Dom Deluise King Crab Cakes
Elevate your seafood game with Dom DeLuise King Crab Cakes, a luxurious recipe packed with fresh king crab meat and vibrant, zesty flavors. These classic crab cakes are crafted with a harmonious blend of Dijon mustard, green onions, red bell peppers, and a touch of Worcestershire sauce, all brought together with rich mayonnaise and a crisp breadcrumb coating. Perfectly golden and crispy on the outside while tender and flavorful on the inside, these crab cakes are pan-fried to perfection in butter or olive oil for a restaurant-quality appetizer or main dish. Serve them hot with your favorite dipping sauce—like tangy tartar or creamy remoulade—and a squeeze of lemon for a truly sensational seafood experience. Ready in just over 30 minutes, this recipe is perfect for impressing guests or treating yourself to a gourmet meal at home!
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Recipe Information
Ingredients
- 1 lb King crab meat
- 1 cup Breadcrumbs
- 0.333 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 large Egg
- 2 stalks Green onion (finely chopped)
- 0.25 cup Red bell pepper (finely diced)
- 2 tbsp Parsley (fresh, chopped)
- 1 tbsp Lemon juice
- 1 tsp Worcestershire sauce
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Olive oil or butter (for frying)
Instructions
In a large bowl, gently combine the king crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, green onion, red bell pepper, parsley, lemon juice, Worcestershire sauce, garlic powder, salt, and black pepper. Mix just until the ingredients are evenly distributed, being careful not to break up the crab meat too much.
Form the mixture into 8 equal-sized patties, about 3 inches in diameter. Place the patties on a baking sheet lined with parchment paper and refrigerate for 20-30 minutes to help them firm up.
Heat the olive oil or butter in a large skillet over medium heat. Once hot, carefully place the crab cakes into the skillet, being sure not to overcrowd the pan. Cook in batches if necessary.
Fry the crab cakes for 3-4 minutes per side, or until they are golden brown and crispy on the outside. Gently flip them using a spatula to avoid breaking them.
Remove the cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the crab cakes hot with your choice of dipping sauces, such as tartar sauce, remoulade, or a squeeze of fresh lemon. Enjoy!
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 8452 mg | 368% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.9 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 404 mg | 31% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
