Crab cakes have been a popular type of appetizer dish served in well established restaurants. Crab cakes, commonly used with blue crabs, are found in abundance in cities and towns with a thriving industry. The popular and common blue crab is used most for its abundance and sweet tasting flesh. Other crabs are used as well such as the snow crab, dungeness crab, and stone crabs. No one can pinpoint the original town that came up with the delicious crab cakes but all will agree that this easy crab recipe will be served for decades to come.
Dungeness Crabs Used For Easy Crab Cake Recipes
The first crab recipe I made using the dungeness crabs, that I caught, were crab cakes. There are tons of different recipe found online so I went through a few of them and took from the best rated crab cake recipe and began compiling all of the ingredients.
For this crab cake recipe, we are going to keep it very simple. I used mayo, crackers, egg, dungeness crabs, mint, lemon zest, garlic powder and seasoning salt. Below is the amount for each recipe.
- 1 egg
- 3 tablespoons of mayo
- 1.5 pounds of dungeness crabs
- half pound of crumbled crackers
- 1 tablespoon of chopped mints
- half a tablespoon of lemon zest
- seasoning salt
- garlic powder
Directions Making Easy Crab Cake Recipe
Prepare a big bowl, large enough to hold all of the ingredient with about an inch left to spare. I have made the mistake of using a bowl big enough and when stirring, the crab meat falls out of the bowl. Add the 1.5 pounds of crab meat and the crumbled crackers.
Secret Tip: Instead of using crumbled crackers, I substitute with Ritz crackers which are more buttery and tastes much better. Other crab cake recipes calls for crumbled bread. I have tried making with crumbled bread but I find that the Ritz crackers are a much better option.
Add the egg, 3 tablespoons of mayo, mint, lemon zest, seasoning salt, and garlic powder on top of the Ritz crackers and crab meats. Once all of the ingredients have been added into the bowl, begin stirring till you get a nice mixture. The picture below demonstrates what the ingredients appear before and after mixing.
Once the crab mix is ready, begin heating up a frying pan. Pour a thin layer of cooking oil on the pan. Make sure you put the settings on low heat to avoid burning the outer layer of the crab cake and not cooking the inner layer.
Portioning the crab cakes
I use a small 3/4 cup to portion my crab cakes. I fill the cup close to the top and then I use a spoon to scoop the portioned crab mixture onto the heated frying pan. I then use a plastic, heat resistant scoop to flip the crab cakes after they have turned slight brown. Each crab cake takes approximately four to five minutes on each side. Once the crab meat turns slightly brown on both sides, they are done and can be scooped off the pan and onto a plate to be cooled. Once the crab cakes are cooled, I serve them with a lemon wedge and they are ready to be eaten.
The amount of crab meat yielded me 16 crab cakes which will serve six to nine people. The total time spent, not including the preparations, is approximately 20 to 30 minutes.
I hope you have found this useful and thanks for reading. Click here for more dungeness crab videos.