
I often swap in lump crabmeat when king crab is too pricey, and it works beautifully. Not a mayo fan? Greek yogurt makes a tangy substitute.
For gluten-free guests, crushed rice crackers replace breadcrumbs perfectly. Sometimes I add a dash of Old Bay seasoning or cayenne for extra kick, or fold in some corn kernels for sweetness and texture.
Can’t find fresh peppers? Roasted red peppers from a jar will do in a pinch.
What to Serve with Golden King Crab Cakes
These golden king crab cakes deserve proper companions to create a meal that’s truly memorable.
I love serving mine with a zesty lemon aioli or tangy remoulade sauce that cuts through the richness. A simple arugula salad with lemon vinaigrette provides the perfect peppery contrast.
For starches, roasted fingerling potatoes or creamy risotto make excellent choices.
Don’t forget the veggies! Grilled asparagus, sautéed green beans, or a summer corn succotash all complement the sweet crab flavors.
And for the perfect beverage pairing? A crisp Sauvignon Blanc or chilled Pinot Grigio works wonders, trust me.
Final Thoughts
After preparing Dom DeLuise’s king crab cakes countless times over the years, I’ve come to appreciate not just their delicious taste but also their versatility.
They’ve graced my dinner table for casual weeknight meals and starred as appetizers at fancy dinner parties.
What makes these crab cakes special? Perhaps it’s their perfect balance of flavors, or maybe it’s the legacy of Dom DeLuise himself.
Either way, they never disappoint.
