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)
1/2 cup mayonnaise
1/2 cup chopped fresh cilantro
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp powdered garlic
3-4 tbsp canola oil
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!