Crabby patties.

Francine brought over a humongous bowl of dungeness crabmeat from their haul over the weekend – ginormous hunks of claw meat already cleaned and ready to eat. So, I made crab cakes tonight for the first time, and I think they turned out excellent.
Spongebob would be proud. 🙂

Here is the recipe I used:

– 2 cups dungeness crabmeat, flaked
– 1/3 c crushed cracker crumbs
– 2 Tblspoons mayo
– 1 egg
– 1 tsp mustard powder
– 1 tsp Worcestershire sauce
– 1/4 tsp garlic powder
– 1/2 tsp kosher salt
– Juice of 1/2 lemon
– 2 green onions sliced and diced thinly
– 1/2 green pepper diced finely
– Black pepper to taste

1) Mix all of the above together well in a bowl.

2) Form into cakes (6 or so) and dust each with:


3) Heat in large skillet on med high:

– 1/4 c olive oil

4) add crab cakes to pan and cook 4-5 mins, then flip and cook another 3-4 mins.

5) remove and place on paper towel.

Plate with lemon and Dijon mustard remoulade.

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