Dungeness Crab Cakes
Lump Dungeness crab bound with the smallest possible amount of mayonnaise and crumb, fried gently.
- Prep
- 30 min
- Cook
- 12 min
- Total
- 42 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 18 g
- carbs
- 14 g
- protein
- 24 g
- calories
- 310
Instructions
- 1
Whisk the mayonnaise, egg, mustard, lemon zest, salt and pepper.
- 2
Fold in the crab and spring onion very gently, keeping the lumps intact.
- 3
Add just enough breadcrumbs to bind.
- 4
Shape into eight cakes and chill 30 minutes.
- 5
Fry in butter over medium heat 3 minutes a side until golden.
- 6
Serve immediately with lemon.
Chef's tips
Add breadcrumbs a spoonful at a time — the mix should barely hold, not feel like stuffing.
Ingredient substitutions
- dungeness crab meat → any good picked crab meat
Storage
Best fresh; uncooked cakes keep 1 day refrigerated.
Common mistakes to avoid
- •Too much filler
- •Turning them before a crust forms
Serving suggestions
Cooked Dungeness Crab Cakes?
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