Washington State boasts an abundance of fresh seafood, and Dungeness crab is a true star of the Pacific Northwest. This recipe combines sweet, succulent crab meat with crispy panko breadcrumbs and zesty herbs for a delicious and satisfying appetizer or light main course.
This recipe is a perfect way to celebrate the bounty of Washington State's fresh seafood. Enjoy the taste of the Pacific Northwest with every bite!
Fig. 10. “A Taste of the Pacific Northwest: Irresistible Dungeness Crab Cakes with Creamy Lemon Dill Sauce. Photo.” prompt, AI Image Creator, Beta, 18 Apr. 2024.
Ingredients
For the crab cakes:
1 | Pound fresh Dungeness crab meat, picked clean | 1 | Egg, beaten |
1/2 | Cup mayonnaise | 1/2 | Cup panko breadcrumbs |
1/4 | Cup finely chopped red onion | 1/4 | Teaspoon Old Bay seasoning |
1/4 | Cup chopped fresh parsley | Salt and freshly ground black pepper, to taste | |
1 | Tablespoon Dijon mustard |
For the creamy lemon dill sauce:
1/2 | Cup mayonnaise | 1 | Tablespoon chopped fresh dill |
1/4 | Cup sour cream | Salt and freshly ground black pepper, to taste | |
1 | Tablespoon freshly squeezed lemon juice |
Instructions
Prepare the crab cakes: In a large bowl, combine the crab meat, mayonnaise, red onion, parsley, Dijon mustard, egg, panko breadcrumbs, Old Bay seasoning, salt, and pepper. Mix gently until just combined. Be careful not to overmix, as this can make the crab cakes tough.
Form the crab mixture into 8 equal patties.
Heat a large skillet over medium heat with a thin layer of oil. Add the crab cakes and cook for 3-4 minutes per side, or until golden brown and cooked through.
While the crab cakes are cooking, prepare the sauce: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper.
Serve the crab cakes hot with the creamy lemon dill sauce on the side.
Tips:
For a richer flavor, you can substitute half of the mayonnaise in the crab cakes with crumbled goat cheese.
If you don't have fresh Dungeness crab, you can use canned crab meat. However, fresh crab will give you the best flavor and texture.
To make the crab cakes gluten-free, use gluten-free breadcrumbs.
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet over medium heat.
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