Recipe by AcadiaTwo
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.
Top Review by FLKeysJen
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!
- 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)
Directions See How It's Made
- 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!