What a December! We just wrapped up four Crabsgivings this month, where we invite friends over to feast on fresh live Dungeness crab. This is always fun because I cook the crabs on the spot to the awe and/or horror of friends who witness the delicious tragedy. Headcount this year? 50 crabs. I should start scratching a tally for each crab on the side of the steamer.
Starting this year, we decided to serve other crab dishes in addition to the freshly steamed crab. The crab cakes really stood out with everyone, so I took the time to figure out how I did them rather than my usual “a dash here, a pinch there” method.
Makes 18 small crab cakes
- 1 lb. fresh Dungeness crab meat, cooked
- 1/4 cup crab butter (the yellow juice from the head)
- 1/4 cup crackers, crushed
- 1/2 cup panko breadcrumbs (for mixture)
- Extra panko breadcrumbs for breading
- Flour for breading, about 1/2 cup
- 1/4 cup Safflower mayonnaise (regular is ok too)
- 2 eggs
- 1 tablespoon Sriracha hot sauce
- 2 teaspoons soy sauce
- 1/2 teaspoon fish sauce
- 1 teaspoon sesame oil
- 4-5 cloves of garlic, minced
- 2 stalks of green onion, chopped
- 1 tablespoon olive oil
- 1/4 cup lemon juice
- 2 teaspoons paprika
- 2-3 cloves of garlic, minced
- 1/2 cup Safflower mayonnaise (regular is ok too)
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste (about 1/2 teaspoon of each for me)
Start by preheating the deep fryer to 350 degrees F (you can also pan fry on medium-high heat). Sauté the green onions in the olive oil until soft, about 3 minutes. Combine soy sauce, eggs, fish sauce, sesame oil, Sriracha, garlic and mayonnaise in a mixing bowl and stir until it’s consistent. Then add the crab, crackers, panko breadcrumbs and green onion and continue mixing until the crab meat has flaked, and the mixture has a pasty consistency.
In a separate shallow dish, combine equal parts panko and flour. Roll the crab cakes into balls about the size of an ice cream scoop, then dip in the breading mixture until coated. Set aside and flatten them slightly.
Drop the finished crab cakes into the fryer and cook until just golden brown on the outside, about 1.5 to 2 minutes.
For the aioli, simply combine all of the ingredients into a mixing bowl, and use an egg beater until it’s mixed evenly. Serve with the hot crab cakes.