Premier Catch Dungeness Crab Cakes & Simple Tartar
Joci Besecker
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Dungeness Crab. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
Ingredients
1/2 pound cooked Dungeness crab meat, large pieces loosely chopped
1 cup Panko bread crumbs (can sub gluten-free if desired)
2 1/2 tbsp fresh parsley, chopped
1/2 cup diced onion
1/3 cup mayonnaise
1 egg
2 tbsp dijon mustard
1 tsp hot sauce (I use Tapatio)
1/2 tsp salt
1/4 tsp pepper
1 tbsp fresh lemon juice
1-2 tbsp olive oil
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1/2 cup mayonnaise
1/4 cup sweet pickle relish or dill pickle relish (whatever you prefer)
squeeze of fresh 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.
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Mix 1/2 cup mayonnaise and 1/4 cup pickle relish plus a squeeze of fresh lemon. Either spread sauce on plate and top with crab cakes or put on the side for dipping. Enjoy!!
More Seafood Recipes
Check out our full collection of seafood recipes featuring salmon, halibut, scallops, crab, shrimp and more by visiting the Premier Catch Kitchen! We are your one-stop-shop for wild, sustainable seafood and the recipes to go with it.
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