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Crab patties

Dungeness Crab Cakes

Ding! Ding! Ding! We have a winner! This is the best yet. I kid you not.

And they are so quick and easy to whip up yet they taste all fancy.

Its not like I don’t appreciate the abundant amount of Dungeness crabs we caught off of Sidney spit on the weekend. It’s great and I’m very thankful that we can zoom over on our boat and catch a good load of crab anytime we have a hankering. Its just that I didn’t freeze any this time and I have eaten crab every day this week…breakfast…lunch…dinner. I’m getting a little bit sick of it. Yes you heard right…me…getting sick of eating crab. Shhhh don’t tell Davis-the-crab-tasting-fairy.

It only took me twenty some odd years to remember how much I loved these as a kid. Only my mum, from Ohk-Eye-land fried them in bacon fat. I unfortunately don’t have on hand so plain old boring oil it is. 

 

Ingredients:

  • Meat from 1 ½ Dungeness crabs picked and shelled
  • 2 1/2 cups of panko (Japanese bread crumbs)
  • ½ cup of red peppers (chopped fine)
  • ½ cup of yellow peppers (chopped fine)
  • ½ cup of green pepper (chopped fine)
  • 1/3 cup of celery (chopped fine)
  • 1/3 cup of green onion (chopped fine)
  • ¾ cup of mayonnaise
  • 2 cloves of garlic (minced)
  • ¼ cup of fresh basil (minced)
  • Zest and juice from ½ a lemon
  • Salt and pepper to taste
  • 1 egg white, beaten
  • ½ cup of flour
  • Oil for deep frying

 

Method to the Rad-ness:

In a large bowl mix together the crab meat, 1 ½ cups of the panko crumbs, the red, yellow and greed peppers, the celery and the onions.

In another bowl whisk the mayonnaise with the garlic, the basil, the zest and juice from the lemon, the salt and pepper.

Add the mayonnaise mixture to the crab mixture.

Shape the crab into 16 equal  patties for appetisers or 8 equal patties for a dinner serving.

In the three shallow bowls add the egg white to one, the flour to another and the remaining panko crumbs to the third.

Heat the  two inches of oil in a frying pan or skillet. Over medium high heat.

Put the crab cake patties into the flour first then dip them in the egg and finally coat them in the bread crumbs. Add these coated crab cakes into the hot oil. Cook for 1 – 2 minutes on each side, then drain them on paper bags for extra crispy crab cakes.

Dungeness Crab Cakes
 
 
Ding! Ding! Ding! We have a winner! This is the best yet. I kid you not. And they are so quick and easy to whip up yet they taste all fancy.
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Ingredients
  • In a large bowl mix together the crab meat, 1 ½ cups of the panko crumbs, the red, yellow and greed peppers, the celery and the onions.
  • In another bowl whisk the mayonnaise with the garlic, the basil, the zest and juice from the lemon, the salt and pepper.
  • Add the mayonnaise mixture to the crab mixture.
  • Shape the crab into 16 equal patties for appetisers or 8 equal patties for a dinner serving.
  • In the three shallow bowls add the egg white to one, the flour to another and the remaining panko crumbs to the third.
  • Heat the two inches of oil in a frying pan or skillet. Over medium high heat.
  • Put the crab cake patties into the flour first then dip them in the egg and finally coat them in the bread crumbs. Add these coated crab cakes into the hot oil. Cook for 1 – 2 minutes on each side, then drain them on paper bags for extra crispy crab cakes.
Method to the Rad-ness
  1. In a large bowl mix together the crab meat, 1 ½ cups of the panko crumbs, the red, yellow and greed peppers, the celery and the onions.
  2. In another bowl whisk the mayonnaise with the garlic, the basil, the zest and juice from the lemon, the salt and pepper.
  3. Add the mayonnaise mixture to the crab mixture.
  4. Shape the crab into 16 equal patties for appetisers or 8 equal patties for a dinner serving.
  5. In the three shallow bowls add the egg white to one, the flour to another and the remaining panko crumbs to the third.
  6. Heat the two inches of oil in a frying pan or skillet. Over medium high heat.
  7. Put the crab cake patties into the flour first then dip them in the egg and finally coat them in the bread crumbs. Add these coated crab cakes into the hot oil. Cook for 1 – 2 minutes on each side, then drain them on paper bags for extra crispy crab cakes.

 

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