Best Dungeness Crab Cakes Of Love Recipes

DUNGENESS CRAB CAKES

Steps:

• Preheat the oven to 375°F
• Line a baking tray with parchment paper
• Add the egg to a medium-size mixing bowl and whisk to combine. Add the mayonnaise, scallions, red bell pepper, celery, dill, Old Bay seasoning mix, and lemon juice. Whisk well to combine.
• Stir in 1/2 cup of the Panko bread crumbs (reserve the rest for later). Gently fold in the Dungeness crab meat.
• Divide the mixture into six equal portions and shape each portion into a small cake about 3-inches in diameter and 3/4 inch thick. Place on a plate and refrigerate for 30 minutes.
• Meanwhile, add the remaining 1 cup of bread crumbs to a bowl and toss with the olive oil. Spread the crumbs out on the lined baking sheet and toast them in the oven just until golden, about 3 to 4 minutes. Transfer the bread crumbs to a shallow plate.
• Place the crab cakes in the bread crumbs and press down gently to coat each cake.
• Place the cakes on the parchment-lined baking sheet and transfer them to the middle rack of the oven and bake for 20 minutes. Remove from the oven and transfer to a serving plate.

DUNGENESS CRAB CAKES

Steps:

• Cook the shallots: Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.
• Chill: Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.

PIER 23 DUNGENESS CRAB CAKE

Steps:

• For the pickled celery: Stir together the vinegar, salt and sugar in a small bowl. Add celery sticks, as many as can be covered with the solution. Cover and let cool 1 hour.
• For the crab cake: Preheat the oven to 350 degrees F.
• In a bowl add hot sauce, mayonnaise, mustard, lemon zest and juice. Mix thoroughly. Add scallion, parsley and 2 tablespoons finely chopped pickled celery (save the remainder for another use). Mix to incorporate. Add 1/2 cup panko. Mix.
• Add 1 pound crab meat, being careful not to break apart too much.
• Place the egg white and remaining 1/2 pound crab meat into a blender. Blend on high, until a smooth paste is achieved. Transfer to the bowl with the crab mixture.
• Mix to incorporate all. (Mixture should hold together when squeezed in hand. If very wet, add more panko.) Divide evenly into four portions and form into patties. Gently coat in the remaining panko. Set aside until ready to cook.
• Heat oil in an oven-safe saute pan until hot. Carefully add crab cakes to pan. Sear until well browned, 1 to 2 minutes, then flip and sear other side, 1 to 2 minutes more.
• Transfer pan to oven and bake for 7 to 10 minutes. Remove pan from oven and place crab cakes on a paper towel-lined plate.
• In mixing bowl, mix lettuces and Pepitas with champagne vinaigrette. Spoon 2 tablespoons Mustard Crema onto a serving plate. Divide salad among plates.
• Top each with crab cakes. Serve with lemon wedges.
• Preheat oven to 350 degrees F.
• In a small bowl, toss pumpkin seeds with oil and salt. Transfer to a baking sheet and bake until toasted, 10 to 12 minutes.
• Mix mascarpone, mustard and lemon zest and juice in a bowl until well mixed. Thin with heavy cream until desired consistency. (It should be spreadable and smooth.) Season with salt to taste. Reserve cold until ready to serve.

DUNGENESS CRAB CAKES

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.

THIERRY'S DUNGENESS CRAB CAKES

Steps:

• Make the cakes: put the crabmeat on a cutting board and chop it into small pieces-no piece of crab should be larger than the size of a pea (it is important to chop the crab so you get a nice tight pack in the mold without air spaces).
• Transfer crabmeat to a bowl; add in garlic, shallots, chives, basil, and pepper to taste.
• Set 4 ring molds on a work surface; divide crab mixture among molds, packing the crab as tightly as you can into each mold with your fingers or the back of a spoon.
• Put the bread crumbs on a plate; leaving the crabmeat in the mold, use a spoon to generously spread an even layer of egg wash on the crabmeat.
• Turn the mold upside down (egg-washed side down) onto the plate of bread crumbs.
• If the crabmeat is not even with the edge of the mold on both sides, push down on the crabmeat with your fingers so the egg-washed side makes contact with the bread crumbs.
• Generously spoon the egg wash over the unbreaded side of the mold, and turn the mold upside down again to bread-crumb the other side, pushing down on the crabmeat if needed to make contact with the crumbs.
• Both top and bottom sides of the crabmeat in the mold should be evenly covered with a layer of egg wash and crumbs; set the mold aside and repeat with the remaining molds.
• Set a large nonstick skillet over med-high heat; add in the oil; when skillet is hot, pick up a mold and place in the pan, then use your fingers to carefully push the crab cake out of the mold, removing the mold from the pan.
• Repeat with the remaining molds; cook the crab cakes until browned on the first side, about 1 minute, then very carefully turn them over, using a spatula, and brown the second side, about 1 minute.
• Set out 4 plates and set a crab cake on each plate; suggested to serve with Clam Aioli ladled around each cake, sprinkled with chives.