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Dungeness Crab Cakes
Course:
Appetizer, seafood, Side Dish
Servings:
20
1 oz. cakes
Ingredients
1
lb
Dungeness crab
cleaned of any shells
5
tbsp
mayonnaise
1
tbsp
Dijon mustard
1
tbsp
parsley
chopped
1
tbsp
scallion
sliced
10
drops
Tabasco
2
tsp
Worcestershire sauce
1/2
cup
fresh white bread crumbs
1
pinch
salt
1
pinch
black pepper
2
egg yolks
2
tbsp
lemon juice
Instructions
Flake crabmeat through your fingers to break up large pieces of meat and remove any bits of shell.
Add all of the chopped herbs and bread crumbs.
Mix all wet ingredients together and pour over crabmeat.
Toss briefly, taste–adjust flavor with salt and pepper.
Pat into small round patties.
Fry in a small amount of clarified butter in a Teflon pan until crisp and brown on both sides.
Serve with Spicy Mayonnaise or Chile Tartar Sauce.
Notes
Pair with Grgich Hills Estate Chardonnay, Napa Valley -
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