The Pacific Angler Kitchen: Dungeness Crab Cakes with Pineapple/Mango Salsa & Chili Sauce

Dungeness Crab Cakes with Pineapple/Mango Salsa & Chili Sauce

By: The Pacific Angler Crew

There are few recipes in the Pacific Northwest that capture the flavour of our local waters quite like a fresh Dungeness crab cake. Today in the ‘Pacific Angler Kitchen’ we’re going to combine sweet, delicate crab meat with light seasoning and a crisp golden crust to make a simple but unforgettable dish – with a bit of added fiery spice. Whether served as an appetizer, tucked into a sandwich, or plated alongside a fresh salad, Dungeness crab cakes are a perfect way to showcase one of Vancouver and BC’s prized local seafoods.

I learned this recipe while taking a cooking class at the Northwest Culinary Academy a few years ago here in Vancouver. I’ve made a few small modifications, but the key remains keeping the recipe simple enough to let the rich crab flavour shine through.

Dungeness Crab Cakes with Pineapple/Mango Salsa & Chili Sauce

Preparation and Cooking time AFTER crabs are cooked and picked: 45 minutes

Crab Cakes (2 large or 4 small):

• 1 cup of freshly caught Dungeness crab meat, fully boiled/cooked, picked through for shells and squeezed of its water; 1 cup will yield two large (meal size) or four smaller crab cakes (appetizers)
• ½ shallot finely chopped
• ¼ thumb of ginger, peeled and finely chopped
• 1 T mayonnaise
• Juice of ¼ lemon
• ½ tbsp of Old Bay Seasoning (OR 1/4 tsp of paprika + ¼ tsp of cayenne pepper)
• Pinch of salt and pepper
• 2 T panko breadcrumbs (or regular breadcrumbs)

Method

1. Combine all ingredients, mash up and tightly mold and shape into the size of crab cakes you’d like to serve.  For uniform size, I use the lid of a common jar and then shape them from there.  Make sure to pack them tightly so they better stay together.
2. Once shaped, place them in the refrigerator for 30 minutes (this helps to bind all of the ingredients so they do not fall apart during the frying process)
3. Once out of the refrigerator a) dredge each cake in flour b) coat in a well beaten egg batter (1 egg beaten + 1 tsp of water) and then coat both sides with additional panko breadcrumbs
4. Fry on medium heat in 1/8” of oil, browning on all sides (typically 12-16 minutes)

Helpful Tip: the big thing after step #4 is to mind the crab cakes in the hot oil so you don’t burn them (you also don’t want to flip them so much that they begin to fall apart)

Pineapple/Mango Salsa

• Either rough dice or purchase diced pineapple and/or diced mango – 1 cup (the original recipe calls for pineapple but I like mango – your choice)
• Finely chop 1 jalapeno pepper (test first, maybe less if it is a wicked spicy pepper – your choice)
• 1 T of finely chopped red onion (or you can use the other half of your shallot)
• ½ of a lime squeezed
• 1 T of olive oil
• Salt + Pepper

Method

1. Mix and stir; serve on top of your crab cake

Chili Sauce

• 1 T of chili garlic sauce (I like the Huy Fong Foods product with the rooster on it – pretty easy to find in BC); you can swap this out with regular red chili sauce if preferred
• 1 T rice vinegar
• 2 T honey
• ¼ cup of water
• Add an additional clove of finely chopped garlic if you’re not using a chili garlic sauce

Method

1. Combine all ingredients and stir/whisk with vigour for ~5 minutes

This sauce has a kick – so use it accordingly; I like to drizzle this over the top of the crab cake on top of the salsa and also garnish the plate with it for extra fiery zing

Enjoy!

- Will Rice

If you’ve never tried crabbing and are interested in trying it out yourself, don't be scared- it is easy to get setup and do on your own!  With lots of opportunities to crab from shore or boat locally, we would love to help set you up and get you pointed in the right direction.

Stop by the shop before your next adventure to pick up all your crabbing needs, or pick up your favourite gear online.  

Here are some of our essential gear recommendations to get you started crabbing

Crab Traps:
This trap is a popular option if you’re crabbing from Shore/Dock/Pier – Casting Crab Trap

These are great options for crabbing from kayaks and other boats – Folding Crab Trap

Crabbing Must Haves:

Kufa Red White Float

Weighted Crab Line

Crab Float and Line Kit

Crab Caliper

As always be sure to get your licence and check your regulations.

Another option to enjoy crabbing is to join us for a fully guided saltwater fishing trip. We crab on all of our trips in June!   Call us on our charter line at 778.788.8582 or email kathryn@pacificangler.ca and she can help you get booked in!