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Dungeness Crab Cakes

Source of Recipe


Jan Roberts-Dominguez



List of Ingredients



• 1 cup mayonnaise
  
• 6 green onions, finely minced (white and pale green portions)
  
• 2 egg yolks
  
• 1 heaping Tbsp Dijon mustard
  
• ¾ tsp Old Bay Seasoning
  
• 2 cups oyster cracker crumbs
  
• 2½ cups (about ¾ pound) fresh Dungeness crabmeat
  
• About 2 Tbsp vegetable oil
  
• .
  
• Lemon wedges
  
• Zesty Buttery Cocktail Sauce (recipe follows)
  






Instructions



1. In a medium-sized mixing bowl, combine the mayonnaise with the green onions, egg yolks and mustard. Add the Old Bay Seasoning. Stir in 1 cup of the oyster cracker crumbs, and set the rest aside. Gently mix the crabmeat into the mayonnaise mixture.
   
   
2. Put a large piece of waxed paper on the counter and spread the remaining 1 cup of cracker crumbs on it. Divide the crab mixture into eight equal portions and pat each into a ball, laying each ball down on the bed of cracker crumbs. Gently flatten each ball into a round that measures about 3 inches in diameter and is about ½-inch thick. Lightly coat the top of each crab cake with some of the crumbs.
   
   
3. Heat a large skillet or electric griddle to medium heat. When thoroughly heated, film the bottom of the cooking surface with the oil. Place the cakes in the skillet and fry over medium heat, turning once, until golden on each side. Serve hot with lemon wedges and Zesty Buttery Cocktail Sauce.
   
   Serves 4 as a main course,
   or 8 as an appetizer.
   
   ............
   
   Serve with:
   
   ZESTY BUTTERY COCKTAIL SAUCE
   
   • 1½ cups good-quality cocktail sauce
   • ¼ cup butter
   
   Combine cocktail sauce with butter in a small pan or in a microwavable container. Heat over a burner or in the microwave until the sauce is heated and the butter melted. Whisk to blend, and then scrape into a serving bowl.