Dungeness Crab Cakes with Orange Butter Sauce

Coastal Living
4 main-dish servings or 8 appetizer servings


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1/4 cup milk
2 slices white bread
1 pound fresh Dungeness crabmeat
1/2 cup mayonnaise
1 large egg, lightly beaten
1 1/2 tablespoons finely chopped sweet red pepper
1 1/2 tablespoons finely chopped green onions
1 1/2 tablespoons finely chopped pickled ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups panko (Japanese bread crumbs)*
1/2 cup vegetable oil
Garnishes: shredded fresh spinach, julienned sweet red pepper, grated orange zest


Pour milk over bread in a small bowl.

Stir together crabmeat and next 7 ingredients in a medium bowl. Squeeze milk from bread, discarding excess milk. Add bread to crabmeat mixture, and toss gently.

Shape mixture into 8 patties; dredge in panko. Press additional panko onto each cake. Cover and chill at least 2 hours or overnight.

Heat 1/4 cup oil in a large skillet over medium-high heat until hot; add 4 patties, and fry 3 to 4 minutes on each side or until golden. Repeat procedure with remaining oil and patties. Place crab cakes on a large baking sheet. Bake at 425° for 5 minutes.

Spoon Orange Butter Sauce evenly onto serving plates. Place crab cakes over sauce. Garnish, if desired.

* Panko (coarse breadcrumbs) can be found in Asian Markets. Fresh lump crabmeat may be substituted for Dugeness crabmeat.

Created date

February 2004