Dungeness Crab Cakes
Serve crab cakes on toasted buns with lettuce, tomato, and spicy mayo OR as an appetizer with lemon wedges and Sriracha mayonnaise dipping sauce!
Servings: 8
Ingredients
CRAB CAKES:
- 1 lb. fresh Dungeness crab meat
- 1 lg. egg beaten
- 1/2 c. mayonnaise
- 1 1/2 tsp. Dijon mustard
- 1 tsp. Old Bay seasoning
- 1 tsp. lemon juice
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. kosher salt
- 1 c. bread crumbs
- 1 T. fresh flat-leaf parsley chopped
- 1 T. unsalted butter
- 1 T. olive oil
- Lemon wedges for serving
SRIRACHA MAYONNAISE:
- 1 c. mayonnaise
- 1 T. Sriracha sauce
Instructions
- Pick through the crab meat, removing all shells.
- In a large bowl, beat the egg slightly, whisk in 1/2 cup mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Stir in bread crumbs and parsley. Add the crab meat; toss gently until combined.
- Shape the crab mixture into 8 cakes about 1-inch thick for appetizers or 4-6 cakes for sandwiches. Cover with plastic and refrigerate for 1 hour.
- In a nonstick skillet, heat butter with olive oil over medium heat. Fry the crab cakes 4 minutes per side until golden brown and cooked through (internal temperature of 165 degrees). Repeat with remaining crab cakes, adding more oil if needed.
- Serve on toasted buns with lettuce and tomato and Sriracha mayonnaise OR serve smaller crab cakes as appetizers with lemon wedges and Sriracha mayonnaise or your favorite dipping sauce.
- SRIRACHA MAYONNAISE: In a small bowl, stir together 1 cup of mayonnaise and Sriracha sauce. Cover and refrigerate until ready to use.
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