Northwest Dungeness Crab Cakes Recipes

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DUNGENESS CRAB CAKES



Dungeness Crab Cakes image

Crab cakes with Dungeness crab are a treat! They can be a little delicate, so a chill in the fridge before frying helps them from falling apart while frying.

Provided by Elise Bauer

Categories     Dinner     Crab     Fish Cakes     Seafood     Shellfish

Time 1h40m

Yield 12

Number Of Ingredients 14

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

Steps:

  • Cook the shallots: Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.
  • Chill: Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.

Nutrition Facts : Calories 130 kcal, Carbohydrate 10 g, Cholesterol 78 mg, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, Sodium 371 mg, Sugar 2 g, Fat 6 g, ServingSize Makes 12 crab cakes, UnsaturatedFat 0 g

NORTHWEST DUNGENESS CRAB CAKES



Northwest Dungeness Crab Cakes image

Dungeness crab is my favorite type of shell food. It also reminds me of Christmas eve as a child where my grandma had all you can eat crab. I got this recipe from "Pacific Passions Cookbook" by Karen Barnaby.

Provided by Ashley U

Categories     Crab

Time 30m

Yield 12 crab cakes, 4 serving(s)

Number Of Ingredients 15

5 tablespoons unsalted butter
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
3/4 cup milk
6 tablespoons flour
2 large egg yolks
1/2 teaspoon salt
8 drops Tabasco sauce
2 teaspoons fresh parsley, finely chopped
1 1/2 cups dungeness crabmeat, picked over and squeezed dry
1 1/2 cups breadcrumbs
1 large egg
2 tablespoons water
1 cup flour
vegetable oil (for frying)

Steps:

  • Melt the butter in a saucepan over low heat. Sauce the onion and celery until the vegetables are very soft but not brown. While they are cooking, heat the milk to a simmer.
  • Add the 6 tablespoons flour to the vegetables and cook over low heat, stirring constantly for 3-4 minutes. Slowly whisk in the hot milk. The mixture will be very thick. Continue stirring until the mixture comes to a boil.
  • Remove from the heat and beat in the egg yolks one at a time. Beat in the salt, pepper, Tabasco sauce and parsley. Spread onto a large baking sheet and cool completely. Transfer to a bowl and stir in the crab meat. Refrigerate until firm.
  • Form the mixture into 12 fat, hamburger-shaped cakes. Sprinkle a baking sheet with ½ cup of bread crumbs. Beat the egg with the water in a shallow bowl. Spread the flour and remaining breadcrumbs on separate plates. Coat each cake in flour, then in the egg, then in the breadcrumbs and place on the baking sheet.
  • Heat 1 inch of vegetable oil in a large heavy frying pan over medium-high heat. Without overcrowding, fry the crab cakes until they are golden brown on both sides. Remove and drain on absorbent paper. Keep the cooked crab cakes warm in a 200 F oven while frying the rest. Serve immediately.

Nutrition Facts : Calories 524.1, Fat 22.2, SaturatedFat 11.9, Cholesterol 202.3, Sodium 644.8, Carbohydrate 65.7, Fiber 3.2, Sugar 3.3, Protein 14.6

DUNGENESS CRAB CAKES



Dungeness Crab Cakes image

A great recipe for Dungeness crab cakes courtesy of Fisherman Express Alaska Seafood. For additional information or other recipes visit www.crabcakeguy.com. Thanks and enjoy the Dungeness Crab Cakes.

Provided by Crab Cake Guy

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb dungeness crabmeat, cleaned
2 teaspoons scallions, chopped
2 teaspoons red bell peppers, chopped
2 teaspoons celery, chopped
1 tablespoon mayonnaise
1 egg, whipped
1 cup panko breadcrumbs
1 pinch paprika
1 pinch chili powder
1 pinch salt and pepper

Steps:

  • Break up the dungeness crab meat.
  • Add peppers, celery, scallions, and spices. Add mayonnaise.
  • Combine in bowl to form paste, then add eggs and bread crumbs to thicken.
  • Form into round crab cakes.
  • Deep fry or sauté in olive oil.
  • Serve crab cakes with greens and balsamic vinaigrette.

Nutrition Facts : Calories 161.8, Fat 3.5, SaturatedFat 0.7, Cholesterol 80.5, Sodium 395.1, Carbohydrate 14.9, Fiber 1.2, Sugar 1.5, Protein 16.8

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