It's crabbing season in the PNW! Freshly caught crab is one of the perks of living in this little part of the world during the summer.
My neighbor recently brought home a load of Dungeness crab he caught over the weekend. He knocked on our front door holding two huge crabs and asked if we wanted them.
Crab is something I LOVED eating as a kid, but now that I'm married to a guy with a shellfish allergy, it's not something I get to enjoy very often.
I enthusiastically exclaimed, "YES!" and grabbed the crabs before Brian could explain we don't need two because he can't eat them. I thanked the neighbor and started planning my decadent meal.
After boiling the crabs, cracking them open and taking out all of the meat, I realized I wasn't going to eat all of the meat myself as is. So I decided to try my hand at making crab cakes that I could freeze and enjoy later.
These crab cakes turned out perfect on the first go around and were so easy to make. The hard part is getting the meat out of the crabs, which honestly, does take some time. If you want these to be thrown together REAL quick, buy lump crab at the store and it should taste delish.
Crab Cake Summer Salad Recipe
Makes about 8 crab cakes and 4 salads
2 medium whole Dungeness or king crabs OR 1 lb of lump crab meat *not imitation crab meat
1/4 cup organic mayonnaise
3 tablespoons dijon mustard
1 organic egg
2 teaspoons Worcestershire sauce
Salt and pepper to taste
3/4 cup breadcrumbs
2 tablespoon chives or parsley, chopped
2 tablespoons avocado oil
8 cups arugula, washed
1 cup cherry tomatoes, chopped
2 carrots, shredded
1 medium cucumber, diced
1/4 cup olive oil
2 tablespoons red wine vinegar
Juice of 1 lemon
Salt and pepper to taste
Sprinkle of dried dill
If you are using lump crab meat, skip to step 3.
Bring a large pot of water to a boil. Place the whole crabs into the pot, turn heat to low and simmer for 20 minutes. Remove crabs and let cool until you can handle them.
Remove the meat from the crab and place in a medium sized bowl. Break each crab leg off and crack it open, scraping out as much meat as you can. Do the same with the body of the crab. Do not use the gooey/foamy stuff or the lungs of the crab.
In a small bowl, whisk together the mayo, egg, mustard, Worcestershire sauce, salt, and pepper.
In the bowl with the crab meat add the breadcrumbs and chives and mix together.
Add the mayo mixture to the crab mixture and stir until well incorporated.
In a large pan over medium heat, add the avocado oil.
While that is warming up, form the crab mixture into patties.
Place the patties in the pan and cook until golden brown, about 5 minutes. Flip and cook the other side until golden brown. Remove from heat.
In a small jar or bowl, mix the olive oil, vinegar, lemon juice, salt, pepper, and a sprinkle of dill.
Place all of the other ingredients in four bowls, portioning out equally. Drizzle with dressing and toss. Top with two crab cakes and enjoy!
Meal Prep/Freezing Tip: If you want to freeze some of your crab cakes, follow the directions through step 8. Next, lay a piece of parchment paper on a large plate and place the crab cakes on them so they each have their own spot. After an hour they should be frozen. From here you can toss them in a Ziplock or a glass container, pulling one or two out when you want a crab cake. When you want to eat them, remove from the freezer and bake them in the oven until warm or heat them in a pan on the stove over low heat.
Can be made gluten free by using gluten free bread crumbs.