Welcome to Recipesimade! Today, I’m happy to share with you a recipe that highlights the best of wild Alaskan Dungeness crab cake recipe. These crab cakes are all about simplicity, allowing the crab’s inherent sweetness to shine through without being overshadowed by additional ingredients. If you’re seeking for a recipe that highlights crab’s natural, fresh flavour, you’ve come to the perfect place.
Why You Should Try This Dungeness Crab Cake Recipe.
Pure Crab Flavour: With little additives, the sweet, delicate flavour of Dungeness crab shines.
Simple items: The recipe calls for easy-to-find items that complement the crab without dominating it.
Quick to make: Ready in under 30 minutes (excluding chilling time), it’s ideal for a special but quick lunch.
Versatile: These crab cakes can be served as an appetiser, main meal, or as part of a sophisticated brunch.
Ingredients dungeness crab cake recipe
Crab cakes
1/2 pound (about 1 cup) of Dungeness crab meat, gently picked over for shells.
2 tablespoons mayonnaise.
1 teaspoon Dijon mustard.
2 tablespoons of finely sliced sweet onion.
1 tablespoon of chopped fresh parsley.
1/2 cup panko breadcrumbs (half for the mixture and half for the coating)
1/2 teaspoon of Old Bay seasoning.
Add salt and freshly ground black pepper to taste.
Aioli
1/2 cup mayonnaise.
1 teaspoon Dijon mustard.
1/4 teaspoon of cayenne pepper.
1 garlic clove, grated
1 tablespoon of lemon juice.
1 tablespoon of extra virgin olive oil.
Add salt and pepper to taste.
For frying
1/4 cup all-purpose flour.
One egg, beaten
Grapeseed oil, for frying.
Flaky sea salt for garnish.
Nutritional facts
Calories 210
Protein 13g
Carbohydrate 12g
Fat 13g
Sugar 1g
Sodium 450mg
Cholesterol 80mg
- Prep time 15 minutes
- Chill time 30 minutes
- Cooking time 10 minutes
- Total time 55 minutes
Dungeness crab cake recipe
Prepare the crab mixture
In a large bowl, combine the crabmeat, mayonnaise and Dijon mustard. Add the sweet onion, half the panko, Old Bay seasoning (salt, pepper), half the breadcrumbs and the parsley. Be careful not to break the lumps of crab too much.
Make crab cakes
Divide the crab mixture into four equal portions. Carefully shape each portion into a round, round cake. Place the cakes onto a baking sheet that has been prepared and let them chill for 30 min. The cakes will stay together better when fried if they are chilled.
How to make aioli
Make the aioli while the crab cakes are chilling. Combine the cayenne, lemon juice, mayonnaise and Dijon mustard in a small bowl. Pour a smoother sauce, slowly add the olive oil to your whisked mixture. To taste, season with salt and black pepper. Set aside.
The crab cakes are fried in bread.
Prepare a breading table with the remaining breadcrumbs, panko, and flour. Each crab cake should be lightly dredged in flour, dipped into the egg, and then coated with panko breadcrumbs.
Heat grapeseed frying oil in a large pan over medium heat. Do not overcrowd your pan. Fry crab cakes in batches. Cook each side for 2 to 3 minutes until golden brown.
You can also serve
Transfer the crab cakes onto a baking tray lined with paper towel to drain off any remaining oil. Sprinkle immediately with flaky salt. Serve the crabcakes hot with the aioli prepared for dipping.
Serving Suggestions
Serve these Dungeness Crab Cakes with a simple salad or roasted veggies for a beautiful and light lunch. These crab cakes are also a great appetizer for a special dinner or event.
Enjoy the flavours of Alaskan Dungeness crab in this dish, which lets the seafood shine!
Tips for Making It Tastier
Use fresh crab. Fresh Dungeness crab flesh provides the greatest flavour and texture.
Avoid overmixing: Keep the crab chunks intact for a more pleasant bite.
Chill before frying: This allows the crab cakes to hold together and makes frying easier.
Season generously: Tailor the seasoning to your preferences; a bit extra Old Bay might boost the flavour.
Use Homemade Aioli: A fresh aioli provides a dimension of flavour that store-bought sauces cannot equal.
Topping Suggestions
Lemon zest provides a vibrant, fresh flavour.
Microgreens – A bright pop of color and mild peppery flavor.
Avocados: The smoothness of the avocado complements crunchy crabcakes.
Pickled vegetables provide tang and cut through the richness.
Chopped chives have a mild oniony flavour that works well with fish.
Healthy alternatives
Whole Wheat Panko: Replace normal panko with a whole grain version.
Greek Yoghurt Aioli: For a lighter dip, use Greek yoghurt instead of mayonnaise.
Rather than frying the crab cakes, bake them at 375°F for 15-20 minutes.5-20 minutes.
Pan-sear with minimum oil on a nonstick pan.
To limit salt intake, use a low-sodium Old Bay seasoning.
Pairing Beverages
Chardonnay : The buttery aromas of this wine complement the richness in the crabcakes.
Bubbles in champagne cleanse your palate between bites.
Sauvignon Blanc provides a sharp, citrussy counterpoint to the crab.
Pale Ale is a moderate beer that will not dominate the crab’s delicate flavour.
Iced tea with lemon is a non-alcoholic beverage that refreshes and compliments the cuisine.
How To Store It
Refrigerate cooked crab cakes in an airtight container for up to two days.
Freeze: Wrap each crab cake in plastic wrap and place in a freezer-safe bag; freeze for up to a month.
Reheat in a 350°F oven for 10-15 minutes, or until well cooked.
Common Mistakes To Avoid
Overhandling the crab results in a mushy texture; manage the mixture lightly.
Skipping the Chill: If the cakes are not chilled before frying, they may come apart throughout the process.
Overcrowding the pan leads to uneven cooking and mushy cakes; fry in batches.
Using Too Much Filler: Overpowers the crab flavour; stay with the recipe’s simple approach.
Not Enough Seasoning: Underseasoned crab cakes might be bland; taste and season as needed.
FAQs
Can I use canned crabmeat?
Yes, but fresh crab meat has the best taste and texture.
How can I prevent the crab cakes from falling apart? Chill them before frying, and handle them carefully while cooking.
Can I bake the crab cakes?
Yes, bake at 375°F for 15-20 minutes, till golden brown.
What can I substitute for Old Bay seasoning? A combination of celery salt, paprika, and black pepper can be utilised.
Can I prepare the crab combination ahead of time?
Yes, you can prepare it up to a day ahead of time and store it in the refrigerator until ready to cook.
Final Thoughts
These Dungeness Crab Cakes are a celebration for simplicity and flavour. They highlight the natural sweetness of crab. You can serve these crab cakes as an appetizer or main course. Their rich flavor and delicate texture will impress you. The recipe’s simple instructions and combination suggestions will make it a staple in your kitchen. Enjoy the flavour of wild Alaskan Dungeness Crab with minimal effort!
