Dungeness Crab Cakes
Crab season has been extended in the Puget Sound region this year into the fall and winter months, so Rich has been bringing home Dungeness crab. If you can’t catch for yourself, check with the local seafood markets.
We use this recipe as a dinner entrée. If you’d like to serve as an appetizer, just make the patties smaller and reduce the oven cook time. We serve with a homemade chipotle aioli.
Dungeness Crab Cakes
Ingredients
- 1 pound Dungeness crab meat
- 1/2 cup mayonnaise
- 1 tablespoon lemon zest
- 2 tablespoons finely chopped chives
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups panko bread crumbs, divided
- 6 tablespoons unsalted butter
Instructions
- In a bowl, gently mix crab meat, mayonnaise, lemon zest, chives, salt and pepper. After combining, add 1/2 cup panko.
- Add the remaining panko to a dish for dredging.
- Form the crab mixture into 8 equal patties and dredge in panko. Do not press too hard or over panko the cakes. Place on a dish and refrigerate for about an hour.
- When ready to cook, preheat oven to 450°F. Place two cast iron pans on the stove at medium-low heat to melt 3 tablespoons of butter in each pan (do not let the butter brown). Add 4 crab cakes to each pan and heat for a minute on the stove top before transferring the pans to the oven. Bake in oven and cook on each side for about 6 minutes until golden brown. Remove from oven and serve.