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Dungeness Crab Cakes

by Chef Adam Hegsted

Recipe Summary

Servings: 4
Prep Time: 2 hours
Total Time: 2 1/2 hours
Difficulty: Medium

AmountIngredientsChefsBest Award Winners
1 pound crabmeat, picked through to
remove shells		Chicken of the Sea
1 tablespoonminced onion
1 tablespoonminced celery
½ teaspoonminced garlic
1 teaspoonchopped parsley
1 teaspoonDijon mustardGrey Poupon
¼ cupmayonnaiseKraft Real Mayonnaise
1egg, beaten lightlyEggland's Best
1 cupbreadcrumbs
1 tablespooncream
½ tablespoonseafood seasoning
1 teaspoonsalt
1 teaspoonpepper
½ teaspoondry mustard
1 cupflour
2 cupsbreadcrumbs
2 eggs, beaten with 2
tablespoons of milk		 Eggland's Best
1 cup olive oilColavita

Steps

  1. In a large bowl, gently mix together the first group of ingredients. Form ¼ cup portions into balls, flatten slightly and set aside.
  2. Place the 1 cup flour, 2 cups breadcrumbs and 2 beaten eggs in three separate bowls. Dip each crab cake first into the flour, then the egg and then into the bread crumbs. Set aside.
  3. Heat 2-3 tablespoons of the olive oil in a sauté pan over medium flame. Working in batches of 3 or 4 at a time, sear the crab cakes until golden on one side. Then flip and cook until golden on the other side, about 3 minutes on each side. Keep warm in a low oven and repeat with remaining crab cakes, adding more oil as needed.

Notes

Blue crab works well for this dish, but Dungeness crab, if in season, gives it an extra sweetness and richness.

Japanese breadcrumbs are ideal for this dish, but any type will work well.

Recommended Wines

Chardonnay