I Love Crab Cakes! That’s the name of the Tom Douglas cookbook Joy and Toby gave me for Christmas back in 2006. It’s a great little book filled with 50 unique crab recipes from around the world. While I love reading all of the recipes and looking at the pictures, there is one recipe that I turn to the most – Etta’s Classic Dungeness Crab Cakes.
Crab cakes are a popular appetizer at steakhouse restaurants, so we’ve included them in our Steakhouse Dinner at Home menu. Check out the entire menu here.
Dungeness crab, a Northwest favorite, is really a must for this recipe, but if you can’t find it and need to make a substitution, lump crab meat will do.
This is my version of Etta’s Classic Dungeness Crab Cakes. Of course, I’ve changed things up a bit to suit my taste – fewer bread crumbs and more fresh herbs.
Serve them with a dollop of Spicy Remoulade for the perfect start to your meal.
- 1 large egg yolk
- 2 tsp. fresh lemon juice
- 2 tsp. Worcestershire sauce
- 1 and 1/2 tsp. Tabasco sauce
- 2 Tbsp. Dijon mustard
- 1/2 tsp. paprika
- 1/4 tsp. freshly ground pepper
- 5 Tbsp. olive oil
- 3 cups homemade toasted bread crumbs*
- 3/4 cup chopped parsley
- 2 Tbsp. chopped fresh basil
- 1 tsp. chopped fresh rosemary
- 1/4 cup chopped white onion
- 1/4 cup chopped yellow bell pepper
- 1/4 cup chopped red bell pepper
- 1 pound Dungeness crabmeat, drained, leg meat broken up
- 5 Tbsp. butter
- 2 Tbsp. vegetable oil
- To make bread crumbs, place slices of white bread in the oven. Toast until dry. Place in a food processor and process to small crumbs.
- Combine the egg, lemon juice, Worcestershire sauce, Tabsco, mustard and black pepper in a food processor and pulse to combine. With the motor running, slowly drizzle in the olive oil until the mixture forms a loose mayonnaise. Set aside.
- Place the bread crumbs in a small bowl and toss with 1/2 cup of chopped parsley.
- In a large bowl, combine the onion, bell pepper, and remaining 1/4 cup parsley, basil and rosemary.
- Add the homemade mayonnaise and crab meat and mix lightly to combine.
- Gently fold 1 cup of the bread crumbs into the crab. Be careful not to overwork the mixture.
- Gently form 8 patties and dredge them lightly in the remaining bread crumb mixture to coat. Set aside the leftover bread crumbs.
- Cover the crab cakes with plastic wrap and let rest in the refrigerator for at least 1/2 hour.
- Place a large nonstick skillet over medium heat. Add the butter and oil. When the butter has melted, add the crab cakes.
- Cook, turning once, until both sides are golden brown and the crab cakes are heated through.
- Serve with the sauce of your choice and a wedge of lemon.
- (If you do not have a very large non-stick pan, cook in two batches, using 2 and 1/2 Tbsp. of butter and 1 Tbsp. butter for each batch.)