# Dungeness Crab Cakes

Big chunks of fresh Dungeness held together with as little binder as it'll take, chilled, then fried crisp in small batches.

Source page: https://madebetterwithbutter.com/recipes/dungeness-crab-cakes/
Originally from: Pan-Fried Crab Cakes with Old Bay (America's Test Kitchen) — https://www.americastestkitchen.com/recipes/1142-maryland-crab-cakes-pan-fried-crab-cakes-with-old-bay-seasoning (subscription required) — book: The America's Test Kitchen Family Cookbook, Revised Edition, 2006, p. 281

- Category: Seafood
- Prep: 15 min
- Cook: About 1 hr, with 30 min chilling
- Serves: 4 cakes

## Changes from the original
- **More crab, in big chunks.** Up to 1½ lb of fresh-picked Dungeness instead of 1 lb, kept in the biggest pieces you can. Never shred it.
- **The least binder that works.** Start with 2 tbsp of breadcrumbs and add more a spoonful at a time only if the mix won't hold. The book calls for up to 6.
- **Fry in batches.** Two or three cakes at a time so the pan stays hot and they crisp instead of steam.

## Ingredients
- 1 1/2 lb fresh Dungeness crabmeat, picked over, in the biggest chunks you can keep, at least 1 lb; more crab is better _(changed; original: 1 lb)_
- 2 tbsp plain dried breadcrumbs, plus more only if needed _(changed; original: 6 tbsp)_
- 4 scallions, green parts only, minced
- 1 tbsp chopped fresh parsley (or cilantro, dill or basil)
- 1 1/2 tsp Old Bay seasoning
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- salt and pepper
- 1/4 cup all-purpose flour, for dredging
- 1/4 cup vegetable oil
- lemon wedges, to serve

## Steps
1. In a large bowl, toss the crab with the breadcrumbs, scallions, herbs and Old Bay using your hands or a spatula — lift and turn, don't stir. Fold in the mayonnaise, season, then fold in the egg.
2. Squeeze a little in your palm. If it holds, stop. If it falls apart, add breadcrumbs a spoonful at a time until it just clings.
3. Shape into 4 thick cakes, about 3 inches across, pressing the chunks together rather than mashing them. Cover and chill until firm, at least 30 minutes.
4. Dredge each cake lightly in flour. Heat the oil in a 12-inch nonstick skillet over medium-high heat until it shimmers.
5. Fry 2 or 3 cakes at a time, without crowding, until deep brown and crisp, 4–5 minutes per side. Flip once, gently. Serve with lemon.

## Notes
- The mix is wet and loose because there's so little binder. The chill is what holds it together — don't skip it.
- The cakes can be shaped and chilled up to a day ahead.
- Picked crab from the store works, but fresh Dungeness is the whole point.