Dungeness Crab Cake recipe with a fabulous secret ingredient that puts these way way over the top. LOVE them!
Our big Blogger Recipe Swap is well underway, and I got paired with the lovely Laney of Life is But a Dish blog! It was so hard deciding what to make. There were SO many delicious looking options. I finally settled on her Lump Crab Cakes with Lemon Mayo Sauce, and I couldn’t be happier. Of course, I don’t have access to all of that awesome Maryland crab like she does, so I went with the more local Dungeness crab, and it turned out great!
Crab cakes are pretty much my favorite appetizer – ever. And like Laney, I like them FULL of crab. Most of the time when I am out and I order 3 crab cakes for $18, I wind up sorely disappointed at the 90% bread crumb concoction that I was just served, and irritated that I didn’t just use that $18 to go get myself a pound of shelled crab meat and make my own. There have been a few places that have gotten it right, but they are very few, and very far between.
Good news though – you don’t NEED to go spend a million dollars at a restaurant. These are SO easy to make at home.
You literally just mix together some ingredients, form the cakes, and fry them up. You can use Laney’s oven-baked method, or you can use mine and fry them. Both – equally awesome, in my opinion. I followed Laney’s recipe almost exactly until I got to the chilling and baking part. You see – my oven, it was occupied with dinner, and the daylight was running WAY short on me. I didn’t have time to wait, and the cakes didn’t suffer for the lack of it, in my opinion.
I also added a little kick of sriracha into the lemon mayo, because I like my aioli with a little heat. Do NOT leave out the lemon though. Its amazing with the crab cakes. Also – the corn flakes in these are totally essential. I’ve never made crab cakes with corn flakes in the mix before. I have always used a combination of panko and regular bread crumbs, but after these? I’m a total convert.
Dungeness Crab Cakes
- 16 oz Dungeness crab
- 2 teaspoons minced garlic
- 2 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1 egg white
- 1/2 - 3/4 cup corn flake crumbs
For the recipe instructions, please check out Life is But a Dish and tell her that Nicole sent you!
Feel free to fry these over medium heat in a nonstick pan with a few teaspoons of oil. Flip once or twice to ensure even browning, and make sure the internal temp reaches 155 degrees. You can use a thermometer, or the "feel" test. When the center of the crab cake is firm and both sides are brown, its done.
Stay tuned for more great #BloggerRecipeSwap posts in the coming months! I can’t wait to see what my friends have in store for me next.