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Dungeness Crab Cakes

Name: Dungeness Crab Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Dungeness crab meat', 'amount': '1 pound, cleaned'}; {'ingredient': 'Breadcrumbs', 'amount': '1 cup, preferably panko for extra crunch'}; {'ingredient': 'Mayonnaise', 'amount': '1/4 cup'}; {'ingredient': 'Dijon mustard', 'amount': '1 tablespoon'}; {'ingredient': 'Worcestershire sauce', 'amount': '1 teaspoon'}; {'ingredient': 'Egg', 'amount': '1, beaten'}; {'ingredient': 'Green onions', 'amount': '2, finely chopped'}; {'ingredient': 'Fresh parsley', 'amount': '1/4 cup, chopped'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}; {'ingredient': 'Vegetable oil', 'amount': 'for frying'}; {'ingredient': 'Lemon wedges', 'amount': 'for serving'}; {'ingredient': 'Remoulade sauce', 'amount': 'for serving'}

Indulge in the coastal charm of these Dungeness crab cakes, a true delight for seafood lovers. Originating from the Pacific Northwest, these cakes showcase the sweet, delicate flavor of fresh Dungeness crab meat, combined with a medley of herbs and spices. Perfectly golden and crispy on the outside, tender and flavorful on the inside, these crab cakes make for an elegant appetizer or a satisfying main course. Serve them with a zesty remoulade for an extra touch of luxury.

Servings: 4

Ingredients

Dungeness crab meat (1 pound, cleaned)
Breadcrumbs (1 cup, preferably panko for extra crunch)
Mayonnaise (1/4 cup)
Dijon mustard (1 tablespoon)
Worcestershire sauce (1 teaspoon)
Egg (1, beaten)
Green onions (2, finely chopped)
Fresh parsley (1/4 cup, chopped)
Salt (to taste)
Black pepper (to taste)
Vegetable oil (for frying)
Lemon wedges (for serving)
Remoulade sauce (for serving)

Instructions

In a large mixing bowl, gently combine the cleaned Dungeness crab meat with breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, chopped parsley, and green onions. Add the beaten egg and season with salt and pepper to taste. Mix until well incorporated, being careful not to break up the crab meat too much.
Cover the mixture and refrigerate for at least 1 hour. This chilling time helps the crab cakes hold their shape during cooking.
While the mixture is chilling, prepare the remoulade sauce by mixing together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon paprika, and a dash of hot sauce in a small bowl. Adjust seasoning as needed.
After chilling, shape the crab mixture into patties (about 3 inches in diameter). You should have approximately 8 crab cakes.
In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. When the oil is hot, carefully add the crab cakes to the skillet.
Cook the crab cakes for about 4-5 minutes on each side or until they are golden brown and crispy.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges and the prepared remoulade sauce.

Dietary Information

Servings: 4 • Dish Type: Appetizer/Main Course • Prep Time: 20 minutes • Cook Time: 10 minutes • Calories: 320 • Fat: 18g • Carbs: 20g • Protein: 18g • Sodium: 400mg • Sugar: 1g

Dungeness Crab Cakes

Servings: 4

Ingredients

Instructions

Dietary Information

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