If you’re a seafood lover looking for a delicious dish to impress your guests, Pacific Northwest Dungeness Crab Cakes are a fantastic choice. These cakes are not just flavorful; they are also an excellent way to highlight the sweet, tender meat of Dungeness crab. Here’s how to create this mouth-watering dish that will bring the taste of the coast to your dining table.
Pacific Northwest Dungeness Crab Cakes
These crab cakes are a perfect combination of fresh ingredients and classic techniques, ensuring every bite is rich in flavor. Whether served as an appetizer or a main course, they’re sure to be a hit.
Ingredients
- 1 pound Dungeness crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- Oil, for frying
Instructions
- In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, salt, and pepper. Gently fold the mixture together until just combined, being careful not to break up the crab meat too much.
- Form the mixture into cakes, about 2-3 inches in diameter. You should be able to make about 8 crab cakes. Place them on a baking sheet lined with parchment paper.
- Refrigerate the crab cakes for at least 30 minutes to firm up; this helps them hold together during cooking.
- Heat a generous amount of oil in a large skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the skillet, making sure not to overcrowd the pan.
- Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and crispy. Transfer them to a paper-towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce, a wedge of lemon, or on a fresh salad. Enjoy the taste of the Pacific Northwest right at home!
source: www.freshseafood.com
