Northwest Dungeness Crab Cakes

READY IN: 30mins


  • 5
    tablespoons unsalted butter
  • 14
    cup onion, finely chopped
  • 14
    cup celery, finely chopped
  • 34
    cup milk
  • 6
    tablespoons flour
  • 2
    large egg yolks
  • 12
    teaspoon salt
  • 2
    teaspoons fresh parsley, finely chopped
  • 1 12
    cups dungeness crabmeat, picked over and squeezed dry
  • 1 12
    cups breadcrumbs
  • 1
    large egg
  • 2
    tablespoons water
  • 1
    cup flour
  • vegetable oil (for frying)


  • Melt the butter in a saucepan over low heat. Sauce the onion and celery until the vegetables are very soft but not brown. While they are cooking, heat the milk to a simmer.
  • Add the 6 tablespoons flour to the vegetables and cook over low heat, stirring constantly for 3-4 minutes. Slowly whisk in the hot milk. The mixture will be very thick. Continue stirring until the mixture comes to a boil.
  • Remove from the heat and beat in the egg yolks one at a time. Beat in the salt, pepper, Tabasco sauce and parsley. Spread onto a large baking sheet and cool completely. Transfer to a bowl and stir in the crab meat. Refrigerate until firm.
  • Form the mixture into 12 fat, hamburger-shaped cakes. Sprinkle a baking sheet with ½ cup of bread crumbs. Beat the egg with the water in a shallow bowl. Spread the flour and remaining breadcrumbs on separate plates. Coat each cake in flour, then in the egg, then in the breadcrumbs and place on the baking sheet.
  • Heat 1 inch of vegetable oil in a large heavy frying pan over medium-high heat. Without overcrowding, fry the crab cakes until they are golden brown on both sides. Remove and drain on absorbent paper. Keep the cooked crab cakes warm in a 200 F oven while frying the rest. Serve immediately.