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Dungeness Crab Cakes

By Fish Talk Radio

Dungeness Crab CakesAlso works with picked blue crab and, if you’re out of crab, cooked flaky white-fleshed fish fillets work well, too. Just make sure that the crab meat has been patted dry with two-ply paper towels. If it’s too wet, it won’t hold together when cooked. Serve with flavored aioli, tartar sauce, clarified butter or cocktail sauce.

Servings: 4 servings

Ingredients

  • 2 cups cooked Dungeness crab meat
  • 2 tablespoons masa flour
  • 2 tablespoons mayonnaise
  • 1 egg
  • 1/2 teaspoon Hi Mountain Italian Herb Seasoning
  • 1/2 teaspoon Hi Mountain Salmon Rub
  • 1 tablespoon lemon juice
  • garlic
  • dash Tabasco
  • fresh basil
  • 1/4 cup Japanese breadcrumbs or any breadcrumbs
  • clarified butter or oil for cooking

Instructions

  • Preheat oven to 375 degrees. Place crab meat in a medium bowl.
  • Sprinkle masa flour over and toss to coat evenly. This will add flavor and enable the other ingredients to bind the cakes together better.
  • Add remaining ingredients and mix well.
  • Form into 8 cakes, 2 per person. Dust lightly with additional masa flour, corn starch or flour.
  • Heat olive or vegetable oil in an oven-safe medium-hot skillet. Add crab cakes and brown evenly on both sides. Transfer the skillet to the preheated oven and continue cooking for 5 to 7 minutes.

The Sport Chef Scott Leyseth Dungeness Crab Cakes

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