Dungeness Crab
$23.31
Dungeness crab has a sweet, succulent taste, and melt-in-your mouth texture. Dungeness crab legs are a true delicacy with a firmer texture than the body meat. Some compare the crab’s meat to that of a Maine lobster, but more tender. Its sweet, delicate flavor is perfect steamed and dipped in melted butter, or as the highlight of your favorite salad, pasta dish, or crab cake recipe.
Price per crab.
Each crab weighs about 1.80 lbs.
Description
Dungeness Crab Cakes
Ingredients:
1 pound Dungeness crab meat
1 large egg lightly beaten
¼ cup mayonnaise
1 cup Panko breadcrumbs
2 teaspoons lemon juice ideally fresh
1 teaspoon hot sauce
2 green onions finely chopped
1 tablespoon olive oil or a high heat oil like avocado or canola oil
1 tablespoon butter
kosher salt for finishing, optional
lemon wedges for serving
chopped fresh parsley or chives, for garnish, optional
Instructions:
Set up your breading station: Line a platter or baking sheet with parchment paper and spread panko breadcrumbs onto a medium plate.
Place crab in a medium bowl. In a separate small bowl, whisk together next 5 ingredients (egg through green onions). Gently fold egg mixture into crab meat until fully combined.
Scoop out ⅓ to ½-cup of the crab mixture and shape into a ½-inch thick crab cake. Gently coat the crab cake in panko breadcrumbs and place on prepared platter or baking sheet. Repeat with remaining mixture.
Heat olive oil and butter in a heavy, large skillet (ideally cast iron) over medium heat until sizzling. Add crab cakes and cook 4-5 minutes, gently press down on the tops with a spatula to flatten them slightly. Gently flip and cook 4-5 minutes more, until golden brown; if they crumble a little on the flip, gently press them back together with your spatula.
Lightly sprinkle with kosher salt to finish (optional). Serve hot with lemon wedges, a sprinkle of fresh parsley or chives (optional) and Remoulade Sauce for dipping.
