Northwest Dungeness Crab Cakes Recipe

Name: Northwest Dungeness Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 1/4 cup onion, finely chopped; 1/4 cup celery, finely chopped; 3/4 cup milk; 6 tablespoons flour; 2 large egg yolks; 1/2 teaspoon salt; 8 drops Tabasco sauce; 2 teaspoons fresh parsley, finely chopped; 1 1/2 cups dungeness crabmeat, picked over and squeezed dry; 1 1/2 cups breadcrumbs; 1 large egg; 2 tablespoons water; 1 cup flour; vegetable oil (for frying)

Servings: persons

5 tablespoons unsalted butter
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
3/4 cup milk
6 tablespoons flour
2 large egg yolks
1/2 teaspoon salt
8 drops Tabasco sauce
2 teaspoons fresh parsley, finely chopped
1 1/2 cups dungeness crabmeat, picked over and squeezed dry
1 1/2 cups breadcrumbs
1 large egg
2 tablespoons water
1 cup flour
vegetable oil (for frying)

1
Melt the butter in a saucepan over low heat. Sauce the onion and celery until the vegetables are very soft but not brown. While they are cooking, heat the milk to a simmer.
2
Add the 6 tablespoons flour to the vegetables and cook over low heat, stirring constantly for 3-4 minutes. Slowly whisk in the hot milk. The mixture will be very thick. Continue stirring until the mixture comes to a boil.
3
Remove from the heat and beat in the egg yolks one at a time. Beat in the salt, pepper, Tabasco sauce and parsley. Spread onto a large baking sheet and cool completely. Transfer to a bowl and stir in the crab meat. Refrigerate until firm.
4
Form the mixture into 12 fat, hamburger-shaped cakes. Sprinkle a baking sheet with 1/2 cup of bread crumbs. Beat the egg with the water in a shallow bowl. Spread the flour and remaining breadcrumbs on separate plates. Coat each cake in flour, then in the egg, then in the breadcrumbs and place on the baking sheet.
5
Heat 1 inch of vegetable oil in a large heavy frying pan over medium-high heat. Without overcrowding, fry the crab cakes until they are golden brown on both sides. Remove and drain on absorbent paper. Keep the cooked crab cakes warm in a 200 F oven while frying the rest. Serve immediately.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 1/4 cup onion, finely chopped, 1/4 cup celery, finely chopped, 3/4 cup milk, and more.

Yes, Northwest Dungeness Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Northwest Dungeness Crab Cakes

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