Best 5 Jakes Dungeness Crab Cakes Recipes

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In a culinary world teeming with tantalizing flavors and diverse cuisines, one dish stands out as a beacon of seafood excellence: Jake's Dungeness crab cakes. This delectable creation, originating from the pristine waters of the Pacific Northwest, has captured the hearts and palates of food enthusiasts worldwide. Renowned for its delicate yet succulent crab meat, encased in a crispy and golden-brown exterior, Jake's Dungeness crab cakes offer a symphony of flavors and textures that will leave you craving for more. Whether you're a seasoned chef or a culinary novice, embarking on a culinary journey to discover the best recipe for this iconic dish is an adventure worth taking.

Check out the recipes below so you can choose the best recipe for yourself!

DUNGENESS CRAB CAKES



Dungeness Crab Cakes image

A few herbs, a lot of crab and little else make these simple crab cakes feel decadent.

Provided by Kathleen Korb

Categories     Appetizer

Time 30m

Number Of Ingredients 13

1 egg
2 tablespoons mayonnaise
½ tablespoon Meyer lemon juice
½ teaspoon Dijon mustard
1 tablespoon parsley, finely chopped
1 tablespoon chervil, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon chives, finely sliced
½ teaspoon salt
1 cup panko, divided (¼ cup for cakes, reserve the rest for breading)
8-10 ounces crabmeat, picked from 1- to 2-pound crab, cracked and cleaned
Olive oil for cooking
Meyer or Eureka lemon wedges for serving

Steps:

  • In a mixing bowl, whisk the egg, mayo, lemon juice, herbs and salt. Add ¼ cup of the panko bread crumbs to the egg mixture. Once well combined, gently fold in the crab. Put the remaining panko on a plate, to dredge the crab cakes.
  • Make a quick tester for seasoning. Take a spoonful of the crab mixture, and make a mini crab cake. Dip the cake lightly into the panko on both sides. Heat a drizzle of olive in a skillet (nonstick is great for this, if you have one). Once the oil is hot, add the tester cake and cook on both sides until golden, just a couple minutes in total. Test and adjust seasoning as needed, adding more salt or lemon, etc.
  • Form the crab patties out of the crab mixture, roughly 1½ inches by ¾ inch. About 14 in total. Dredge in panko, and refrigerate for at least an hour to firm up (this keeps them from falling apart).
  • If you have a nonstick skillet, this is a great time to use it. Either way, heat 1 or 2 tablespoons of oil in a medium skillet, enough to coat the bottom. When oil is hot, add the cakes, turning after a couple of minutes when golden brown. Wipe the skillet with a paper towel between batches, so the panko doesn't burn.
  • with lemon wedges.

Nutrition Facts : ServingSize 4

DUNGENESS CRAB CAKES



Dungeness Crab Cakes image

A great recipe for Dungeness crab cakes courtesy of Fisherman Express Alaska Seafood. For additional information or other recipes visit www.crabcakeguy.com. Thanks and enjoy the Dungeness Crab Cakes.

Provided by Crab Cake Guy

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb dungeness crabmeat, cleaned
2 teaspoons scallions, chopped
2 teaspoons red bell peppers, chopped
2 teaspoons celery, chopped
1 tablespoon mayonnaise
1 egg, whipped
1 cup panko breadcrumbs
1 pinch paprika
1 pinch chili powder
1 pinch salt and pepper

Steps:

  • Break up the dungeness crab meat.
  • Add peppers, celery, scallions, and spices. Add mayonnaise.
  • Combine in bowl to form paste, then add eggs and bread crumbs to thicken.
  • Form into round crab cakes.
  • Deep fry or sauté in olive oil.
  • Serve crab cakes with greens and balsamic vinaigrette.

Nutrition Facts : Calories 161.8, Fat 3.5, SaturatedFat 0.7, Cholesterol 80.5, Sodium 395.1, Carbohydrate 14.9, Fiber 1.2, Sugar 1.5, Protein 16.8

PIER 23 DUNGENESS CRAB CAKE



Pier 23 Dungeness Crab Cake image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 26

1 cup hot vinegar
1 tablespoon sugar
1 tablespoon salt
Celery sticks, for pickling
1 tablespoon hot sauce
1 tablespoon mayonnaise
1 tablespoon whole-grain mustard
1 lemon, zested and juiced, plus lemon wedges, for serving
1/2 bunch scallions, sliced thin
2 tablespoons finely chopped fresh parsley
2 cups panko breadcrumbs
1 1/2 pounds Dungeness crab meat
1 egg white
1/4 cup canola oil
1 cup mixed red and green butter lettuces
Pepitas, recipe follows
2 tablespoons champagne vinaigrette
Mustard Crema, recipe follows
1 cup pumpkin seeds
1/2 cup canola oil
Pinch salt
1 cup mascarpone
1/4 cup whole-grain mustard
Zest and juice of 1 lemon
2 tablespoons heavy cream
Salt

Steps:

  • For the pickled celery: Stir together the vinegar, salt and sugar in a small bowl. Add celery sticks, as many as can be covered with the solution. Cover and let cool 1 hour.
  • For the crab cake: Preheat the oven to 350 degrees F.
  • In a bowl add hot sauce, mayonnaise, mustard, lemon zest and juice. Mix thoroughly. Add scallion, parsley and 2 tablespoons finely chopped pickled celery (save the remainder for another use). Mix to incorporate. Add 1/2 cup panko. Mix.
  • Add 1 pound crab meat, being careful not to break apart too much.
  • Place the egg white and remaining 1/2 pound crab meat into a blender. Blend on high, until a smooth paste is achieved. Transfer to the bowl with the crab mixture.
  • Mix to incorporate all. (Mixture should hold together when squeezed in hand. If very wet, add more panko.) Divide evenly into four portions and form into patties. Gently coat in the remaining panko. Set aside until ready to cook.
  • Heat oil in an oven-safe saute pan until hot. Carefully add crab cakes to pan. Sear until well browned, 1 to 2 minutes, then flip and sear other side, 1 to 2 minutes more.
  • Transfer pan to oven and bake for 7 to 10 minutes. Remove pan from oven and place crab cakes on a paper towel-lined plate.
  • In mixing bowl, mix lettuces and Pepitas with champagne vinaigrette. Spoon 2 tablespoons Mustard Crema onto a serving plate. Divide salad among plates.
  • Top each with crab cakes. Serve with lemon wedges.
  • Preheat oven to 350 degrees F.
  • In a small bowl, toss pumpkin seeds with oil and salt. Transfer to a baking sheet and bake until toasted, 10 to 12 minutes.
  • Mix mascarpone, mustard and lemon zest and juice in a bowl until well mixed. Thin with heavy cream until desired consistency. (It should be spreadable and smooth.) Season with salt to taste. Reserve cold until ready to serve.

JAKES DUNGENESS CRAB CAKES



JAKES DUNGENESS CRAB CAKES image

Categories     Fish

Yield 8

Number Of Ingredients 11

1 1/2 lbs crabmeat
1 c plain bread crumbs plus additional for breading
2 ribs celery finely minced
1 small onion finely minced
1 small green onion minced
1 tsp dry or dijon mustard
tobasco sauce
1 egg
about 1/4c mayo
1 T lemon juice
1/2 tsp worchestershire sauce

Steps:

  • Combine all the ingredients except crab and then fold the crab in being careful not to break it up too much. Using a potato scoop make patties and roll in bread crumbs. Fry in oil patting down slightly. Can be frozen.

NORTHWEST DUNGENESS CRAB CAKES



Northwest Dungeness Crab Cakes image

Dungeness crab is my favorite type of shell food. It also reminds me of Christmas eve as a child where my grandma had all you can eat crab. I got this recipe from "Pacific Passions Cookbook" by Karen Barnaby.

Provided by Ashley U

Categories     Crab

Time 30m

Yield 12 crab cakes, 4 serving(s)

Number Of Ingredients 15

5 tablespoons unsalted butter
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
3/4 cup milk
6 tablespoons flour
2 large egg yolks
1/2 teaspoon salt
8 drops Tabasco sauce
2 teaspoons fresh parsley, finely chopped
1 1/2 cups dungeness crabmeat, picked over and squeezed dry
1 1/2 cups breadcrumbs
1 large egg
2 tablespoons water
1 cup flour
vegetable oil (for frying)

Steps:

  • Melt the butter in a saucepan over low heat. Sauce the onion and celery until the vegetables are very soft but not brown. While they are cooking, heat the milk to a simmer.
  • Add the 6 tablespoons flour to the vegetables and cook over low heat, stirring constantly for 3-4 minutes. Slowly whisk in the hot milk. The mixture will be very thick. Continue stirring until the mixture comes to a boil.
  • Remove from the heat and beat in the egg yolks one at a time. Beat in the salt, pepper, Tabasco sauce and parsley. Spread onto a large baking sheet and cool completely. Transfer to a bowl and stir in the crab meat. Refrigerate until firm.
  • Form the mixture into 12 fat, hamburger-shaped cakes. Sprinkle a baking sheet with ½ cup of bread crumbs. Beat the egg with the water in a shallow bowl. Spread the flour and remaining breadcrumbs on separate plates. Coat each cake in flour, then in the egg, then in the breadcrumbs and place on the baking sheet.
  • Heat 1 inch of vegetable oil in a large heavy frying pan over medium-high heat. Without overcrowding, fry the crab cakes until they are golden brown on both sides. Remove and drain on absorbent paper. Keep the cooked crab cakes warm in a 200 F oven while frying the rest. Serve immediately.

Nutrition Facts : Calories 524.1, Fat 22.2, SaturatedFat 11.9, Cholesterol 202.3, Sodium 644.8, Carbohydrate 65.7, Fiber 3.2, Sugar 3.3, Protein 14.6

Tips:

  • For the freshest crab cakes, use fresh crab meat. If you're using frozen crab meat, thaw it completely before using.
  • Be gentle when mixing the crab cakes. Over-mixing will make them tough.
  • Don't overcook the crab cakes. They should be cooked through but still moist in the center.
  • Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Jake's Dungeness crab cakes are a delicious and easy-to-make seafood dish. With just a few simple ingredients, you can create a restaurant-quality meal that your family and friends will love. So next time you're looking for a special dish to serve, give Jake's Dungeness crab cakes a try. You won't be disappointed!

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