Dungeness Crab Cake Recipe
The Dungeness Crab Cake recipe is a special treat enjoyed along the Pacific Northwest coast. This dish brings together the deliciousness of the region’s famous Dungeness crab in a simple yet indulgent way. Whether you catch the crab yourself or buy it from a local fish market, these crab cakes are a tasty way to experience the flavors of the sea.
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Dungeness Crab Cakes are a tasty seafood dish that highlights the delicious and sweet flavors of Dungeness crab. The recipe carefully mixes lump crab meat, fresh herbs, and a gentle mix of seasonings to create a wonderful blend of tastes that makes this dish really delicious. The cakes are then skillfully pan-fried until they become golden brown on the outside and wonderfully juicy on the inside.
Step-by-Step Instructions for Dungeness Crab Cake Recipe
Step 1: Gather Your Ingredients
Gather all the ingredients needed for the Dungeness Crab Cake Recipe:
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons Tabasco
- 2 tablespoons plus 1 teaspoon Dijon mustard
- 1 tablespoon ‘Rub with Love’ Crab Cake Mix
- ½ teaspoon paprika
- ½ teaspoon chopped fresh or dried thyme
- ½ teaspoon celery seeds
- ¼ teaspoon freshly ground black pepper
- 5 tablespoons olive oil
- 5 cups fresh breadcrumbs (see recipe below) or store-bought
- ¾ cup chopped parsley
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- 1 pound of Dungeness crab meat, make sure it’s drained, and free of shells, and give it a gentle squeeze if it’s damp.
- About 5 tablespoons unsalted butter
Step 2: Prepare the Mayonnaise Base
In a food processor, combine the egg yolk, fresh lemon juice, Worcestershire sauce, Tabasco, Dijon mustard, paprika, thyme, celery seeds, and black pepper. Pulse to combine. With the processor running, slowly add the olive oil through the feed tube until the mixture mixes together into a mayonnaise-like consistency. Set aside.
Step 3: Prepare Breadcrumb Mixture
In a shallow container, mix 5 cups of fresh breadcrumbs with ½ cup of chopped parsley (reserve ¼ cup for later). Set aside.
Step 4: Combine Ingredients for Dungeness Crab Cake Recipe
In a large bowl, combine the chopped onion and bell peppers with the remaining ¼ cup parsley. Add the reserved mayonnaise and the Dungeness crab meat. Mix lightly to combine. Gently fold in 1 cup of the breadcrumb-parsley mixture using a rubber spatula. Avoid overworking the mixture.
Step 5: Shape and Dredge Crab Cakes
Form 10 crab cake patties and dredge them lightly in the remaining breadcrumb-parsley mixture. If time allows, cover the crab cakes with plastic wrap and chill them for at least an hour.
Step 6: Cook the Crab Cakes
Place 2 large nonstick skillets over medium heat and add about 2 ½ tablespoons of butter to each pan. Once the butter is melted, add 4 crab cakes to each pan. Cook the crab cakes with care until they are heated through and turn a nice golden brown on both sides. Use a spatula to flip them once. This process usually takes about 5 minutes for each side.
Step 7: Serve and Enjoy
Place the crab cakes on five plates and serve each plate with a small dish of green cocktail sauce and a wedge of lemon. Enjoy the delightful flavors of these Pacific Northwest Dungeness Crab Cake Recipe.
Tips for Perfect Dungeness Crab Cake Recipe
- Get the freshest Dungeness crab you can find. If you can, buy whole crabs and pick the meat yourself for the best taste and texture.
- Choose full-fat mayonnaise, whether from the store or homemade. It makes your crab cakes richer and tastier.
- Fresh breadcrumbs make your crab cakes softer. If buying, go for plain ones to keep that awesome crab flavor.
- When covering your crab cakes in breadcrumbs, do it gently. This gives a nice crunch without overshadowing the crab taste.
- To stop your crab cakes from falling apart while cooking, put them in the fridge for at least an hour. This makes them firm and keeps their shape.
- For frying, it’s great to use a nonstick pan. It gives your crab cakes a lovely golden crust without sticking.
- Especially when adding breadcrumbs, don’t mix too much. This keeps your crab cakes tender, not gummy.
- Before making all your crab cakes, try a small one to check the seasoning. Add more salt or lemon juice if needed.
- For the perfect texture, cook your crab cakes in two steps. First, pan-fry for a nice crust, then finish cooking in the oven for even heat.
- Enjoy your crab cakes with a tasty green cocktail sauce or your favorite dip.
- If you’re making them ahead, freeze uncooked crab cakes. Just place them on a tray until firm, then transfer them to a freezer-safe bag. Defrost slowly in the fridge before cooking.
- If you’re frying in batches, wipe the skillet with a paper towel between rounds to avoid burnt breadcrumbs.
Time Table
| Prep Time: 25 min | Cook Time: 1 hour | Total Time: 1 hour 25 min |
Storage Tips for Dungeness Crab Cake Recipe
For optimal freshness, store your Dungeness Crab Cakes in the refrigerator in an airtight container, and they should be consumed within 2-3 days. If you plan to extend their shelf life, freeze uncooked crab cakes by placing them on a baking sheet until firm and then transferring them to a freezer-safe bag.
This method allows you to store them for up to a month. When ready to enjoy, defrost the frozen crab cakes slowly in the refrigerator for a few hours before cooking. However, avoid refreezing once they have thawed. Following these storage guidelines ensures your crab cakes maintain their delicious flavor and texture until you’re ready to relish them.
Dungeness Crab Cake Recipe Full Nutrition Facts
- Serving: 10 crab cakes
- Calories: Approximately 400-450 calories per crab cake
- Protein: Around 15-20 grams
- Fat: Approximately 20-25 grams
- Carbohydrates: About 40-45 grams
- Fiber: Around 3-5 grams
- Sugars: Approximately 3-5 grams
- Sodium: Around 800-1000 milligrams
FAQs about Dungeness Crab Cake Recipe
Q: What is the best type of crab to use for these Dungeness Crab Cakes?
Dungeness crab is the preferred choice for these crab cakes. Its sweet and delicate flavor enhances the overall taste. Ensure it’s fresh, whether you pick the meat yourself or buy a cleaned crab from a reputable source.
Q: Can I utilize frozen crab meat in this recipe?
While fresh Dungeness crab is recommended for the best flavor and texture, you can use frozen crab meat if fresh isn’t available. Ensure it’s properly thawed and well-drained before incorporating it into the recipe.
Q: Is it possible to prepare these crab cakes in advance?
Yes, you can prepare the crab mixture and form the patties ahead of time. Refrigerate them for at least an hour before cooking to help maintain their shape. You can also freeze uncooked crab cakes for up to a month, defrosting them before cooking.
Q: What keeps crab cakes from falling apart?
To keep crab cakes from falling apart, refrigerate the mixture before cooking, handle it gently, use high-quality ingredients, dredge carefully in breadcrumbs, and follow a two-step cooking process involving pan-frying and oven finishing.
Q: Can I pan-fry these crab cakes in batches?
Yes, pan-frying in batches is common. Wipe the skillet with a paper towel between batches to prevent burnt breadcrumbs and ensure an even golden crust.
Q: How should I store leftover crab cakes?
Store any leftover crab cakes in an airtight container in the refrigerator. Reheat them in the oven for a few minutes to maintain their crispiness.
Q: Can I substitute ingredients like mayonnaise and breadcrumbs?
While you can experiment with variations, it’s recommended to use full-fat mayonnaise and fresh breadcrumbs for optimal results. These ingredients contribute to the richness and texture of the crab cakes.
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Best Pacific NW Dungeness Crab Cake Recipe Wonders
Ingredients
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons Tabasco
- 2 tablespoons plus 1 teaspoon Dijon mustard
- 1 tablespoon ‘Rub with Love’ Crab Cake Mix
- ½ teaspoon paprika
- ½ teaspoon chopped fresh or dried thyme
- ½ teaspoon celery seeds
- ¼ teaspoon freshly ground black pepper
- 5 tablespoons olive oil
- 5 cups fresh breadcrumbs see recipe below or store-bought
- ¾ cup chopped parsley
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- 1 pound of Dungeness crab meat make sure it's drained, and free of shells, and give it a gentle squeeze if it's damp.
- About 5 tablespoons unsalted butter
Instructions
Prepare the Mayonnaise Base
- In a food processor, combine the egg yolk, fresh lemon juice, Worcestershire sauce, Tabasco, Dijon mustard, paprika, thyme, celery seeds, and black pepper. Pulse to combine. With the processor running, slowly add the olive oil through the feed tube until the mixture mixes together into a mayonnaise-like consistency. Set aside.
Prepare Breadcrumb Mixture
- In a shallow container, mix 5 cups of fresh breadcrumbs with ½ cup of chopped parsley (reserve ¼ cup for later). Set aside.
Combine Ingredients for Dungeness Crab Cake Recipe
- In a large bowl, combine the chopped onion and bell peppers with the remaining ¼ cup parsley. Add the reserved mayonnaise and the Dungeness crabmeat. Mix lightly to combine. Gently fold in 1 cup of the breadcrumb-parsley mixture using a rubber spatula. Avoid overworking the mixture.
Shape and Dredge Crab Cakes
- Form 10 crab cake patties and dredge them lightly in the remaining breadcrumb-parsley mixture. If time allows, cover the crab cakes with plastic wrap and chill them for at least an hour.
Cook the Crab Cakes
- Place 2 large nonstick skillets over medium heat and add about 2 ½ tablespoons of butter to each pan. Once the butter is melted, add 4 crab cakes to each pan. Cook the crab cakes with care until they are heated through and turn a nice golden brown on both sides. Use a spatula to flip them once. This process usually takes about 5 minutes for each side.
Serve and Enjoy
- Place the crab cakes on five plates and serve each plate with a small dish of green cocktail sauce and a wedge of lemon. Enjoy the delightful flavors of these Pacific Northwest Dungeness Crab Cakes.
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