Dungeness Crab Cakes
These crab cakes rely on high-quality Dungeness meat and a minimal binder to keep the texture loose and sweet. The trick is to fold the ingredients with a light touch, keeping the large chunks of crab intact, and searing them in clarified butter until a golden, crusty exterior forms against the tender center.
Handle the meat with respect.
Dungeness meat is delicate; avoid over-mixing or crushing the chunks. Use fresh, chilled crab meat that has been carefully picked over for stray shell fragments.
- large mixing bowl
- heavy-bottomed cast iron skillet
- rimmed baking sheet
- spatula
What goes in.
- 1 lbDungeness crab meat, picked over
- 1/2 cuppanko breadcrumbs
- 1large egg, lightly beaten
- 3 tbspmayonnaise
- 1 tspDijon mustard
- 1 tbspfresh parsley, finely chopped
- 1 tspfresh chives, minced
- 1/4 tspOld Bay seasoning
- 3 tbspclarified butter
Minimalist Binding
Use just enough binder to hold the shape without turning the mixture into a paste. The crab should look like a heap of distinct white lumps held together by a sheer veil of mayo and egg.
The method.
Prepare the binder
In a small bowl, whisk together the egg, mayonnaise, Dijon, and seasoning until smooth.
Combine components
Place the crab meat in a large bowl. Gently pour the binder and breadcrumbs over the top. Use a rubber spatula to fold the mixture together exactly three times—any more and you crush the meat.
Form and chill
Divide the mixture into four equal portions. Gently press them into hockey-puck shapes. Place them on a sheet pan and refrigerate for 20 minutes to firm up.
Sear to finish
Heat the clarified butter in the skillet over medium-high heat. Add the cakes. Cook for 4 minutes without moving them, until the bottom is deeply browned. Flip once and cook for 3 minutes more.
Other turns to take.
Spicy Citrus
Add one teaspoon of fresh lemon zest and a pinch of cayenne pepper to the binder for a brighter, sharper finish.
When it doesn't go to plan.
Always pick through the crab meat with your fingers; shell fragments are easy to miss but unpleasant to bite into.
Clarified butter has a higher smoke point than whole butter, preventing the milk solids from burning during the sear.
Do not crowd the skillet; if they are too close together, they will steam rather than brown.
The ones that keep coming up.
Can I use canned crab?
Fresh-cooked Dungeness is significantly superior in sweetness and texture. If you must use canned, choose 'lump' meat and ensure it is drained extremely well before mixing.
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