Dungeness Crab Cakes
Serve our delicious crab cakes on toasted buns with lettuce, tomato, and spicy mayo OR as an appetizer with lemon wedges and Sriracha mayonnaise dipping sauce, Enjoy!
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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