PNW Dungenuss Crab Cake
Crab cakes have a bit of a bad wrap and I see why. Most places serve frozen, breaded kind of fishy smelling, almost pureed crab cake mixtures. However, a crab cake that utilizes super fresh lump crab meat – either blue crab from the east coast of dungenuss crab on the west coast – becomes a revelation!
I source my dungenuss crab here on the west coast from a small family owned fishery that drives over here to Bend a few times a month. It makes all of the difference in the world with this recipe. I also know not everyone is able to get literally fresh off the boat crab and then have the time to pick through it because takes a LONG time! Do try to pay attention to where you buy it from and the lump meat really is the best!
Keep in mind when making these that you want to sparingly add in the binding ingredients. Fold it all together until it barely holds it shape. You aren’t making a hockey puck, you are making a crab cake :).
I serve mine with a simple remoulade sauce. Just adds that extra little something.
Crab Cake Recipe
- 1 pound crabmeat, picked free of shells
- 1/2 cup crushed crackers (recommended: Ritz)
- 1 green onions (green and white parts), finely chopped/minced
- 1/2 cup minced red bell pepper
- 2-3 tablespoons mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt or a few pinches of kosher salt
- Dash cayenne pepper
- Flour, for dusting
- 1/2 cup peanut oil
- In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. They dont have to be perfect and I can get about 4-6 crab cakes from the mixture. I dont like tiny crab cakes.
- Heat oil in a large cast iron skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with the remoulade sauce.