July 10, 2010

Dungeness Crab Cakes

Say hello to my lil friend here. He was on sale when I went shopping yesterday so I decided to bring him home and eat him! I pondered on just how to use him. Do I make my crab stuffed shrimp or fish, do I make crab cakes, should I make crab alfredo, or maybe crab louie hmmmmm. So while I thought about it I started to clean the meat out of him. Looked like I had about 2c. so I decided to make crab cakes.


DUNGENESS CRAB CAKES

Make 7-8 cakes

    * 2 large eggs
    * 2 tablespoons freshly chopped parsley

    * 2 tablespoons fresh snipped chives
    * 1 tsp. Old Bay seasoning
    * 1 teaspoon dry mustard
    * 1 teaspoon Worcestershire sauce
    * 2 tablespoons mayonnaise
    * 1 teaspoon fresh lemon juice
    * Salt and pepper to taste
    * 2 c. cooked crab meat, flaked
    * 1/2 cup fresh breadcrumbs, more as needed
    * Panko breads crumbs for dredging
    * Half butter and oil for frying
    * Lemon wedges


Beat the eggs in a medium-sized bowl. Add the parsley,chives, mustard, Worcestershire, mayonnaise, lemon juice, salt and pepper; mix well to combine. Gently fold in the crab meat and fresh crumbs until well combined. (The mixture will be very moist. If it is wet, add a few more fresh breadcrumbs.) Divide the mixture into 6 to 8 portions; flatten gently into thick patties. I used a half cup measuring cup to make them even. You can use a smaller one to make appetizer cakes.

Lightly coat the top and bottom of each patty with panko crumbs. If possible, refrigerate for 30 minutes before sautéing to help the cakes hold together. 
(Mine are a bit darker than i planned. I was making the salad and the coleslaw the same time I was frying these. I hate when I decide last min. whats for dinner.)

Heat a 12-inch skillet over medium-high heat. Add enough butter and oil to generously cover the bottom. Add the crab cakes, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from the pan and drain on a baking rack set on a baking sheet. Serve immediately. I served it with my tartar sauce, coleslaw and a salad.

http://mermaidstreasures.blogspot.com/2009/06/seas-tartar-sauce.html

7 comments:

Laura said...

OH these look wonderful!! Thank you for posting them. My husband will love these.
A wonderful weekend to you!
Laura

jeanhasbeenshopping said...

Oh, yum! How delicious! I've only made salmon cakes. Will have to try your recipe.
Visiting from BlogFrog. :-)

The Redhead Riter said...

I totally love crab cakes. I don't buy them often because no one puts enough crab in them, but making them is a different story! Delicious recipe.

Calming Scents said...

Hello! OHHH i'm loving that recipe. I made my first crabcakes a few weeks ago and they stunk. LOL..so I'll try this one.

The Candles are 12.50 plus shipping!

Anavar said...

Mmmmm looks yummi. I never ate crab this way. I only ate in as a starter in fancy restaurants. I think it was raw and I liked it. Prepared this way must be very tasteful. Thanks for sharing the recipe.

Everything Coastal said...

Looks scrumptious! I made crab lasagna last week after we went rock crabbing at low tide... thanks for your sweet comments on the Everything Coastal Style blog. The Crab Lasagna recipe is on my regular "Everything Coastal" blog. So nice to meet you!

Fearless Nester said...

Thanks for the recipe, I just had crab this weekend, but I was lazy and just mixed it up with mayo, lemon juice, & sea salt on a toasted bun. The crabcake recipe sounds yummy, as does the recipe for the home made marashino cherries! ~Lili