King Crab Cakes

You’ll feel like royalty when you make these king crab cakes for dinner! If you’re a fan of seafood then this is an absolute must make dish. This classic dish combines the sweet taste of king crab with a little heat from hot sauce, and Dan-O’s Spicy or Dan-O’s SEA-soning with just a touch of lemon juice to bring out the subtle flavors of the crab. It’s mouthwateringly good, and you’ll want more than one for sure. This makes about 4 large king crab cakes, or about 8 small ones. You can play around with the size to fit your needs, but we like ‘em big and proud. Try it with our coleslaw, hasselback potatoes, or some air fried okra.

The different types of crab meat for king crab cakes

There are 4 common types of crab meat: Jumbo lump, lump, backfin, and claw. Jumbo lump is the meat that forms on the swimmer fins. Every crab only has two 2 of these which makes it the most expensive variety of crab meat. It’s got a finer texture, and a much sweeter flavor but can be overwhelmed by spices and other flavors in things like king crab cakes. Lump is the meat from the body of the crab, it’s much smaller than jumbo but still fairly sturdy. This is the ideal crab cake meat due to its texture and flavor. Backfin crab meat is a mixture of the broken bits of lump crab, and smaller pieces of body meat. It tends to be flaky and fine, so it’s also a good candidate for king crab cakes. Claw meat, as you may have guessed, comes from the claw. It’s much darker than lump and backfin, while also being considerably less sweet. It’s got a strong flavor and is a solid choice for appetizers like crab rangoons.