Scallop Dungeness Crab Cakes Recipes

DUNGENESS CRAB CAKES

Steps:

• In a mixing bowl, whisk the egg, mayo, lemon juice, herbs and salt. Add ¼ cup of the panko bread crumbs to the egg mixture. Once well combined, gently fold in the crab. Put the remaining panko on a plate, to dredge the crab cakes.
• Make a quick tester for seasoning. Take a spoonful of the crab mixture, and make a mini crab cake. Dip the cake lightly into the panko on both sides. Heat a drizzle of olive in a skillet (nonstick is great for this, if you have one). Once the oil is hot, add the tester cake and cook on both sides until golden, just a couple minutes in total. Test and adjust seasoning as needed, adding more salt or lemon, etc.
• Form the crab patties out of the crab mixture, roughly 1½ inches by ¾ inch. About 14 in total. Dredge in panko, and refrigerate for at least an hour to firm up (this keeps them from falling apart).
• If you have a nonstick skillet, this is a great time to use it. Either way, heat 1 or 2 tablespoons of oil in a medium skillet, enough to coat the bottom. When oil is hot, add the cakes, turning after a couple of minutes when golden brown. Wipe the skillet with a paper towel between batches, so the panko doesn't burn.
• with lemon wedges.

DUNGENESS CRAB CAKES

Steps:

• Preheat the oven to 375°F
• Line a baking tray with parchment paper
• Add the egg to a medium-size mixing bowl and whisk to combine. Add the mayonnaise, scallions, red bell pepper, celery, dill, Old Bay seasoning mix, and lemon juice. Whisk well to combine.
• Stir in 1/2 cup of the Panko bread crumbs (reserve the rest for later). Gently fold in the Dungeness crab meat.
• Divide the mixture into six equal portions and shape each portion into a small cake about 3-inches in diameter and 3/4 inch thick. Place on a plate and refrigerate for 30 minutes.
• Meanwhile, add the remaining 1 cup of bread crumbs to a bowl and toss with the olive oil. Spread the crumbs out on the lined baking sheet and toast them in the oven just until golden, about 3 to 4 minutes. Transfer the bread crumbs to a shallow plate.
• Place the crab cakes in the bread crumbs and press down gently to coat each cake.
• Place the cakes on the parchment-lined baking sheet and transfer them to the middle rack of the oven and bake for 20 minutes. Remove from the oven and transfer to a serving plate.

SCALLOP & DUNGENESS CRAB CAKES

Steps:

• 1 Preheat your oven to 350 degrees. 2 Gently stir the crab meat, onion, scallops, tarragon, pepper, salt and heavy cream together in a bowl until combined. 3 Form the mixture into 2-tablespoon cakes. Roll each cake in the flour, then the egg, then the panko. 4 Optional: Freeze the breaded cakes for later use (remove them from the freezer later and cook while still frozen). 5 Put the oil in an oven-safe nonstick pan. Heat the pan just until it starts to emit white smoke (not black smoke). 6 Put the crab cakes in the pan, cook them on both sides just until browned. 7 Move the pan to the oven and bake until the crab cakes are cooked through. 8 Serve! Browse More: Crab Recipes Scallop Recipes