Entree: Antarctica – Southern Culinary Region – Snow Crab Cakes (Pan-fried patties of sweet snow crab meat bound with breadcrumbs and seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 9 min

Additional 30 min

Total 1 hr 19 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) cooked snow crab meat, picked free of shells
- 1 cup (100 g) plain breadcrumbs, plus extra for coating
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 large egg (about 1 3/4 oz (50 g)), lightly beaten
- 2 tbsp (30 ml) finely chopped fresh parsley — about 0.21 oz (6 g)
- 2 tbsp (30 ml) finely chopped fresh dill — about 0.21 oz (6 g)
- 2 green onions, thinly sliced — about 1 1/16 oz (30 g)
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) Old Bay or other seafood seasoning
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or clarified butter for frying
- 1 lemon, zested and juiced — yields about 2 tbsp (30 ml) juice
For the lemon-herb aioli:
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) lemon juice
- 1 small garlic clove, minced — about 0.106 oz (3 g)
- 1 tbsp (15 ml) chopped fresh dill or parsley
- Salt and pepper to taste

Show original ingredient measurements

- 1 lb (454 g) cooked snow crab meat, picked free of shells
- 1 cup (100 g) plain breadcrumbs, plus extra for coating
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 large egg (about 50 g), lightly beaten
- 2 tbsp (30 ml) finely chopped fresh parsley — about 6 g
- 2 tbsp (30 ml) finely chopped fresh dill — about 6 g
- 2 green onions, thinly sliced — about 30 g
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) Old Bay or other seafood seasoning
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or clarified butter for frying
- 1 lemon, zested and juiced — yields about 2 tbsp (30 ml) juice
For the lemon-herb aioli:
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) lemon juice
- 1 small garlic clove, minced — about 3 g
- 1 tbsp (15 ml) chopped fresh dill or parsley
- Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl gently combine the picked snow crab meat, 1 cup (100 g) breadcrumbs, mayonnaise, Dijon mustard, beaten egg, parsley, dill, green onions, Worcestershire, Old Bay, lemon zest, salt, and pepper. Mix just until ingredients hold together; avoid breaking up lumps of crab.
2. Form the mixture into 8 evenly sized patties (about 1/2 cup (120 g) each) and press lightly. Place on a sheet pan, cover, and chill in the refrigerator for 30 minutes to firm up.
3. Just before frying, coat each patty lightly with additional breadcrumbs for a crisp exterior.
4. Heat vegetable oil or clarified butter in a large skillet over medium heat until shimmering. Fry crab cakes in batches without crowding, 3–4 minutes per side, until golden brown and heated through.
5. Meanwhile, whisk together aioli ingredients: 1/2 cup (120 ml) mayonnaise, 1 tbsp (15 ml) lemon juice, minced garlic, chopped dill, and salt and pepper to taste. Adjust lemon and herbs to preference.
6. Drain cooked crab cakes briefly on paper towels. Serve two crab cakes per person with a lemon wedge and a spoonful of lemon-herb aioli, alongside a simple salad or steamed vegetables.

1. In a large bowl gently combine the picked snow crab meat, 1 cup (100 g) breadcrumbs, mayonnaise, Dijon mustard, beaten egg, parsley, dill, green onions, Worcestershire, Old Bay, lemon zest, salt, and pepper. Mix just until ingredients hold together; avoid breaking up lumps of crab.
2. Form the mixture into 8 evenly sized patties (about 1/2 cup / 120 g each) and press lightly. Place on a sheet pan, cover, and chill in the refrigerator for 30 minutes to firm up.
3. Just before frying, coat each patty lightly with additional breadcrumbs for a crisp exterior.
4. Heat vegetable oil or clarified butter in a large skillet over medium heat until shimmering. Fry crab cakes in batches without crowding, 3–4 minutes per side, until golden brown and heated through.
5. Meanwhile, whisk together aioli ingredients: 1/2 cup (120 ml) mayonnaise, 1 tbsp (15 ml) lemon juice, minced garlic, chopped dill, and salt and pepper to taste. Adjust lemon and herbs to preference.
6. Drain cooked crab cakes briefly on paper towels. Serve two crab cakes per person with a lemon wedge and a spoonful of lemon-herb aioli, alongside a simple salad or steamed vegetables.