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
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.
Need some more inspiration for that crab you have? Check out these recipes from some of my best blogging buddies!
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