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.
C&C’s Sea to Plate Crab Cakes Recipe
INGREDIENTS
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
DIRECTIONS
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.
