Crab cakes are a true coastal delicacy, and when made with Dungeness crab, they reach an entirely new level of flavor and richness. In this recipe, we will guide you through the steps to create the most flavorful and tender Dungeness crab cakes that are sure to impress at any gathering. The sweet, delicate meat of Dungeness crabs, which are much larger than their East Coast Maryland counterparts, lends itself perfectly to this iconic dish. Follow our detailed guide below to achieve the best results.
Why Choose Dungeness Crab?
Dungeness crabs are well known for their size, typically weighing between 1 1/2 to 2 1/2 pounds, which provides an abundance of meat for dishes like crab cakes. The meat is sweet, tender, and a bit firmer than other varieties, making it ideal for crab cakes that hold together well while offering a rich flavor.
Freshness is key when making crab cakes, so whether you’re purchasing fresh crab meat or cooking the crab yourself, always ensure that the crab meat smells sweet and not fishy. This ensures your crab cakes are bursting with flavor.
Ingredients for the Perfect Dungeness Crab Cakes
The following ingredients are essential for making crab cakes that are light, flavorful, and tender, without overpowering the delicate crab flavor:
- 1 pound lump Dungeness crab meat, picked clean of shells
- 1/2 stick unsalted butter, divided
- 1/2 cup chopped shallots
- 1 teaspoon kosher salt, divided
- 2 large eggs
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons tartar sauce (prepared)
- 1 teaspoon lemon zest
- 1/4 teaspoon Tabasco sauce
- 2 tablespoons fresh parsley, chopped
- 4 slices white bread, crusts removed, torn into small pieces (yields 2 cups)
- 2/3 cup fresh breadcrumbs
Preparing the Crab Meat
If you’re starting with whole Dungeness crabs, follow these steps to get the best meat for your crab cakes:
- Crack the crab shells using a nutcracker or cooking shears.
- Gently extract the lump crab meat with a cocktail fork, making sure to keep the lumps intact.
- Remove any bits of shell, carefully picking through the meat.
- If you prefer a quicker option, store-bought lump crab meat works well, just make sure it’s fresh.
For this recipe, starting with two 2-pound crabs should give you about 1 1/4 pounds of crab meat, which is perfect for making a dozen crab cakes.
How to Make Dungeness Crab Cakes
Step 1: Prepare the Shallots
Begin by melting one tablespoon of butter in a small skillet over medium-high heat. Add the chopped shallots and a pinch of kosher salt (about 1/2 teaspoon). Cook the shallots until they become translucent but not browned, which should take about 2 minutes. Set the shallots aside to cool while you prepare the rest of the mixture.
Step 2: Mix the Ingredients
In a large bowl, whisk together the eggs, Worcestershire sauce, remaining kosher salt, paprika, black pepper, tartar sauce, lemon zest, Tabasco sauce, and the chopped parsley. Once combined, gently fold in the cooled shallots.
Carefully fold in the lump crab meat and torn bread pieces, being sure not to break up the large lumps of crab meat. The mixture will be quite wet, but don’t worry – this is what makes the crab cakes tender and moist.
Step 3: Form the Crab Cakes
Using your hands, gently shape the crab mixture into patties about 2 1/4 inches wide and 3/4 inch thick. This recipe should yield around 12 crab cakes. Once formed, line a tray with wax paper and sprinkle the bottom with half of the breadcrumbs. Place the crab cakes in a single layer on the breadcrumbs, then sprinkle the tops with the remaining breadcrumbs.
Step 4: Chill the Crab Cakes
Cover the tray loosely with wax paper and place the crab cakes in the refrigerator to chill for at least one hour. This step is crucial as it allows the crab cakes to firm up and hold their shape when frying. Skipping this step may cause the crab cakes to fall apart during cooking.
Step 5: Fry the Crab Cakes
Heat the remaining butter (about 3 tablespoons) in a large nonstick skillet over medium-high heat. Once the butter has melted and starts to foam, gently place the crab cakes into the skillet. Be careful not to overcrowd the pan – it’s best to cook in batches.
Cook the crab cakes for about 3 minutes per side, until golden brown and crispy. Transfer them to a plate lined with paper towels to drain any excess oil.
Serving Suggestions for Dungeness Crab Cakes
Dungeness crab cakes are incredibly versatile and can be served with a variety of accompaniments to suit your taste. Here are a few suggestions:
- A simple squeeze of fresh lemon or lime juice over the crab cakes to brighten the flavor.
- Tartar sauce or remoulade sauce on the side for dipping.
- Serve over a bed of fresh greens for a light and elegant meal.
For an extra indulgent option, consider pairing the crab cakes with a creamy aioli or a light drizzle of herb butter.
Make-Ahead and Freezing Instructions
Dungeness crab cakes are a great dish to prepare in advance. If you’re making them ahead of time, simply form the uncooked crab cakes, wrap each one individually in plastic wrap, and place them in a freezer-safe bag. They will keep in the freezer for up to 1 month. When ready to cook, defrost the crab cakes overnight in the refrigerator before frying.
