Dish

Dungeness Crab Cake

Dungeness Crab Cake is made by mixing fresh crab meat with breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, and a variety of seasonings. The mixture is then formed into patties and pan-fried until golden brown. The result is a crispy, flavorful appetizer that is perfect for any occasion.

Cuisine of the Americas› American cuisine

Seafood› Crustacean Dish› Crab Dish

Origins and history

Dungeness Crab Cake originated in the Pacific Northwest region of the United States, where Dungeness crabs are abundant. It has since become a popular dish in many seafood restaurants across the country.

Dietary considerations

Gluten-free options are available by using gluten-free breadcrumbs. It is not suitable for those with shellfish allergies.

Variations

Variations of Dungeness Crab Cake include adding different types of seafood, such as shrimp or lobster, or using different seasonings to create a unique flavor profile.

Presentation and garnishing

Dungeness Crab Cake can be presented on a bed of mixed greens or on a decorative plate. It is often garnished with a lemon wedge or a sprig of fresh parsley.

Tips & Tricks

To ensure that the crab cakes hold together during cooking, be sure to refrigerate the mixture for at least 30 minutes before forming into patties.

Side-dishes

Dungeness Crab Cake is typically served with a side of aioli or tartar sauce. It can also be served with a side of mixed greens or a light salad.

Drink pairings

Dungeness Crab Cake pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

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