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Dungeness Crab Cakes

Recipe Date:
October 11, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 2 tbsps Unsalted Butter
  • 3/4 cup Chopped Onion
  • 1/2 cup Chopped Celery
  • 1/2 cup chopped red bell pepper
  • minced parsley
  • 1/4 tsp Tabasco
  • 1/2 tsp Worcestershire sauce
  • 1 1/2 tsps Old Bay
  • Juice of ½ lemon
  • 1/2 tsp freshly ground black pepper
  • 1 lb lump crabmeat, drained
  • 1/2 cup plain dry bread crumbs
  • 1 cup mayonnaise
  • 2 tsps Dijon mustard
  • 3 large egg yolks
  • flour for dusting
  • 1/2 cup vegetable oil

Heat butter in a large sauté pan. Add onion, celery, and red peppers 
and cook until soft. Remove from pan and cool. 
In a large bowl, combine parsley, capers, Tabasco, Worcestershire 
sauce, Old Bay, lemon juice and pepper. Add crabmeat, bread 
crumbs, mayonnaise, mustard and egg yolks. Add the cooked mixture 
and mix well. Add some more bread crumbs if mixture is too wet. 
Cover and chill in the refrigerator for 30 minutes. Shape into crab 
Heat the oil for frying over medium heat in a large saute pan. Dust 
the crab cakes with flour and fry for 4 to 5 minutes on each side, until 
browned. Drain on paper towels; keep them warm in a 250 degree 
oven and serve hot.

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