Dungeness Crab Cakes

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Makes: 8 servings adjust
From International award winner, Gourmand World Cookbook Awards, Best Easy Recipes, Canada (2007). A 'Sustainable' Seafood recipe from award winning chef, Angela Tunner.

Directions

Ingredients

  • 4 tablespoons Mayonnaise
  • 1 tablespoon Grainy Mustard
  • 2 tablespoons Fresh Parsley, finely chopped
  • 1⁄8 teaspoon Freshly Ground Black Pepper
  • 1⁄2 teaspoon Fresh Tarragon
  • 1 pound Dungeness Crab Meat

Step 1

Combine mayonnaise, mustard, parsley, and seasonings; set aside. If fresh, break up crab and pick through to remove cartilage or shell. If canned, drain crabmeat; place onto a sheet of paper towel and gently squeeze to get as much of the liquid out as possible.

Ingredients

  • 1 1⁄4 cups Panko Bread Crumbs, or fresh fine bread crumbs, divided

Step 2

Put crabmeat in a bowl. Add in half of the bread crumbs and all the other ingredients folding and stirring gently until blended.

Ingredients

  • 1⁄2 teaspoon Lemon Juice
  • 1 tablespoon Green Onion, finely chopped
  • 1 large Egg
  • 1 dash Tabasco Sauce

Step 3

Shape into 8 crab cakes (about 2 1/2 inches in diameter). You can use a biscuit cutter with an open top to shape them. Press each cake gently into the reserved crumbs. Cover and chill for a minimum of 30 minutes in the refrigerator or 15 minutes in the freezer.
 

Step 4

Heat a fry pan over medium heat. Add in butter and oil (both together give it a better flavour). Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve and enjoy.
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