Author Notes
Being that the Dungeness crab season is now in The Bay Area, we decided to provide our recipe for this delicious dish.
—Tom and Anita Morgan
Ingredients
- For the crab cakes
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1 pound
canned lump crab meat or fresh crab meat if available
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1 cup
plain panko bread crumbs
-
1/2 cup
mayonnaise
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1/2 cup
Dijon mustard
-
1
large egg, raw
-
2 tablespoons
green onions, chopped small
-
1
clove garlic, chopped small
-
1
jalapeno pepper, seeded and chopped small
-
1 tablespoon
fresh parsley, chopped
-
1 teaspoon
Crab boil seasoning
-
1/2 teaspoon
lemon zest
-
1 tablespoon
olive oil
- For the Lemon Aioli and salad
-
1/2 cup
mayonnaise
-
1
clove garlic, minced
-
1 tablespoon
green onions, chopped small
-
Juice from 1 lemon
-
Zest from ½ lemon
-
1/2 teaspoon
salt
-
1/2 teaspoon
freshly ground pepper
-
1 tablespoon
flour or corn starch
-
lettuce of your choice
-
2
tomatoes of your choice
-
2
green onions
Directions
-
In a small sauté pan, pour olive oil, heat to low heat, add green onions, jalapeno and garlic. Saute until garlic turns translucent, then remove from heat and allow to cool.
-
In a medium bowl, mix the mayonnaise, mustard, Crab Boil seasoning, raw egg, lemon zest and chopped parsley. When mixed add ¾ of the bread crumbs, cooked vegetables and the crab and mix together thoroughly.
-
Divide this mix into eighths and form eight patties about ½ inch thick. Refigerate for at least 1 hour to stiffen.
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Place on a lightly oiled tin in a 400*F toaster or regular oven and cook until golden brown; about 20 to 25 minutes.
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Lemon Aioli: In a small bowl, mix all ingredients together thoroughly and refrigerate for at least 1 hour to cool.
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