Dungeness Crab Cakes - Herb-seasoned crab patties with lemon aioli

Dive into the flavors of the ocean with Hermens Outdoors' Easy Dungeness Crab Cakes. This recipe gives you a taste of the Pacific Northwest right in your kitchen. Perfectly seasoned and infused with a hint of zesty lemon, these crab cakes are bound to become a crowd favorite. Whether you're hosting a dinner party or craving a comforting meal, follow these simple steps to create a succulent seafood dish that celebrates the natural sweetness of Dungeness crab.

Ingredients:

- 1/3 cup mayonnaise

- 1 large egg, lightly beaten

- 1/4 teaspoon lemon zest

- 2 teaspoons Worcestershire sauce

- 1/4 teaspoon hot sauce (brand of choice)

- 2 tablespoons Dijon mustard

- 1 teaspoon Old Bay seasoning

- 1/4 cup red bell pepper, minced

- 2 green onions, minced

- 3/4 cup breadcrumbs

- 1 pound fresh Dungeness crab meat

- Canola oil for frying

- Clear plastic wrap for storage

For the Aioli Sauce:

- 2/3 cup mayonnaise

- 1 tablespoon Dijon mustard

- 1 tablespoon lemon juice

- 1 tablespoon chopped chives

- 1 teaspoon Worcestershire sauce

- 1 teaspoon lemon zest

- 1/2 teaspoon smoked paprika

- 1/8 teaspoon cayenne pepper

- Salt and pepper, to taste

Prep Time: 1 hour 20 minutes (includes refrigeration)

Cook Time: 6 minutes

Total Time: 1 hour 26 minutes

Servings: Makes about 8 crab cakes

Instructions:

1. In a large bowl, combine 1/3 cup of mayonnaise, the lightly beaten egg, lemon zest, Worcestershire sauce, and hot sauce.

2. Add the Dijon mustard and Old Bay seasoning to the mixture and stir well.

3. Fold in the minced red bell pepper and green onions into the bowl.

4. Gently stir in the breadcrumbs followed by the Dungeness crab meat. Break down any large chunks of crab as needed and mix until everything is evenly combined.

5. Place clear plastic wrap over the bowl and refrigerate the mixture for 1 hour to allow the flavors to meld and the mixture to firm up.

6. While the crab mixture is chilling, prepare the aioli sauce by combining all aioli ingredients in a separate bowl. Refrigerate until ready to serve.

7. After chilling, shape the crab mixture into patties using an ice cream scoop or spoon for consistency, aiming for 1/2 inch thickness and a couple of inches in diameter.

8. Preheat a cast-iron skillet with canola oil over medium heat. Test the oil by dropping in a small amount of crab mixture; it should sizzle when ready.

9. Gently place the crab cakes in the skillet and cook for 2-3 minutes on each side until they are golden brown and heated through. The exact time may vary based on the size and thickness of your crab cakes.

10. Drain cooked crab cakes on paper towels to remove excess oil.

11. Serve hot with a dollop of the prepared aioli sauce on top or on the side.

Cooking Tips:

- Ensure the crab mixture is not too wet or too dry before shaping into patties; adjust breadcrumb quantity if necessary.

- Do not overcrowd the skillet; cook the crab cakes in batches if needed to avoid lowering the oil temperature.

- Be gentle when flipping the crab cakes to keep them from breaking apart.

Equipment:

- Large mixing bowl

- Whisk or fork for beating the egg

- Measuring spoons and cup

- Clear plastic wrap

- Additional bowl for aioli sauce

- Cast-iron skillet or non-stick frying pan

- Fish spatula for flipping crab cakes

Attribution: This recipe has been presented by Hermens Outdoors. For more delicious recipes and outdoor cooking ideas, visit their YouTube channel: https://www.youtube.com/@WillyFish.

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Dungeness Crab Cakes - Herb-seasoned crab patties with lemon aioli