Deep Fried Dungeness Crab Cakes
Deep Fried Dungeness Crab Cakes
Ingredients
For the Crab Cake Mixture
- 1 1/2 pounds Dungeness crab meat, freshly picked, shell removed
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 scallions, finely chopped, white and light green parts
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 lemon, zested
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
For the Breading and Frying
- 1/2 cup rice flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Carefully pick through the Dungeness crab meat, ensuring all shell fragments are removed. Place the picked crab meat in a large bowl and set aside.
⏱️ 30 min
- 2
In a medium skillet, heat the olive oil over medium heat. Add the finely chopped shallot and scallions and sauté until softened, about 3 to 5 minutes.
⏱️ 5 min
- 3
Pour in the heavy cream, then season with salt and freshly ground black pepper. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the cream has thickened and reduced to a pale green sauce, about 5 to 7 minutes.
⏱️ 7 min
- 4
Pour the warm cream mixture over the picked Dungeness crab meat in the bowl. Grate the lemon zest over the mixture, then add the chopped fresh parsley and chives. Gently fold all ingredients together until just combined, being careful not to break up the crab meat too much.
⏱️ 5 min
- 5
Prepare your breading station: Place the rice flour in a shallow dish, the beaten eggs in another shallow dish, and the Panko breadcrumbs in a third shallow dish. Form the crab mixture into 8 uniform balls, then gently press each ball into a disc shape, about 1-inch thick. You can use a round mold for perfectly uniform cakes.
⏱️ 10 min
- 6
Dredge each crab cake first in rice flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated, and finally coat generously with Panko breadcrumbs, pressing gently to adhere. Place the breaded crab cakes on a plate or baking sheet.
⏱️ 10 min
- 7
Refrigerate the formed crab cakes for at least 1 hour. This step is crucial for helping them firm up and maintain their shape during frying.
⏱️ 60 min
- 8
Preheat your oven to 325°F. In a deep fryer or large heavy-bottomed pot, heat the vegetable oil to 365°F. Fry the crab cakes in batches, being careful not to overcrowd the pot, until they are rich golden-brown and crispy, about 3 to 4 minutes per side. Use a slotted spoon or spider to remove them and place them on a wire rack set over a baking sheet.
⏱️ 15 min•🌡️ 365
- 9
Once all crab cakes are fried, transfer the baking sheet with the crab cakes to the preheated oven and bake for an additional 5 minutes to ensure they are heated through to the center.
⏱️ 5 min•🌡️ 325
- 10
Serve the deep-fried Dungeness crab cakes hot, ideally with a homemade remoulade sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Deep Fried Dungeness Crab Cakes
Ingredients
For the Crab Cake Mixture
- 1 1/2 pounds Dungeness crab meat, freshly picked, shell removed
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 scallions, finely chopped, white and light green parts
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 lemon, zested
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
For the Breading and Frying
- 1/2 cup rice flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Carefully pick through the Dungeness crab meat, ensuring all shell fragments are removed. Place the picked crab meat in a large bowl and set aside.
⏱️ 30 min - 2
In a medium skillet, heat the olive oil over medium heat. Add the finely chopped shallot and scallions and sauté until softened, about 3 to 5 minutes.
⏱️ 5 min - 3
Pour in the heavy cream, then season with salt and freshly ground black pepper. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the cream has thickened and reduced to a pale green sauce, about 5 to 7 minutes.
⏱️ 7 min - 4
Pour the warm cream mixture over the picked Dungeness crab meat in the bowl. Grate the lemon zest over the mixture, then add the chopped fresh parsley and chives. Gently fold all ingredients together until just combined, being careful not to break up the crab meat too much.
⏱️ 5 min - 5
Prepare your breading station: Place the rice flour in a shallow dish, the beaten eggs in another shallow dish, and the Panko breadcrumbs in a third shallow dish. Form the crab mixture into 8 uniform balls, then gently press each ball into a disc shape, about 1-inch thick. You can use a round mold for perfectly uniform cakes.
⏱️ 10 min - 6
Dredge each crab cake first in rice flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated, and finally coat generously with Panko breadcrumbs, pressing gently to adhere. Place the breaded crab cakes on a plate or baking sheet.
⏱️ 10 min - 7
Refrigerate the formed crab cakes for at least 1 hour. This step is crucial for helping them firm up and maintain their shape during frying.
⏱️ 60 min - 8
Preheat your oven to 325°F. In a deep fryer or large heavy-bottomed pot, heat the vegetable oil to 365°F. Fry the crab cakes in batches, being careful not to overcrowd the pot, until they are rich golden-brown and crispy, about 3 to 4 minutes per side. Use a slotted spoon or spider to remove them and place them on a wire rack set over a baking sheet.
⏱️ 15 min•🌡️ 365 - 9
Once all crab cakes are fried, transfer the baking sheet with the crab cakes to the preheated oven and bake for an additional 5 minutes to ensure they are heated through to the center.
⏱️ 5 min•🌡️ 325 - 10
Serve the deep-fried Dungeness crab cakes hot, ideally with a homemade remoulade sauce for dipping.
⏱️ 1 min