Dungeness crab cakes cover

Download PDF

Recipe from Angela Tunner aka The Renaissance Gourmet. International award winner, Gourmand World Cookbook Awards, Best Easy Recipes, Canada (2007).

Always a hit, you can't go wrong with crab cakes! Simple and can be easily dressed up or down according to your meal needs. Having a week night meal? Serve them with scalloped potatoes or a gratin, steamed and buttered green beans or as an elegant afternoon or weekend brunch served with salad greens, a mimosa and dessert.

4 Tbsp mayonnaise
1 Tbsp grainy mustard
1/2 tsp fresh tarragon
1/2 tsp lemon juice
1 large egg
1/8 tsp freshly ground black pepper
2 Tbsp fresh parsley, finely chopped
1 Tbsp green onion, finely chopped
1 dash Tabasco sauce
1 pound jumbo lump crabmeat
1 1/4cup Panko or fresh fine bread crumbs, divided

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.

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

Shape into 8 crab cakes (about 2.5 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.

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.

Read more