Come kayak-crabbing with us! 🦀
Continuing with our summer adventure theme, this week we’re taking you along for the ride for some kayak-crabbing followed by making our famous Dungeness crab cakes.
This is some hyper-fresh, hyper-local sea-to-plate sh*t right here.
We’ve been crabbing for years, but we’ve actually never gone crabbing off a motor-powered boat. We’ve only crabbed via paddle-powered craft — because muscles.
Watch the video to get our signature crab cakes recipe and paddle out with us to pull up the pots in high winds.
We eyeball all the ingredients, so quantities are approximate. Measure with your heart!
◾ ¼ cup finely chopped fresh chives
◾ 2 tablespoons chopped fresh flat-leaf parsley
◾ 2 tablespoons mayonnaise
◾ 3 tablespoons fresh lemon juice
◾ ¼-½ teaspoon black pepper
◾ 2 large eggs
◾ A healthy squirt of Sriracha
◾ ½-⅔ cup panko (Japanese breadcrumbs)
◾ 2 pounds fresh Dungeness crab meat, drained and shell pieces removed
◾ 2 tablespoons olive oil
Step 1: Make the Crab Mixture
◾ Combine first 7 ingredients in a bowl.
◾ Add panko and crab, tossing gently to combine.
◾ Cover and refrigerate 30 minutes.
Step 2: Cook the Crab Cakes
◾ Heat 1 tablespoon of oil in a large, flat skillet over medium-high heat.
◾ Fill a 1/4-cup dry measuring cup with crab mixture and gently pack mixture into measuring cup.
◾ Invert into pan and flatten cake slightly with a spatula.
◾ Repeat this step and fit as many crab cakes as you can in the pan without crowding them.
◾ Cook 4 minutes or until bottoms are golden.
◾ Carefully turn cakes and cook 4 more minutes until bottoms are golden and crab cakes are thoroughly heated.
◾ Remove cakes from pan and keep them warm while you cook remaining cakes.
◾ Heat more oil in pan and repeat cooking procedure until all crab mixture is cooked.
Step 3: Serve!
◾ Serve immediately!
◾ Optional: Whip up some sriracha mayo (mayo + sriracha + lemon juice) to serve with the cakes.