Sweet wild Dungeness crab stays front and center in these barely bound crab cakes. A golden pan-fried exterior adds just enough crunch, with a simple tartar sauce alongside.
Featured Seafood
Dungeness Crab Meat
$72.00
4
20 minutes
5 minutes
Wild Dungeness crab meat is barely bound with panko, egg and dijon mustard, then pan-fried into crisp, golden cakes and served with a quick three-ingredient tartar sauce and lemon.
Directions
Chop onion and sauté in small pan on med heat until softened.
Whisk egg in medium bowl and add mayonnaise, dijon mustard and hot sauce.
Lightly mix in crab meat, bread crumbs, sautéed onions, salt, pepper, parsley and lemon juice.
Form crab cakes in to 8-12 patties, depending on desired size. I tend to make them smaller, more like bite size, when making for an appetizer and larger if serving for dinner.
Heat olive oil over med-high heat in large pan.
Add crab cakes and cook until crispy and golden brown, approx 3-4 min per side depending on thickness.
Serve with fresh lemon slices and our Simple Tartar Sauce.
Premier Catch Simple Tartar Sauce:
Mix the tartar sauce mayonnaise with the relish and a squeeze of fresh lemon, then spread on the plate under the crab cakes or serve alongside for dipping.
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Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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