Pier 23 Dungeness Crab Cake Recipes

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DUNGENESS CRAB CAKES



Dungeness Crab Cakes image

A few herbs, a lot of crab and little else make these simple crab cakes feel decadent.

Provided by Kathleen Korb

Categories     Appetizer

Time 30m

Number Of Ingredients 13

1 egg
2 tablespoons mayonnaise
½ tablespoon Meyer lemon juice
½ teaspoon Dijon mustard
1 tablespoon parsley, finely chopped
1 tablespoon chervil, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon chives, finely sliced
½ teaspoon salt
1 cup panko, divided (¼ cup for cakes, reserve the rest for breading)
8-10 ounces crabmeat, picked from 1- to 2-pound crab, cracked and cleaned
Olive oil for cooking
Meyer or Eureka lemon wedges for serving

Steps:

  • In a mixing bowl, whisk the egg, mayo, lemon juice, herbs and salt. Add ¼ cup of the panko bread crumbs to the egg mixture. Once well combined, gently fold in the crab. Put the remaining panko on a plate, to dredge the crab cakes.
  • Make a quick tester for seasoning. Take a spoonful of the crab mixture, and make a mini crab cake. Dip the cake lightly into the panko on both sides. Heat a drizzle of olive in a skillet (nonstick is great for this, if you have one). Once the oil is hot, add the tester cake and cook on both sides until golden, just a couple minutes in total. Test and adjust seasoning as needed, adding more salt or lemon, etc.
  • Form the crab patties out of the crab mixture, roughly 1½ inches by ¾ inch. About 14 in total. Dredge in panko, and refrigerate for at least an hour to firm up (this keeps them from falling apart).
  • If you have a nonstick skillet, this is a great time to use it. Either way, heat 1 or 2 tablespoons of oil in a medium skillet, enough to coat the bottom. When oil is hot, add the cakes, turning after a couple of minutes when golden brown. Wipe the skillet with a paper towel between batches, so the panko doesn't burn.
  • with lemon wedges.

Nutrition Facts : ServingSize 4

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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