Dungeness Crab Cakes Recipe
panko breaded, remoulade sauce
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Ingredients
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Crab Cakes
Method
Preparation and Cooking
- 1
Prepare the Crab Mixture
In a large bowl, combine the Dungeness crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, and the egg. Season with salt and pepper to taste. Mix gently to combine without breaking up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.
- 4
Fry the Crab Cakes
In a large skillet, heat oil over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry for about 4-5 minutes on each side until golden brown and cooked through.
- 5
Serve
Remove the crab cakes from the skillet and let them drain on paper towels. Serve warm with remoulade sauce on the side.
