Prep 20 mins
Cook 30 mins
I love dungeness crab however I don't get it that often living on the East Coast. However, our local supermarket had fully cooked dungeness crab leg clusters on sale so I decided to make crab cakes from the succulent meat as my DH does not like to work for his crab.
- 1 bell pepper (red)
- 1 onion (sweet)
- 14.79 ml olive oil
- 1 garlic clove (minced)
- 1 egg
- 14.79 ml Worcestershire sauce
- 177.44 ml caesar salad dressing (I use Marie's)
- 453.59 g crab
- 118.29 ml breadcrumbs (dry, Italian)
- 2.46 ml nutmeg
- 2.46 ml Old Bay Seasoning (optional, to taste)
- Clean and remove seeds from bell pepper, and dice small.
- Dice onion small too.
- Pre-Heat oven to 400 degrees F.
- In skillet, ad olive oil and saute onions and bell peppers until tender on medium heat. About 10 minutes, stirring so they don't burn.
- Add garlic and saute for an additional minute.
- Set aside and allow to cool.
- In a small bowl, add egg, Worcestershire sauce and Caesar salad dressing and mix well.
- In a larger bowl, add crab and if you are using canned crab, pick through it and look for pieces of shells or cartilage and discard.
- Add sauteed bell pepper, onion, garlic and bread crumbs and mix well.
- Then add egg mixture and mix it well so all is coated well.
- On a jelly roll baking pan (cookie sheet with sides), cover with a sheet of baker's parchment paper.
- Form eight crab cakes and place them on top of parchment lined pan.
- Bake for 18-20 minutes.
- Serve and enjoy!
My favorite kind of crab cakes, with the most crab possible, just barely sticking together! It is rare to find these in restaurants. When I was putting them together, I realized there would be too much liquid so omitted the salad dressing. This may vary depending on the type of crab used. I just love these because it is all about the crab, not breading or filler!