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A precious Dungeness crab waiting to be eaten.

Using your cherished Dungeness crab meat on this recipe won’t disappoint because this truly is the best Dungeness crab recipe you will ever find.

First off, this is a weird recipe. Please know that I understand that.

Secondly, it requires you to step out of your comfort zone a little. The comfort zone where you may be breaking some cooking laws in a few states.

Thirdly, it requires time. As in, the night before serving, preparations need to be made. If you don’t have the time or are too afraid to break any laws then NO WORRIES. We have plenty of other delicious recipes over here and over here and here.

Recently my mouth experienced a treat in which it has never tasted before. I was at my mother-in-law’s and she served this devilishly good halibut in cream sauce. The kind of cream sauce that lingers in your mouth for days and will never let you forget how much you appreciate and love your mother in-law.

I have since made this recipe. First with basa, then salmon and finally crab cakes. This sauce works well with all types of seafood but it is especially good with  dungeness crab cakes or anything with crab meat as the main ingredient. It dresses up simple crab cakes and transmogrifies them into an elegant, sophisticated meal.  Serve this for your guests and you will be remembered as an exquisite top-notch chef.

It requires some preparation the night before though. But it’s easy and takes up only three minutes of your time.

This sauce recipe will work with any crab cake, provided you omit the breading on the outer crust. They should be fully cooked unless the recipe call for them to be baked. If this is the case bake them in the sauce for 15 minutes.

I included a simple crab cake recipe at the bottom of the page but if you have a favorite use that one instead.

Did I mention this recipe is straight out of my mother in-law’s kitchen? Well it is. Thank you L.M.

 

The Best Dungeness Crab Recipe

Ingredients:

For the sauce:

  • 1 Cup of whipping cream
  • 1 Cup of sour cream
  • 1 Tablespoon of grainy mustard
  • 3 Tablespoons of Dijon mustard
  • 3 Tablespoons of chopped shallots
  • 2 Tablespoons of capers

 

Method to the Rad-ness:

Heat the whipping cream and sour cream in a small pot on low heat. Bring to a simmer but not a boil. Cover and remove from heat and leave overnight on the counter or all day.

Preheat your oven to 425*.

Combine the remaining ingredients. When the crab cakes are cooked spread them on a casserole dish and pour the sauce on top.

Bake for 8-10 minutes or when the sauce starts to bubble.

 

Simple Crab Cakes Recipe

Ingredients:

  • 1 Russet potato peeled, baked and shredded
  • 2 cloves garlic, minced
  • 2 heaping Tablespoons of mayonnaise
  • 1 large egg beaten
  • zest of one lemon
  • a dash of cayenne
  • salt and pepper to taste
  • 1 pound of Dungeness crab meat
  • 2 Tablespoons of butter for frying
  • 2 Tablespoons of canola oil for frying

 

Method to the Rad-ness:

Preheat the oven to 375*.

In a medium size bowl mix the potato, garlic, mayonnaise, egg and lemon zest until it is well blended. Add cayenne, salt and pepper to your liking.

Gently fold the crab into your mixture using your hands. Form into eight equal patties.

In a large oven safe skillet, heat the butter and oil on medium high heat and add all of the crab cakes. Flip the crab cakes once after two minutes and put the skillet in the oven for 8 minutes.

The Best Dungeness Crab Recipe
 
 
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: main
: 4
Ingredients
  • 1 Cup of whipping cream
  • 1 Cup of sour cream
  • 1 Tablespoon of grainy mustard
  • 3 Tablespoons of Dijon mustard
  • 3 Tablespoons of chopped shallots
  • 2 Tablespoons of capers
Method to the Rad-ness
  1. Heat the whipping cream and sour cream in a small pot on low heat. Bring to a simmer but not a boil. Cover and remove from heat and leave overnight on the counter or all day.
  2. Preheat your oven to 425*.
  3. Combine the remaining ingredients. When the crab cakes are cooked spread them on a casserole dish and pour the sauce on top.
  4. Bake for 8-10 minutes or when the sauce starts to bubble.

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