These Dungeness crab cakes combine sweet, delicate crab with fresh parsley and scallions, bound minimally and pan-fried until golden, then finished with browned butter for richness and nuttiness.
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Written automatically by CookOS, not by the creator.
Refrigerate cooked cakes up to 3 days in an airtight container; reheat gently in a 300°F oven for 10 minutes to avoid drying out.
Written automatically by CookOS, not by the creator.
Yes, canned jumbo lump crabmeat works, though fresh yields better texture and flavor. Drain canned crab thoroughly and pick through for shell fragments.
Don't overmix the batter. The eggs and milk create just enough binding; refrigerate formed cakes for 30 minutes before frying for stability.
Pan-fry in butter over medium heat until golden-brown on both sides, about 3–4 minutes per side. Avoid high heat, which can brown the exterior before the inside sets.
Form and refrigerate unbaked cakes up to 24 hours, or freeze up to 2 months. Thaw in the fridge before cooking; add 1–2 minutes to frying time if still cold.
Start with 1/8 teaspoon and taste before forming; cayenne is hot and easily overpowers delicate crab. Add more only if desired.
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