Dungeness crab cakes are a mouthwatering seafood delicacy that showcases the rich and delicate flavors of Dungeness crab meat. These delectable cakes are a popular dish along the West Coast of the United States, known for their succulent texture and savory taste. The star ingredient, Dungeness crab, is prized for its sweet and tender flesh, making it an ideal choice for creating these delectable cakes. The crab meat is typically mixed with a combination of breadcrumbs, eggs, herbs, and seasonings, forming a flavorful and moist mixture that is shaped into patties. The cakes are then lightly pan-fried until golden and crisp on the outside while maintaining their tender interior. The result is a tantalizing combination of buttery crab meat, fragrant herbs, and a subtle hint of spices. Dungeness crab cakes are often served with a zesty aioli or a tangy lemon wedge, adding a refreshing contrast to the richness of the crab. Whether enjoyed as an appetizer, main course, or part of a seafood feast, Dungeness crab cakes are a true culinary delight that captures the essence of the ocean and the coastal culinary traditions.
Ingredients for Dungeness crab cakes
⦁ – 1 pound lump crabmeat, carefully picked through to remove any shell fragments (avoid breaking up the lumps)
⦁ – 4 tablespoons unsalted butter, divided into 2 tablespoons each
⦁ – 1/2 cup shallots, finely chopped
⦁ – 1 teaspoon kosher salt
⦁ – 2 large eggs
⦁ – 1 1/2 teaspoons Worcestershire sauce
⦁ – 1 teaspoon sweet paprika
⦁ – 1/2 teaspoon freshly ground black pepper
⦁ – 2 tablespoons tartar sauce
⦁ – 1 teaspoon lemon zest
⦁ – 1/4 teaspoon Tabasco sauce
⦁ – 2 tablespoons fresh parsley, chopped
⦁ – 2 cups torn white bread, crusts removed
⦁ – 2/3 cup fresh breadcrumbs
Steps to make Dungeness crab cakes
Step 1
In a large bowl, gently combine the lump crabmeat, being careful not to break up the lumps. Set aside. In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the chopped shallots and sauté until they turn translucent. Remember, Do not brown. Let the shallots cool and become fragrant, about 3-4 minutes. Remove from heat and let them cool slightly.
Step 2
In the bowl with the crabmeat, add the sautéed shallots, kosher salt, eggs, Worcestershire sauce, sweet paprika, black pepper, tartar sauce, lemon zest, Tabasco sauce, and chopped fresh parsley. Gently mix the ingredients until well combined. Add the torn white bread pieces and fresh breadcrumbs to the crab mixture. Gently fold the mixture until the breadcrumbs are evenly distributed and the mixture holds together. Be careful not to overmix.
Step 3
Shape the mixture into patties, about 1/2 to 3/4 inch thick. You can adjust the size of the patties to your preference.
Step 4
To ensure easy handling and prevent sticking, prepare a rimmed tray by lining it with a piece of wax paper that fits the size of the cakes. Next, evenly sprinkle half of the bread crumbs onto the bottom of the tray. Carefully place the crab cakes in a single layer on top of the layer of breadcrumbs, ensuring they are spaced apart. Finally, sprinkle the remaining bread crumbs over the crab cakes, ensuring they are coated evenly. This step will contribute to the crispy exterior and add an extra layer of texture to the delicious Dungeness crab cakes.
Step 5
To cook the crab cakes, melt the remaining 3 tablespoons of butter in a large nonstick skillet over medium-high heat until it becomes foamy. Place the chilled crab cakes in the pan in batches, being careful not to overcrowd. Cook them for about 3 minutes on each side, or until they develop a lovely golden brown crust. This cooking process ensures that the crab cakes are cooked through and have a crispy exterior while maintaining the delicate texture of the crab meat.
Nutrition Facts
⦁ – Calories: 200 Cal
⦁ – Carbohydrates: 18g
⦁ – Protein: 14g
⦁ – Fat: 10g
⦁ – Saturated Fat: 6g
⦁ – Polyunsaturated Fat: 0g
⦁ – Monounsaturated Fat: 3g
⦁ – Trans Fat: 0g
⦁ – Cholesterol: 130mg
⦁ – Sodium: 650mg
⦁ – Potassium: 200mg
⦁ – Fiber: 1g
⦁ – Sugar: 2g
⦁ – Vitamin A: 230IU
⦁ – Vitamin C: 2mg
⦁ – Calcium: 70mg
⦁ – Iron: 1mg
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Steps to avoid while preparing Dungeness crab cakes
1. Overmixing the crab mixture: When combining the ingredients for the crab cakes, be careful not to overmix the mixture. Overmixing can break up the lumps of crabmeat and result in a dense and less enjoyable texture.
2. Adding too many breadcrumbs: While breadcrumbs are used as a binding agent, it’s important not to add too many. Excessive breadcrumbs can make the crab cakes dry and mask the delicate flavor of the crab.
3. Skipping the chilling time: Chilling the crab cakes in the refrigerator before cooking is crucial. This helps the cakes firm up and hold their shape during the cooking process. Skipping this step may result in crab cakes that fall apart while cooking.
4. Overcrowding the pan: When cooking the crab cakes, avoid overcrowding the pan. Overcrowding can cause uneven cooking and prevent the cakes from developing a crispy exterior. Cook the crab cakes in batches to ensure proper browning.
5. Using too high heat: While it’s important to cook the crab cakes over medium-high heat, be cautious not to use excessively high heat. This can lead to burning or overcooking the exterior while the interior remains undercooked.
6. Flipping the crab cakes too frequently: Allow the crab cakes to cook on one side until they develop a golden brown crust before flipping. Flipping them too frequently can disrupt the browning process and affect the overall texture.
FAQ
1. Q: How do I make Dungeness crab cakes at home?
A: To make Dungeness crab cakes, carefully pick through 1 pound of lump crabmeat, removing any shell fragments. In a skillet, melt 2 tablespoons of butter and sauté 1/2 cup of finely chopped shallots. In a mixing bowl, combine the crabmeat, sautéed shallots, 1 teaspoon of kosher salt, 2 large eggs, 1 1/2 teaspoons of Worcestershire sauce, 1 teaspoon of sweet paprika, 1/2 teaspoon of freshly ground black pepper, 2 tablespoons of tartar sauce, 1 teaspoon of lemon zest, 1/4 teaspoon of Tabasco sauce, 2 tablespoons of fresh parsley, and 2 cups of torn white bread (crusts removed). Form the mixture into patties, coat them with fresh breadcrumbs, and fry in 2 tablespoons of butter until golden brown.
2. Q: What is the nutritional value of Dungeness crab cakes?
A: Here is the approximate nutritional information for Dungeness crab cakes made with the specified ingredients:
⦁ – Calories: 200 Cal
⦁ – Carbohydrates: 18g
⦁ – Protein: 14g
⦁ – Fat: 10g
⦁ – Saturated Fat: 6g
⦁ – Cholesterol: 130mg
⦁ – Sodium: 650mg
⦁ – Potassium: 200mg
⦁ – Fiber: 1g
⦁ – Sugar: 2g
⦁ – Vitamin A: 230IU
⦁ – Vitamin C: 2mg
⦁ – Calcium: 70mg
⦁ – Iron: 1mg
3. Q: Can I use canned crabmeat for Dungeness crab cakes?
A: While fresh Dungeness crabmeat is recommended for the best flavor and texture, you can use canned crabmeat as a substitute if fresh is not available. However, be sure to drain the canned crabmeat well and check for any shell fragments before using it in the recipe.
4. Q: What can I serve with Dungeness crab cakes?
A: Dungeness crab cakes can be served with various accompaniments such as a side salad, coleslaw, roasted vegetables, or a flavorful sauce like remoulade or aioli. They also pair well with lemon wedges and a sprinkle of fresh herbs.
5. Q: Can Dungeness crab cakes be baked instead of fried?
A: Yes, if you prefer a healthier cooking method, you can bake Dungeness crab cakes instead of frying them. Preheat your oven to 375°F (190°C) and place the crab cakes on a baking sheet lined with parchment paper. Bake for about 12-15 minutes or until they are golden brown and cooked through.
6. Q: Where can I buy Dungeness crab meat?
A: You can find Dungeness crab meat at seafood markets, fishmongers, or well-stocked grocery stores. It is typically available as fresh, cooked meat that has been picked from the crab’s body and legs. Alternatively, you may also find frozen Dungeness crab meat.
7. Q: Can I freeze Dungeness crab cakes?
A: Yes, you can freeze Dungeness crab cakes for future use. Place the cooked and cooled crab cakes in an airtight container or freezer bag, separating them with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator before reheating.
8. Q: What is the best way to reheat Dungeness crab cakes?
A: To reheat Dungeness crab cakes, preheat your oven to 375°F (190°C). Place the crab cakes on a baking sheet and bake for about 8-10 minutes or until heated through. Alternatively, you can reheat them in a skillet over medium heat with a little butter or oil, cooking for 3-4 minutes per side.
9. Q: Can I use gluten-free breadcrumbs for Dungeness crab cakes?
A: Yes, if you follow a gluten-free diet, you can use gluten-free breadcrumbs as a substitute in the recipe. There are various gluten-free breadcrumb options available in stores or you can make your own by processing gluten-free bread or crackers.
10. Q: Are Dungeness crab cakes suitable for a low-carb diet?
A: Dungeness crab cakes contain some carbohydrates from ingredients like bread and tartar sauce. If you’re following a low-carb diet, you may consider using low-carb bread or almond flour as a substitute for the bread and opting for a low-carb tartar sauce or skipping it altogether to reduce the carb content. However, keep in mind that the overall carbohydrate content will vary based on the specific ingredients and quantities used.