Dungeness Crab cleaning cooking and peeling
1,869 views · Published 11 December 2017 · 10:34 · Indexed 31 October 2026
Channel: Louisiana Cajun Recipes (007bondjb) · 2017 · Howto & Style
With Mrs JB's Help... Giovannie's Crab Cakes Recipe 1 pound JUMBO Lump Crab Meat or Dungeness Crab Meat 3 tbsp mayonnaise ¼ cup green onion, minced 2 eggs, lightly beaten 1/2 tbsp Worcestershire sauce 1/2 tbsp Dijon mustard 1/2 tbsp Old Bay Seasoning (I used J&O) 1/2 cup Panko Bread Crumbs 1/2 cup plain Bread Crumbs 1/4 tsp black pepper 1/4 cup fresh chopped flat parsley 1 tbsp fresh chopped dill 2 tablespoons unsalted butter ¼ cup vegetable oil Lemon wedges Step 1 In a large bowl, combine the mayonnaise, eggs, Worcestershire sauce, dry mustard, pepper and old bay seasoning. Mix ingredients until smooth. Next, add to bowl: dill, parsley, and onions. Mix again thoroughly. Fold in the crabmeat and 1/4 cup of the bread crumbs. Mix all ingredients together and shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining bread crumbs and transfer to a baking sheet lined with waxed paper.... Step 2 In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges and Optional Aioli.
