Etta's Dungeness Crab Cakes


-1 large egg yolk

-1 tablespoon cider vinegar

-1 tablespoon Bee Sting Brand Rainforest Honey Mustard

-1 tablespoon finely chopped red bell pepper

-1 tablespoon finely chopped onion

-3 tablespoons plus 2 teaspoons chopped parsley

-1 teaspoon XXX Iguana Red Habanero

- 1/2 teaspoon paprika

-1/2 teaspoon chopped fresh thyme

-1/2 teaspoon kosher salt

-1/2 teaspoon freshly ground black pepper

-1/4 cup olive oil

-1/4 cup sour cream

-1 LB fresh dungeness crabmeat, drained, picked clean of shell, and lightly squeezed if wet

-4 cups fresh bread crumbs

-Approx. 4 tablespoons unsalted butter

-Green Cocktail sauce

-4 lemon wedges


In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, and the 2 tablespoons of parsley, XXX, paprika, thyme, salt, and pepper. Pulse to finely mince and combine ingredients and slowly add oil until mixture emulsifies and forms a thin mayo.

Transfer into a new bowl and stir in sour cream. Fold crabmeat into mixture. Form 8 patties- 3inches wide and 3/4 inches thick.

Put the breadcrumbs in a separate shallow container and mix in 3 tablespoons parsley. Cover cakes with crumb mix. Let chill for one hour.

Cook and use two large skillets over medium heat and add 2 tablespoon butter to each pan. When melted, add 4 crab cakes to each pan. Fry until golden brown; about 4 mins. per side. Internal temperature at 155.

Sauces you can use in this recipe.

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