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The Pacific Northwest is home to many delicacies, perhaps none more famous, or so well-loved, as the bright-orange Dungeness crab. It’s everything a crab should be: Buttery and sweet, plump and juicy. And locals know there’s almost no better way to enjoy it than in a decadent crab cake.
The Metropolitan Market recipe is an original that’s been passed down, fishmonger to fishmonger, for decades: It all starts with an enormous amount of fresh Dungeness crab cooked in salted water that is then tossed with just enough natural dressing to bind it together, plus a dash of seasoning and a light Panko breadcrumb crust to give it that perfectly crispy texture on the outside.
Unlike some East Coast versions that are loaded with fillers, our patties are a whopping 70-percent crab, which lets the natural flavors lead the way—an approach we also take with our signature salmon burgers and halibut cakes. “The key is it’s nearly all fresh Dungeness crab meat,” says the fishmonger and seafood department manager at the West Seattle store. “Fresh crab is probably the best-tasting ingredient the Pacific Northwest has to offer, so we don’t add much to it.”
Not only are these crab cakes delicious, they are the ultimate weeknight dinner hack, too—serve simply over a bed of greens with a side of garlicky aioli or whip up some no-fuss crab-cake burgers, and enjoy this most lovely gift from the sea.