Yeeessss! Nailed it…when I put my mind to something (especially cooking wise:) I do pretty well. As the work at the office part of the day was wrapping up I literally had a craving for crab cakes. I searched the web for recipes and techniques and finally decided on my own take on a Northwest classic. Here in the Northwest we have what seems like a lot of Dungeness crab…and to that point…almost every grocery store carries the meat. I wanted to use a whole live crab from the start but figured I’ll give it a shot this way and when I nail it I’ll make it again for REAL. I picked up 1/2 pound of fresh Dungeness crab meat from Whole Foods South Lake Union ($39 a pound?!?!?!) I couldn’t help it though since the market was probably closed around 6pm today.

My Seattle/ Northwest inspired ingredients sourced from Whole Foods South Lake Union.

When Ash picked me up from work (since she is making something sweet tonight before the Naked and Famous concert at SODO) I told her I was making crab cakes and of course instantly she was in by business. None the less here is my Northwest inspired crab cakes recipe (for two people maybe 3 people)…

  • 1/2 pound Dungeness crab meat (next time I will use a whole live crab)
  • 1 :1/4 Bread crumbs ( broke up the Garlic flavored crackers from Whole Foods about 1/4 cup the other 1 cup I used Panko)
  • 1/4 Mayo Best Foods
  • 1 Teaspoon Old Bay (in my case I used San Francisco Bay seasoning sold at Whole Foods $2.49)
  • 1 Teaspoon fresh squeezed lemon juice
  • 1/2 a large Egg (literally broke an egg and beat in a glass then poured half in)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon flat leaf parsley
  • 1 table spoon green onions
  • Worcestershire sauce

    Place that crab cake mixture in the fridge for 1 to 3 hours.

Literally mix everything besides the crab meat together…then add the crab meat. For whatever reason put the mixture into the fridge from 1 to 3 hours. Since we have a concert to catch in 2 hours I put the mixture in the freezer for 20 minutes then the fridge for 40 minutes.

Then roll the mixture into crab cakes and roll onto Panko to form a crust. You can roll roughly 6 cakes.

a little bit of extra virgin olive oil and a pat of butter..cook 4 minutes per side.

Next put a pat of butter into a pan on the stove and a couple drizzles of olive oil. Heat it up. The crab cakes are going to want to fall apart, pay no mind. Once the first side cooks your basically good to go each side should be cooked for roughly 4 to 5 minutes on a decent heat.

Northwest inspired Crab Cakes by Mark…Done!

FYI…my favorite crab cake is probably at Flying Fish.

Anyone can cook! -- Ratatouille