It’s Dungeness crab season! Since moving to California, nearly every Thanksgiving has included Dungeness crab alongside the turkey and casseroles. We’ve also hosted at least one crab feast nearly every year as well — sometimes 2 or 3. The season lasts through the winter, and this year, we tripled the celebration — 2 birthdays and a crab feast, all on the same day. Yum!
Growing up in Texas and then moving to Maryland, I’m very well-versed in blue crab. I can pick them and dunk them into butter (or ghee) all day long, never tiring, never getting full. It’s heaven. 🙂 But since moving to California, I’ve discovered the blue crab’s boss — DUNGENESS CRAB! Nearly every bit as delicious, with 5 times the meat in chambers 5 times the size, these monsters are far more bang for your buck. You can eat every single leg (not so on the blue crab unless they’re exceptionally big), and even the joints have little morsels of goodness. Perfect for a party if someone is new to crab picking, and perfect for the hungry!
Due to an awesome deal we got through our friends at Cassis Catering, we went a little overboard on our crab order, and ended up with 2 extra enormous crabs. This is where these beautiful crab cakes come in!
Crab Cake Ingredients:
- cooked meat from 2 whole Dungeness crabs (We boiled ours with onion, garlic, Old Bay, bay leaves, lots of salt (more than you might think), cracked red pepper, and lemon juice. We also had corn, carrots, and potatoes boiling in with them for the party)
- 2 whole eggs
- 2 to 3 green onions, chopped into thin slices
- 1 to 1.5 tbs dijon mustard
- 1 tbs coconut flour
- 1 tbs ground flaxseed
- 1 tsp Old Bay
- 1/4 tsp celery seed
- 1/2 tsp lemon pepper
- (optional) red pepper flake to taste
- sea salt to taste
Directions: Add all ingredients in medium mixing bowl and incorporate with fork, taking care not to completely shred the crab (I prefer large chunks of crab meat instead of shredding it into mush. In my mind, you aren’t searching for the crab amid tons of breading in a good crab cake. The crab is front and center.)
Spicy Olive Dipping Sauce:
- 4 tbs mayo (I was too lazy to make my own, but would recommend it if you’re going strict paleo)
- 1 tsp white wine vinegar
- 1/4 tsp wasabi powder or paste
- 2 tsp lemon juice
- 1 tsp EVOO
- 2 tbs chopped green olives
- 1/2 tsp paprika
- pinch of garlic powder
Directions: Whisk all ingredients except olives until well incorporated and smooth, then stir in olives.