Etta's Crab Cakes Tom Douglas
Dive into coastal culinary perfection with Etta's Crab Cakes, a beloved recipe inspired by renowned chef Tom Douglas. These golden, melt-in-your-mouth crab cakes feature premium Dungeness crab meat enhanced with the simple yet impeccable combination of crushed Saltine crackers, tangy lemon zest, and a hint of cayenne for a subtle kick. Bound together with creamy mayonnaise and green onions for a fresh, savory touch, these crab cakes are pan-seared to crisp perfection in a luscious blend of butter and olive oil. With just 25 minutes of prep and a quick pan fry, you'll have a refined, restaurant-quality dish that's ideal for any occasion. Serve them warm with fresh lemon wedges or your favorite zesty aioli for an unforgettable seafood experience. Perfect for dinner parties, appetizers, or a special family meal, Etta's Crab Cakes will be the star of your table.
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Ingredients
- 1 pound Dungeness crab meat
- 0.75 cup Saltine crackers, finely crushed
- 0.25 cup Mayonnaise
- 1 large Egg
- 2 stalks Green onions, thinly sliced
- 1 teaspoon Lemon zest
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 optional (for serving) Lemon wedges
Directions
Step 1
In a large mixing bowl, gently combine the crab meat, crushed Saltine crackers, mayonnaise, egg, green onions, lemon zest, and cayenne pepper. Be careful not to break up the crab meat too much.
Step 2
Using your hands, shape the mixture into 8 evenly sized crab cakes, about 2-3 inches in diameter. Place them on a plate or tray lined with parchment paper.
Step 3
Cover the crab cakes with plastic wrap and refrigerate for at least 1 hour to help them firm up and hold their shape during cooking.
Step 4
In a large skillet, heat the unsalted butter and olive oil over medium heat until shimmering.
Step 5
Working in batches if necessary, carefully place the crab cakes in the skillet, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and heated through.
Step 6
Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
Step 7
Serve warm with lemon wedges on the side, or pair them with your favorite dipping sauce or aioli for extra flavor.
Nutrition Facts
| Serving size | (780.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1889.9 |
| Total Fat 117.8g | 0% |
| Saturated Fat 27.2g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 724.6mg | 0% |
| Sodium 2869.1mg | 0% |
| Total Carbohydrate 83.4g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 2.7g | |
| Protein 123.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 410.0mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 1772.5mg | 0% |
Source of Calories