Dungeness Crab Cakes
Winter in Northern California means Dungeness Crab season and these delicious crab cakes are a great way to take advantage of the bounty. We like crab cakes without a lot of fillers such as bread or cracker crumbs, just the pure taste of crab with a few herbs. This Tarragon Cream Sauce is the perfect accompaniment to serve them with.
Yield: 4 Crab Cakes
Calories: 123kcal
Materials
- 3 Tablespoons Mayonnaise
- 1 Tablespoon Sour Cream
- 1/2 Tablespoon Dijon Mustard
- 1/2 of an Egg
- 1 Green Onion chopped very fine
- 1 Teaspoon thyme leaves chopped
- Pinch of Cayenne
- 1/2 teaspoon Worcestershire Sauce
- Meat of 1 Dungeness Crab
Instructions
- Put the mayonnaise, sour cream, mustard, egg, green onion, thyme, cayenne and Worcestershire sauce in a medium mixing bowl and mix together thoroughly.
- Shred the crab into the mixture.. Fold it in so that all the crab is coated with the batter.
- Oil a muffin tin and pack the crab mixture into four of the muffin cups.
- Bake at 400° for 25 minutes.
- Put the oven on broil and broil the crab cakes for one minute to brown the top a bit. Remove from the oven and let cool for five minutes.
- Run a knife around each crab cake to loosen the sides and then turn the pan over to remove the crab cakes.
- Serve with the sauce of your choice. We like this Tarragon Cream Sauce
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Calories: 123kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 227mg | Potassium: 178mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 0.5mg