Crab cakes. Nope, not those horrible bread crumb based “krab” cake versions. This is real food. Really good. Really simple actually. The best crab cakes you’ve ever had, made by YOU? Try them and see for yourself!
Those of us in the Pacific Northwest are extremely lucky to have fresh Dungeness crab available year round, either fresh from the water or just head down to Pike Place Market to enjoy whenever we want. I actually got this beautiful crab from PCC Natural Markets, where I shop for most of my clients, and myself. Check out these amazing huge chunks of fresh picked Dungeness crab!
My personal chef client requested these yesterday and I decided to share the recipe with you. I get asked often how I make my crab cakes, so here is my method!
Crab Cakes by Chef Kirsten Helle
Makes 6 crab cakes
1/2 cup mayonnaise (if I haven’t made a homemade mayo I use a high quality organic version made with expeller-pressed oil)
1 Tb fresh lemon juice
4 green onions, very thinly sliced
1/4 cup red bell pepper (about 1/4 of a large pepper) very finely minced
1 big pinch Kosher/sea salt
fresh ground black pepper, to taste
1/4 cup gluten free flour blend (I like the ones from Trader Joes and Bob’s Red Mill) – can substitute whole wheat bread crumbs if you wish
1. Whisk together these ingredients until smooth. Then add:
1 lb fresh lump wild crab meat, preferably Dungeness. You can substitute canned crab meat, flaked salmon, shrimp or even canned tuna to switch the cakes up to your liking.
2. Fold the crab into the base mixture very, very gently, just until combined. Form into 6 patties, loosely packing the cakes with your hands. Pour onto a plate and shake evenly to cover the bottom of the plate:
1/2 cup gluten free flour blend (same as above, or you can substitute whole wheat bread crumbs)
3. Place the crab cakes gently into the flour or bread crumbs, pat, flip and pat gently again. Leave in the flour/crumbs while you heat the pan.
4. Preheat a large skillet over medium heat. When hot add 3 Tb oil (I prefer avocado oil for this) and swirl around the pan. Gently add the crab cakes. Cook the first side about 4-5 minutes, until golden brown. Flip using a spatula AND a large fork or another spatula to aid the flipping process (you don’t want to break your cake!) Cook the other side until golden brown as well, another 4-5 minutes.
5. Serve and enjoy! Great with a homemade remoulade sauce. I served these with a beautiful homemade coleslaw made with yogurt instead of mayonnaise – delish!
Cheers, may your day be delicious!