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
These tender and delicious crab cakes are made from heaps of Dungeness crab, and are way more crab than filling. Corn flakes are the secret ingredient and binder here, and add such a wonderful crunch!
- 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.
Amount Per Serving: Calories: 138Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 59mgSodium: 540mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 18g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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!
Crab Rangoon Dip with Crispy Wonton Chips from Cake n Knife
Crab Fried Rice from Will Cook For Smiles
Crock Pot Crab Dip from Lemon Tree Dwelling
Spicy Cold Crab Dip from Sugar Dish Me
Tuesday 10th of May 2016
I am really new to the whole seafood diet. I really would like to start trying crab because crab is really good. Crab cakes sound really good right now and what better time to try something when you are actually craving it!