Name: Dungeness Crab Cakes
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 pound lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it) -; 1/2 stick (1/4 cup) unsalted butter, divided -; 1/2 cup chopped shallots -; 1 teaspoon kosher salt -; 2 large eggs -; 1 1/2 teaspoons Worcestershire sauce -; 1 teaspoon sweet paprika -; 1/2 teaspoon freshly ground black pepper -; 2 tablespoons prepared tartar sauce -; 1 teaspoon lemon zest -; 1/4 teaspoon Tabasco sauce -; 2 tablespoons chopped fresh parsley -; About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups -; 2/3 cup fresh breadcrumbs -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Dungeness Crab Cakes

1. 1 pound lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it) -

2. 1/2 stick (1/4 cup) unsalted butter, divided -

3. 1/2 cup chopped shallots -

4. 1 teaspoon kosher salt -

5. 2 large eggs -

6. 1 1/2 teaspoons Worcestershire sauce -

7. 1 teaspoon sweet paprika -

8. 1/2 teaspoon freshly ground black pepper -

9. 2 tablespoons prepared tartar sauce -

10. 1 teaspoon lemon zest -

11. 1/4 teaspoon Tabasco sauce -

12. 2 tablespoons chopped fresh parsley -

13. About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups -

14. 2/3 cup fresh breadcrumbs -

How to cook deliciously - Dungeness Crab Cakes

1. Stage

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.

2. Stage

Make the crab cake mixture: Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots. Gently fold in the crabmeat and torn bread, taking care again to not break up the lumps of crab meat. The mixture will be very wet.

3. Stage

Form the crab cakes: Using your clean hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you've made 12 crab cakes.

4. Stage

Coat with breadcrumbs: Line a rimmed tray with a piece of wax paper just large enough to hold the cakes, and sprinkle the bottom of the tray with half of the bread crumbs. Set the crab cakes in one layer on the top of the layer of breadcrumbs and sprinkle them with the remaining breadcrumbs.

5. Stage

Chill: Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.

6. Stage

Cook crab cakes: Heat the remaining 3 tablespoons of butter in a large nonstick skillet on medium-high heat until the butter melts and foams up. When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side. Did you love the recipe? Give us some stars and leave a comment below!