Seattle-Style Dungeness Crab Cakes
Experience the taste of the Pacific Northwest with these Seattle-Style Dungeness Crab Cakes. Inspired by the renowned crab cakes from Etta's, this recipe captures the essence of fresh Dungeness crab, combined with zesty flavors and a crispy breadcrumb coating. Perfect for summer gatherings or cozy dinners, these crab cakes are light, flavorful, and sure to impress your guests. The secret lies in a homemade mayonnaise that binds the crab meat and enhances its natural richness. Serve them alongside vibrant lemon wedges for an added touch of brightness!
N/A
Servings
133
Calories
17
Ingredients
Ingredients
large egg yolk
1 (raw)
cider vinegar
1 tablespoon (liquid)
Dijon mustard
1 tablespoon (condiment)
red bell pepper
1 tablespoon (finely chopped)
onion
1 tablespoon (finely chopped)
parsley
2 teaspoons (chopped)
Tabasco sauce
1 teaspoon (liquid)
paprika
1/2 teaspoon (spice)
fresh thyme
1/2 teaspoon (chopped)
kosher salt
1/4 teaspoon (seasoning)
fresh ground black pepper
1/4 teaspoon (seasoning)
olive oil
1/4 cup (oil)
sour cream
1/4 cup (dairy)
fresh Dungeness crabmeat
1 lb (picked clean of shell and lightly squeezed if wet)
fresh breadcrumbs
4 cups (for dredging)
parsley
3 tablespoons (chopped for dredging)
unsalted butter
4 tablespoons (for frying)
Instructions
1
In a small food processor, pulse together the egg yolk, cider vinegar, Dijon mustard, chopped red bell pepper, onion, parsley, Tabasco sauce, paprika, thyme, kosher salt, and black pepper until the vegetables are minced and combined.
2
While the motor is running, slowly drizzle in the olive oil through the feed tube until the mixture emulsifies and becomes a smooth, thin mayonnaise.
3
Transfer the mayonnaise to a large mixing bowl and gently stir in the sour cream until well combined.
4
Carefully fold in the picked crabmeat, ensuring not to break up the lumps too much.
5
Using your hands, form the mixture into 8 crab cakes, each about 3 inches wide and ¾ inch thick.
6
In a shallow dish, combine fresh breadcrumbs with the additional chopped parsley, then lightly dredge each crab cake on both sides in the breadcrumb mixture.
7
Chill the formed crab cakes in the refrigerator for at least 1 hour, but preferably longer, to help them firm up.
8
Heat two large nonstick skillets over medium heat, adding about 2 tablespoons of unsalted butter to each pan. Once the butter is melted and bubbly, add 4 crab cakes to each skillet.
9
Fry the crab cakes until they are golden brown and heated through, approximately 4 minutes on each side. Use a spatula to gently turn them over.
10
Serve two crab cakes per person with lemon wedges for a refreshing finish.
Nutrition Information
8g
Fat
9g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in the Seattle-Style Dungeness Crab Cakes?
The recipe uses 1 lb of fresh Dungeness crabmeat, which should be picked clean of shells and lightly squeezed if wet.
What inspired this particular crab cake recipe?
These crab cakes are inspired by the renowned seafood recipe from Etta's in Seattle.
How many crab cakes does this recipe make?
The mixture should be formed into 8 crab cakes, each approximately 3 inches wide and 3/4 inch thick.
What is the secret to binding the crab meat in this recipe?
The secret lies in a homemade mayonnaise made from egg yolk, cider vinegar, Dijon mustard, and olive oil, combined with sour cream.
How is the homemade mayonnaise base prepared?
Pulse the egg yolk, vinegar, mustard, vegetables, and seasonings in a food processor, then slowly drizzle in olive oil until the mixture emulsifies.
What vegetables are included in the crab cake base?
The recipe includes finely chopped red bell pepper and onion, which are minced and combined into the mayonnaise mixture.
How is the sour cream used in the recipe?
After making the mayonnaise base, transfer it to a bowl and gently stir in the sour cream before adding the crabmeat.
What herbs are used for flavoring?
The recipe uses fresh parsley and fresh thyme to enhance the flavor of the crab cakes.
How should the crabmeat be handled when mixing?
The crabmeat should be carefully folded into the binder to avoid breaking up the large, meaty lumps.
What is used for the crispy coating?
The crab cakes are dredged in a mixture of 4 cups of fresh breadcrumbs and 3 tablespoons of chopped parsley.
Why do the crab cakes need to be chilled before frying?
Chilling the formed cakes for at least one hour helps them firm up so they do not fall apart during the frying process.
What type of pan is best for cooking the crab cakes?
Two large nonstick skillets are recommended to ensure the crab cakes cook evenly and do not stick.
What fat is used for frying?
The crab cakes are fried in 4 tablespoons of unsalted butter (2 tablespoons per skillet).
How long should you cook each crab cake?
Fry them for approximately 4 minutes on each side until they are golden brown and heated through.
How many calories are in a serving of these crab cakes?
Each serving contains approximately 133 calories.
What is the fat content per serving?
There are 8 grams of fat in one serving of these crab cakes.
How many grams of protein are in each serving?
Each serving provides 7 grams of protein.
What are the carbohydrate counts for this dish?
There are 9 grams of carbohydrates per serving.
What are the recommended accompaniments for serving?
The recipe recommends serving two crab cakes per person alongside fresh lemon wedges for brightness.
What type of vinegar is required?
The recipe calls for 1 tablespoon of cider vinegar.
Is there any heat or spice in the recipe?
Yes, the recipe uses 1 teaspoon of Tabasco sauce and 1/2 teaspoon of paprika for a zesty flavor profile.
What type of mustard should be used?
One tablespoon of Dijon mustard is used as a condiment in the mayonnaise base.
What seasonings are used for the base?
The base is seasoned with 1/4 teaspoon of kosher salt and 1/4 teaspoon of fresh ground black pepper.
Can I use dried breadcrumbs?
The recipe specifically calls for fresh breadcrumbs to achieve the desired texture and crispy coating.
How many ingredients are in this recipe?
There are a total of 17 ingredients listed in the recipe.
What is the recommended serving size?
The instructions suggest serving two crab cakes per person.
Is the onion cooked before being added to the mix?
No, the onion is pulsed raw in the food processor with other mayonnaise ingredients.
What type of oil should be used for the mayonnaise?
The recipe specifies using 1/4 cup of olive oil for the emulsified mayonnaise base.
Is there dairy in this crab cake recipe?
Yes, the recipe contains both sour cream and unsalted butter.
What is the texture of these crab cakes?
These crab cakes are light and flavorful with a crispy breadcrumb exterior and large lumps of Dungeness crab inside.