BC CRAB CAKES
One of the best ways to use leftover (is that even a thing?!) or extra body meat from BC Dungeness Crab is definitely making Crab Cakes! Something about the crispy crust holding together the soft elegant crab…, they are delicious. Just a couple quick steps and you’ve got yourself a fantastic snack or meal for the table! This recipe doubles well, too!
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BC Crab Cakes
One of the best ways to use leftover (is that even a thing?!) or extra body meat from BC Dungeness Crab is definitely making Crab Cakes! Something about the crispy crust holding together the soft elegant crab…, they are delicious. Just a couple quick steps and you’ve got yourself a fantastic snack or meal for the table! This recipe doubles well, too!
Ingredients
- 1.5 Ibs BC Dungeness Crab Meat
- 1 cup Panko Bread Crumbs
- 1/2 tsp Garlic Powder
- 1/2 tsp Ground Coriander
- 1/2 tsp Thyme
- 1/2 tsp Paprika
- 1/2 tsp Crushed Chipotle – Smoked Paprika can be substituted
- Salt and Pepper
- 1/2 cup Mayonnaise
- 1 egg – Beaten
- 1 Shallot – Fine Dice
- 1 tsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1 tbsp Curly Parsley
- 1 tbsp Chives
- 1/2 cup Grapeseed Oil or Canola Oil
Serve With
- Lemon Wedges
- Chipotle Mayonnaise
- Chives
Instructions
- In a large bowl, mix your dry ingredients. In another bowl, mix together your wet ingredients. Incorporate the wet ingredients into the dry by folding with a rubber spatula
- Line a cookie sheet with parchment paper. Using a 1/3 cup measuring cup, scoop out the batter and form into a puck. Place on the cookie sheet and continue until your sheet is full. Once the batter is all formed, place the cookie sheet in the freezer for 20 minutes to set up
- When you are ready to fry the BC Crab Cakes, get a large frying pan on medium heat. Add your oil to the pan and heat up until simmering. Place no more than 3 of the Crab Cakes into the pan, fry until golden (roughly 3-4 minutes), then flip. Fry the other side until golden and remove from the pan. Continue until all of the cakes have been fried.
- Serve with Lemon Wedges, a heavy handful of Chives, and some Chipotle Mayonnaise
To keep the other Crab Cakes warm, heat the oven to 200F and place them on a cooling rack in the oven. This will stop the bottoms from going soggy and keep them crisp!
Enjoy!
Tried this recipe?Mention @weheartbccrab or tag #weheartbccrab!
This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.