Dungeness Crab Cakes with Lemon Scallion Sauce
Fresh Dungeness crab meat from the waters of Bodega Bay California. With seasonings similar to old bay seasoning and fresh herbs, served with a delicious sauce. Dungeness Crab Cakes with Lemon Scallion Sauce can be the perfect appetizer or part of a main meal.
Just in time for crab season, which I have come to learn that the season runs from November to June and in some places, year round.
I’m fortunate to live close to the Northern California coastal town of Bodega Bay. If you’ve seen the Hitchcock movie The Birds then you’ll know where it is, just north of San Francisco. It is also known for it’s fresh crab and find myself frequenting the bay very often.
The crab has to be the main focus of any crab cake and you really see (picture below) and taste the crab first and foremost in this recipe. That’s how it should be and because of this, is why I wanted the best possible and quality crab meat. The other ingredients are accent flavors of fresh dill, celery seed and lemon with just enough mayonnaise and breadcrumbs to hold them together.
One day, when I make it to Maryland, the first thing on the agenda is digging into their blue crabs and all the crab meat.
About the sauce: Do you call them scallions, spring onions or green onions? They are in season now and add a lovely, slight onion flavor to the sauce that complements the fresh lemon. I also love adding them to Coleslaw.
The preparing of the crab cakes comes with a few must-do’s to ensure the perfect outcome. The first is mix carefully. You want to keep as much of the lump crab meat in-tact as possible. Secondly, refrigeration of the crab meat. The cooled mix helps them stay together and not fall apart when you cook them.