Dungeness Crab Cake

Maryland-Style Crab Cakes uses jumbo lump crab meat, breadcrumbs, seasonings, mayonnaise and mustard, mixed and then seared in a skillet, baked in the oven, or cooked in an air fryer. I tried this recipe with 6 crabs, and yielded about 18 crab cakes. 

Ingredients

Jumbo lump crabmeat - 1 lb

Panko bread crumbs (or grounded saltine crackers) - 3/4 cup

Vegan Mayonnaise - 1/3 cup

Egg - 1 large (used egg replacer)
Dijon mustard - 2 TBSP
Worcestershire sauce - 2 tsp
Hot sauce - 1/2 tsp
Freshly Chopped Parsley - 2 TBSP (I used green onion)
Kosher salt

Freshly ground black pepper
Canola oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving

Steps

1. Steam the crabs on high heat until the shell turn bright orange. Immerse in cold water to cool before shelling the crabmeat. Jumbo lumps works the best. 

2. In a small bowl, whisk together mayo, egg/egg replacer, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.

3. In a medium bowl, stir together crabmeat, panko, and parsley/green onion. Fold in mayo mixture, then form into 8 patties. Put them in refrigerator for 1 hour before cooking.

4. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.

5. Serve with lemon and tartar sauce.