Ingredients

How to make it

  • For the Crab:
  • To assure it will be alive when you begin, purchase your Dungeness Crab live on the date you plan to proceed. Think in terms of about 1.7 pounds. Bring a pot of salted water to a full boil, then toss your crab into it. When the water has returned to boiling, cover partially and let continue to boil for 18 minutes. Remove crab with tongs or dump into a colander, then apply cold running water or ice, preferably both, till cooled down. Pull of claws and legs. Use mallet, nutcracker, and knife as needed to remove meat from legs, knuckles, and claws. Pull open the shell from the body, remove and discard viscera, then use your fingers to remove the white lump meat. All told, you should end up with about 1 pound of meat. Then you will need the following:
  • In a medium bowl, whisk the mayonnaise. Gradually whisk in the olive oil and 1/4 cup of the grapeseed oil. Add the lemon juice and season with cayenne. Transfer 1/2 cup of the mayonnaise to a small bowl and reserve. Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Whisk the garlic paste into the medium bowl of mayonnaise, then transfer the aioli to a serving bowl.
  • In a large bowl, gently mix the crabmeat with the cracker crumbs, egg, mustard, Worcestershire sauce, Tabasco and the reserved 1/2 cup of mayonnaise. Shape the mixture into six 1-inch-thick crab cakes and transfer to a wax paper-lined plate. Refrigerate until firm, at least 20 minutes.
  • Preheat the oven to 400°. Heat the remaining 2 tablespoons of grapeseed oil in a large cast-iron skillet. Add the crab cakes and cook over moderate heat until golden on the bottom, about 4 minutes. Carefully flip the crab cakes, then transfer them to the oven and bake until golden and cooked through, about 10 minutes. Transfer the crab cakes to plates and serve with the garlic aioli.
  • NOTE: Cocktail Match = Margarita made with fresh grapefruit juice!
  • WINE: Rueda, in northwest Spain, is known for its refreshing whites made from the native Verdejo grape. They're just the thing for these flavorful crab cakes. Try the crisp Verdejo-dominant 2004. Basa, from star winemaker Telmo Rodriguez, or the lightly herbal, zesty 2004 José Pariente.

Reviews & Comments 16

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  • rockytop 6 years ago
    Thank you for being my cooking friend. Looking forward to sharing recipes.
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  • janierbearthyahoocom 6 years ago
    Do you really expect normal people to buy live Dungeness crabs and TURN THEM INTO CRAB CAKES ? ? ? Seems like a sin to me.
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    " It was excellent "
    gabrielle ate it and said...
    Oops! made these today and they were scrumptious!
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    " It was excellent "
    gabrielle ate it and said...
    .
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  • cheryilyn 6 years ago
    Sounds wonderful.
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    " It was excellent "
    winny ate it and said...
    I first found this recipe online in your recipe collection 6 years ago: http://whispy.com/community/modules.php?name=Recipes

    It seems someone has copied it over the years (NO WONDER!) We have made it several times since then--always wonderful! I'm glad to have found you here too Miss Lilly. We have always loved your detailed cooking encyclopedia as well, and look forward to your recipes with photos, here. I am going to even add my own!
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  • beethovens5th 6 years ago
    THIS RECIPE WORD FOR WORD IS FROM :

    UNIQUE CULINARY ADVENTURES
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    " It was excellent "
    invisiblechef ate it and said...
    I have a lot of fresh caught salmon to use up, so I'm going to try this recipe out using salmon flakes tomorrow.

    Beautiful photo.

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  • squirrel_nut 6 years ago
    does anything taste better than crab? the other ingredients sound fantastic! thanks
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  • lillyann 6 years ago
    These are my favorite! *Respect* goes out to the East Coast peeps. I was, indeed inspired by them to begin with (and a little by the great people of Galveston, TX). Happy New Year everyone! Do let me know how they taste if you make them ...
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    " It was excellent "
    craners ate it and said...
    Uh oh...the best ever...lol, Lillyann you might stir up some controversy here...them East Coast people might have something to say. JK

    Your directions were spot on...now thats how you show people how to make something. 18 minutes...I love that. I wish everybody would post like that...for people like me...very literal.
    Have a GREAT YEAR YEARS Lillyann.
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  • rosemaryblue 6 years ago
    Love crab cakes, and love them made with mayonnaise! Great recipe!
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    " It was excellent "
    caramia ate it and said...
    Lilly thank you for being the invite to be your cooking buddy,I look forward to trying your recipes and hopefully you will find some of mine that meets your liking.
    I LOVE crab cakes and this recipe look fabulous I am definately going to try this one.
    Happy New Year to you and yours.

    Caramia
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    " It was excellent "
    shirleyoma ate it and said...
    Now to get some crab meat, this is really close to my recipe, I bet yours is better.. great post!
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  • wilz 6 years ago
    Looks Scrumptous! :)
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  • pat2me 6 years ago
    These look beautiful! Saving for later, thank you!
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