Dungeness Crabcake
Dungeness Crabcake
Dungeness Crabcakes
Print Recipe
We humbly call these the World's Best Crabcakes - so far nobody has challenged us. Try them yourself and see what you think. The first trick is not breaking up the Crabmeat too much. The second trick is freezing them - otherwise they tend to fall apart because there is so much Crab and so little binder.
Servings Prep Time
20 Crabcakes 20 minutes
Cook Time Passive Time
30 minutes total 1 hour minimum freeze time
Servings Prep Time
20 Crabcakes 20 minutes
Cook Time Passive Time
30 minutes total 1 hour minimum freeze time
Dungeness Crabcake
Dungeness Crabcakes
Print Recipe
We humbly call these the World's Best Crabcakes - so far nobody has challenged us. Try them yourself and see what you think. The first trick is not breaking up the Crabmeat too much. The second trick is freezing them - otherwise they tend to fall apart because there is so much Crab and so little binder.
Servings Prep Time
20 Crabcakes 20 minutes
Cook Time Passive Time
30 minutes total 1 hour minimum freeze time
Servings Prep Time
20 Crabcakes 20 minutes
Cook Time Passive Time
30 minutes total 1 hour minimum freeze time
Ingredients
For Crabcakes:
For Cooking:
Servings: Crabcakes
Instructions
Preparation:
  1. In a large bowl combine Crabmeat, Red Pepper, Eggs, Mustard, Old Bay, Horseradish, Mayo, Parmesean and only enough Breadcrumbs to bind ingredients.
    Ingredients
  2. Mix by hand until evenly distributed, but be careful not to break up Crabmeat too much. You want several chunks in each cake as well as finer pieces throughout.
    Mix
  3. Spread a layer of Breadcrumbs on a cutting board. Using a 2 1/2" biscuit-cutter or similar form (we have used a heart-shaped cookie cutter on occasion) on top of the Breadcrumbs, fill with Crab mixture until about 1 1/2" thick. Press firmly together to form.
    Form
  4. Slide the biscuit-cutter up off the Crabcake. Turn cake over carefully and press to coat other side with Breadcrumbs. Press Breadcrumbs onto edges of cake to coat.
    Coat
  5. Place finished Crabcakes on a pan and put in freezer. When solidly frozen, transfer to freezer-safe container and store in freezer. Crabcakes can be removed as needed. (If you are planning to cook Crabcakes on the same day you made them, allow cakes to freeze for at least an hour and handle gently or they will fall apart.)
    Freeze
To Cook:
  1. Allow Crabcakes to defrost slightly. Meanwhile pre-heat oven to 350 degrees.
    Allow crabcakes to defrost slightly
  2. In an oven-safe pan, melt 2 tbsp Butter for 4 Crabcakes.
    melt butter
  3. Gently place Crabcakes in frying pan and don't move them around. If necessary, rotate frying pan for even heat distribution.
    Put in pan
  4. With a spatula, gently lift a cake to check bottom. It should be golden-brown.
    Check bottom
  5. Carefully flip all cakes and allow other side to brown.
    Brown
  6. Once other side has browned, transfer entire frying pan to oven and allow to heat through.
    Bake
  7. Check center with a meat thermometer. When temperature reaches about 120 degrees, remove from oven and allow to sit in pan for a few minutes. Temperature should continue to rise slightly to 130 degrees. Remember the Crabmeat is already cooked.
    Temp
  8. Transfer Crabcakes to plates and serve with your favorite dipping sauces.
    Finished
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