November is the beginning of Dungeness crab season. I like my crabs steamed with beer and dipped in a mixture of salt, pepper, and lemon juice. Unfortunately, fresh crabs are still expensive in San Diego at this time of the year ranging from $5.99 to $8.99 a pound. You can get crabs from northern California for a lot cheaper, $1.99 at its cheapest and $3.99 most of the time. Seattle is another place to get fresh Dungeness crab for a decent price. Dungeness crabs are abundant in the Pacific Northwest. I heard rave review from my Seattle friends about the annual Dungeness Crab and Seafood Festival in Port Angeles held each October, but have not had the luxury of going. It is on my must do list! Until then, I was content with buying a jar of crab meat from Costco to satisfy my craving for crab cakes. This will probably be your most simple recipe for crab cakes.
Crab Cakes Ingredients
3 tbsps light mayonnaise
1 tbsp lemon juice, plus wedges for serving
1 small egg
1/2 tbsp Dijon mustard
1/2 tbsp Old Bay Seasoning
Coarse salt and ground pepper
8 oz crabmeat, fresh would be best but you can get the Costco Chicken of the Sea super lump crabmeat
1 cup of fine Ritz cracker crumbs
1 green onion
3 tbsps of chopped bell pepper
olive oil for frying
In a large bowl, whisk together mayonnaise, lemon juice, egg, mustard, Old Bay, teaspoon coarse salt, and 1/4 teaspoon pepper.
Add bell peppers, green onions, cracker crumbs, and crabmeat to mayonnaise mixture.
Mix well and leave in fridge for 15-30 minutes so the crabmeat can absorb all the flavors. Form the mixture into patties, about ½-1 inch thick.
Pour 1 tbsp of olive oil into a skillet and gently lay the cakes in the oil. Fry for 3-4 minutes on each side or until golden brown.
Remove the cakes from the oil and drain on a paperlined plate. Serve with lemon wedges and tartar sauce or your sauce of choice.