Doug’s Spring Crab Cake Recipe
Doug Pierce, owner of the Arapahoe Cafe in Dillon, Colorado would like to share his tasty spring crab cake recipe with you!
All About Doug’s Crab Cakes
The key to great crab cakes is really good quality ingredients and keeping your recipe simple. It is worth the little extra money to have the best ingredients. Doug’s crab cakes are super easy to make and oh so good.
You will find a lot of crab cakes where crab is not the star. They are cakey, dense and filled with a lot of extras. In this recipe you will find that the crab is the star and everything else is just sprinkles on top. These cakes would make a great appetizer or even served for dinner with some fresh spring veggies. We’ll be using them on our Easter Brunch Menu for a Crab Cake Benedict with Old Bay Hollandaise.
1 lb fresh lump crab meat
3 green onions (green part only)
1 TBS fresh cilantro chopped fine
2 tsp Old Bay seasoning
4 TBS unseasoned Panko (Japanese bread crumbs)
¼ cup good quality mayonnaise (we use Best Foods)
Juice from one half of a large lemon
½ tsp kosher salt
Vegetable oil for frying
Other materials needed:
Lid from small jar (to help shape crab cakes)
Frying pan and spatula
Steps to make Doug’s Crab Cakes:
Dumb your crab into a large mixing bowl. Very gently break apart.
Add all other ingredients
Using a rubber spatula or your hands very gently mix everything together. Be careful not to over mix or shred the crab meat too small.
Place 2 ounces of your mixture into the lid lined with plastic wrap. Press the mixture into the lid so it is not spilling over. Flip out of lid and finish shaping with your hands. Each cake should be about 3 inches wide and ½ inch thick.
Once all of your cakes are formed refrigerate for at least one hour. This will help to keep the shape during the cooking process.
Heat oil in frying pan over medium high heat. Once hot gently place crab cakes in pan and fry until golden brown (about 2-3 minutes on each side. If you like a crispier cake you can fry for a little longer.
Serve with a dollop of tartar sauce and chopped green onion. (You can also serve with 1000 dressing or any other dipping you like)