Dec 042015
NW Dungeness crab cakes

NW Dungeness crab cakes

The dreary skies and short days of fall in the Northwest are notorious for getting people down. So I often look upon local foods to brighten up dinner time and to remind me of the warm sunny days spent harvesting Puget Sound seafood. Few foods are better at alleviating fall doldrums than Dungeness crab. Here’s a recipe for Dungeness crab cakes using cooked crab meat that I froze during the summer.

Northwest Dungeness Crab Cakes with Lime Sour Cream Sauce Recipe

Yields 5-6 large crab cakes.

4 cups cooked Dungeness crab meat
2 cups bread crumbs (1 cup for mixture, 1 for coating)
2 eggs
1/2 cup mayonnaise
1/2 cup chopped fresh cilantro
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp powdered garlic
1/2 lime
3-4 tbsp canola oil

For sauce:
1/2 cup sour cream
1/4 cup fresh lime juice

1. Gently pull crab meat apart with forks to minimize large chunks of meat, set aside.
2. In large bowl, mix together eggs (scramble first), mayonnaise, chopped cilantro, salt, pepper, and garlic.
3. Gently fold in crab meat to the bowl mixture, followed by folding in 1 cup of bread crumbs. Avoid overworking the mixture as you want to retain the shape of the crab meat as much as possible.
4. Grab a fistful of the mixture and gently form 5-6 large patties (or adjust number to your preferences). For best results, refrigerate covered patties for about 30 minutes before cooking.
5. While waiting for the patties to cool, make the sauce by thoroughly mixing the sour cream with about 1/4 cup of fresh squeezed lime juice and set aside.
5. When ready to cook, add 1 cup of bread crumbs to a plate and gently dredge both sides of each patty.
6. Add canola oil to a large frying pan under medium heat. Cook each side of the patty until golden brown and cakes are well heated in the center (to ensure the raw eggs are cooked).
7. Squeeze lime juice over each patty, garnish with cilantro sprigs, and serve immediately with sauce.

Watch as the dreariness dissipates at dinner time!



Dungeness Crab Romaine Salad with Eggs

 Posted by on July 14, 2014 at 10:51 pm  Food & Cooking  No Responses »
Jul 142014
Dungeness crab romaine salad with eggsDungeness crab romaine salad with eggs

Dungeness crab romaine salad with eggs

A friend and I went crabbing the other day off in Puget Sound within sight of the Space Needle. Our efforts were rewarded with a nice haul of Dungeness crabs. Because we are in the middle of a heat wave, I decided to serve a cold crab salad for dinner today. The salad included romaine lettuce, hard-boiled eggs, Parmesan cheese shavings, and of course, generous clumps of Dungeness crab meat and claws.  A great way to enjoy freshly caught crab from the Puget Sound.