Dungeness Crab Cakes
Try this Dungeness Crab Cakes recipe, or contribute your own. "Seafood-Other" and "Fall" are two of the tags cooks chose for Dungeness Crab Cakes.
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|1 1/2 poundsCrab meat; picked over|
|1 cupPlain bread crumbs|
|2 Stalkscelery; finely minced|
|1 smallOnion; finely minced|
|1 smallGreen pepper; finely minced|
|1 teaspoonDry mustard|
|1/2 teaspoonTabasco sauce|
|1 tablespoonLemon juice|
|1/2 teaspoonWorcestershire Sauce|
|Additionalbread crumbs; for|
|1/2 cupOil for frying; (or more)|
Dungeness Crab Cakes Preparation
Preheat the oven to 200 degrees (optional). Combine all of the ingredients except the bread crumbs for coating and the oil. Try not to break up the crab meat too much while youre mixing. Form the mixture into 3 inch to 3 1/2 inch by 1 inch thick crab cakes. Coat the cakes on both sides with the additional bread crumbs, patting the crumbs lightly into the cakes. If you are making large cakes, put about 1/4 cup oil into a 10 to 12 inch saute pan and cook over medium heat. Cook cakes in batches, 4 minutes per side. They should be nicely browned on both sides and heated through. Keep the cooked cakes warm in the oven while you prepare the remaining cakes (optional). You may need to replace the oil once between batches.
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