adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Dungeness Crab Cakes
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Chill Dungeness crab cakes before frying for a delightful, crispy treat!
Ingredients:
  • 1 pound lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it)
  • 1/2 stick (1/4 cup) unsalted butter, divided
  • 1/2 cup chopped shallots
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons prepared tartar sauce
  • 1 teaspoon lemon zest
  • 1/4 teaspoon Tabasco sauce
  • 2 tablespoons chopped fresh parsley
  • About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups
  • 2/3 cup fresh breadcrumbs
Instructions:
  • Prepare the shallots: In a small skillet over medium-high heat, melt one tablespoon of butter. Add the shallots and half a teaspoon of salt. Sauté until the shallots are translucent, approximately a couple of minutes. Ensure not to brown them. Allow the shallots to cool before using.
  • Combine eggs, Worcestershire sauce, 1/2 teaspoon salt, paprika, black pepper, tartar sauce, lemon zest, Tabasco, parsley, and shallots. Carefully fold in crabmeat and torn bread, being mindful not to break up the crab chunks. The mixture should be moist.
  • Shape the crab mixture into 12 patties, each about 2 1/4 inches across and 3/4 inches thick, using your hands.
  • Prepare the tray: Place a piece of wax paper in a tray that fits the crab cakes snugly, then evenly scatter half of the breadcrumbs on the bottom. Arrange the crab cakes in a single layer on top of the breadcrumbs and sprinkle the rest of the breadcrumbs over them.
  • Chill: Place a sheet of wax paper over the crab cakes and refrigerate for at least one hour.
  • Cook crab cakes: In a large nonstick skillet over medium-high heat, melt the remaining 3 tablespoons of butter until it foams up. Working in batches to avoid crowding, place the crab cakes in the pan and cook each side until golden brown, about 3 minutes per side.

Similar Recipes