HOW TO COOK COSTCO DUNGENESS CRAB RECIPES

Steps:

• In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper.
• Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
• Gently shape into 8 patties using a 1/2 cup measuring cup.
• Chill in the refrigerator at least 1 hour before baking.
• Preheat oven to 425F. Grease a baking sheet with cooking spray.
• Bake about 24 to 28 minutes turning halfway, or until golden brown.
• Air Fryer Method

Steps:

• Take a big mixing bowl and add 2 tsp Worcestershire sauce, 2 tsp Dijon mustard, 1/4 tsp salt, 2 tsp old bay seasoning, 1/3 cup mayonnaise, and 1 tsp lemon juice. Whisk it all together.
• Then add 1 egg and 1 tbsp finely chopped parsley and mix it well.
• Now add the 1 lb lump crab meat and fold it in.
• Finally, add the 2/3 cup panko crumbs and 2 tbsp melted butter and mix it together gently so that you don't break the crab meat.
• Refrigerate the crab cakes mixture for an hour or overnight.
• Pre-heat the oven to 450F.
• Line a baking tray with parchment paper.
• Using a 1/2 cup measurement scoop make crab cake patties and arrange them on the parchment-lined baking tray. You can even use a round ring mold to make same size crab cakes or you can make it using your hands. If you are doing them directly with hand de remember to grease the hands before making crab cakes.
• Bake the crab cakes in preheated oven for 10 to 13 minutes. Normally the cakes will only brown on the bottom. So if you want browning on both sides flip the cakes over at 10 minutes very gently and bake them for another couple of minutes.
• Remove the crab cakes from the oven and serve them hot with some salad greens and tartar sauce.