Dom DeLuise’s Irresistible King Crab Cakes: A Culinary Tribute

The aroma of perfectly browned crab cakes always transports me back to my childhood. My grandmother, a woman who could coax magic from even the simplest ingredients, often made them on sweltering summer afternoons. She didn’t have a fancy recipe, just a knack for knowing what tasted good. These Dom DeLuise-inspired King Crab Cakes, however, take me back to her kitchen, only they are elevated, sophisticated, yet wonderfully comforting. I remember reading “King Bob’s New Clothes” to my own children many years ago and being delightfully surprised to find this recipe on the back!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Total Time: 25-30 minutes
• Servings: 4-6
• Yield: Approximately 12 crab cakes
• Dietary Type: Pescatarian

Ingredients

• 1 lb king crab meat (fresh, frozen, or imitation), picked through for shells
• 3 tablespoons mayonnaise
• 3 tablespoons mustard (Dijon or yellow)
• 3 eggs
• 1 small onion, minced
• ½ green pepper, minced
• ½ red pepper, minced
• 1 cup seasoned bread crumbs
• 1 tablespoon parsley, chopped
• Oil (for cooking; vegetable, canola, or olive oil)

Equipment Needed

• Large Mixing Bowl
• Cutting Board
• Chef’s Knife
• Measuring Spoons and Cups
• Nonstick Skillet
• Spatula
• Ice cream scoop (optional, for uniform shaping)
• Plate lined with paper towels

Instructions

1. In a large mixing bowl, gently combine the king crab meat, mayonnaise, mustard, eggs, minced onion, minced green pepper, and minced red pepper. Be careful not to overmix, as this can break down the delicate crab meat.

2. Add the seasoned bread crumbs and chopped parsley to the bowl. Fold everything together until just combined. The mixture should hold together when gently pressed. If it seems too wet, add a little more breadcrumbs, a tablespoon at a time.

3. Shape the mixture into approximately 12 crab cakes. You can use an ice cream scoop for uniform size and then gently flatten each cake to about 3/4-inch thickness.

4. Heat about 2-3 tablespoons of oil in a nonstick skillet over medium heat. Make sure the oil is shimmering hot before adding the crab cakes.

5. Carefully place the crab cakes in the hot skillet, being careful not to overcrowd the pan. Work in batches if necessary.

6. Fry the crab cakes for about 3 to 5 minutes on each side, until they are golden brown and heated through. The internal temperature should reach 165°F (74°C).

7. Remove the cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.

8. Serve immediately and enjoy!

Expert Tips & Tricks

• Don’t overmix: Overmixing the crab mixture will result in tough crab cakes. Gently fold the ingredients together until just combined.
• Chill the mixture: For easier handling, chill the crab cake mixture in the refrigerator for about 30 minutes before shaping. This will help them hold their shape better during cooking.
• Breadcrumbs are key: If you don’t have seasoned breadcrumbs, you can easily make your own by adding dried herbs like thyme, oregano, and garlic powder to plain breadcrumbs. Panko breadcrumbs will give you an extra crispy exterior.
• Test a Crab Cake: Fry one crab cake first to test the consistency and seasoning. Adjust the breadcrumbs or seasoning to your liking before cooking the rest.
• Even Cooking: Make sure the oil is hot enough before adding the crab cakes. If the oil is too cold, they will absorb too much oil and become greasy. Avoid overcrowding the pan so that they can brown evenly.
• Air Fryer Adaption: These crab cakes can also be made in an air fryer. Spray the crab cakes with cooking oil and cook at 375°F (190°C) for about 8-10 minutes, flipping halfway through, until golden brown.

Serving & Storage Suggestions

These crab cakes are best served immediately while they are still warm and crispy. They can be served as an appetizer, a light lunch, or a main course.

• Serving Suggestions: Serve with a wedge of lemon, tartar sauce, remoulade sauce, or a spicy aioli. They also pair well with a fresh salad, coleslaw, or roasted vegetables.
• Storage: Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat, flipping occasionally, or in the air fryer.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	300 kcal	15%
Total Fat	18g	28%
Saturated Fat	4g	20%
Cholesterol	150mg	50%
Sodium	800mg	33%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	8%
Sugars	3g	–
Protein	20g	40%

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs to make these crab cakes gluten-free.
• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the crab cake mixture for a spicy kick.
• Herb Variations: Experiment with different herbs such as dill, chives, or cilantro in place of or in addition to parsley.
• Crab Meat: While this recipe calls for King Crab, you can use other types of crab meat, such as Dungeness or Blue crab. Canned crab meat can be used in a pinch, but be sure to drain it well.
• Lower Fat: Use a low-fat mayonnaise to reduce the fat content of the crab cakes. You can also bake the crab cakes instead of frying them.
• Vegetarian Option: While not crab cakes, consider using artichoke hearts and hearts of palm as a substitute for the crab.

FAQs (Frequently Asked Questions)

Q: Can I use frozen crab meat for this recipe?
A: Yes, you can use frozen crab meat. Make sure to thaw it completely and drain any excess water before using it in the recipe.

Q: Can I make these crab cakes ahead of time?
A: Yes, you can prepare the crab cake mixture ahead of time and store it in the refrigerator for up to 24 hours before cooking. You can also shape the crab cakes and store them in the refrigerator for a few hours before cooking.

Q: How do I prevent the crab cakes from falling apart while cooking?
A: Make sure the mixture is not too wet. If it is, add a little more breadcrumbs. Chilling the mixture before shaping can also help them hold their shape. Handle the crab cakes gently when cooking.

Q: Can I bake these crab cakes instead of frying them?
A: Yes, you can bake them. Preheat your oven to 375°F (190°C), place the crab cakes on a baking sheet, lightly spray with oil, and bake for 15-20 minutes, flipping halfway through, until golden brown.

Q: What’s the best way to check if the crab cakes are cooked through?
A: The crab cakes are cooked through when they are golden brown on both sides and the internal temperature reaches 165°F (74°C).

Final Thoughts

Dom DeLuise’s King Crab Cakes are an absolute delight – a truly simple yet elegant dish that’s surprisingly easy to prepare. Whether you’re hosting a dinner party or simply craving a taste of the sea, this recipe is sure to impress. I encourage you to try making these crab cakes and share your culinary creations with friends and family. Pair them with a crisp white wine like Sauvignon Blanc or a refreshing sparkling lemonade for the ultimate experience. Happy cooking!