Pier 23 Dungeness Crab Cake Food

CRAB CAKE MEDALIONS

Steps:

• Mix every thing together in a large bowl, kneed with hands delicately, try not to break the crab chunks. Roll the mix with hands in to a golf ball size balls. Heat the pan with olive oil. When the pan is hot, place the balls in the pan, then using spatula press them to about 2/3 inches thick. They are done when both sides are brown. Serve with lemon wedge.

GCCC STYLE CRAB CAKE

Steps:

• Combine the mayonnaise, eggs, honey mustard, parsley, lemon juice, baking powder, seafood seasoning, Worcestershire, hot sauce, sriracha and celery seed in a large bowl. Whisk together, making sure to break up the eggs and combine all the ingredients thoroughly. Add the panko and incorporate it. Let the mixture set for 10 minutes so the panko absorbs as much moisture as possible. Add the jumbo lump crabmeat (if desired, substitute with smaller lump crabmeat to keep your cost down). Mix in the crab gently with your hands so that you don't break up the crab lumps. Refrigerate until the mix solidifies, about 20 minutes.
• Add some butter to a nonstick pan over medium-high heat. Use a 4-ounce ice cream scoop to scoop a level crab cake into the pan. Cook the crab cakes in batches until golden brown on one side, 4 to 5 minutes. Then flip with a spatula and cook until the other side is golden brown, 4 to 5 minutes more.