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Dungeness Crab Cakes Recipe
|Olive oil||1 Tablespoon|
|Minced yellow onion||3⁄4 Cup (12 tbs)|
|Yellow bell pepper||1 Small, cored, seeded, and finely chopped|
|Poblano chili||1⁄3 , cored, seeded, and finely chopped|
|Dungeness crabmeat||1 Pound|
|Bread crumbs||3⁄4 Cup (12 tbs) (More If Needed)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Egg||1 , separated|
|Hot pepper sauce||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs) (For Frying)|
|For sun-dried tomato remoulade|
|Mayonnaise||1 Cup (16 tbs)|
|Mustard||1⁄4 Cup (4 tbs) (Preferably Creole Style)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Minced sun dried tomatoes||1⁄4 Cup (4 tbs) (Oil Packed Variety)|
|Minced bell pepper||2 Tablespoon (Red Or Green)|
|Minced green onion||2 Tablespoon|
|Minced red onion||1 Tablespoon|
|Minced parsley||1 Tablespoon (Flat Leaf, Italian)|
|Freshly ground pepper||1⁄4 Teaspoon (Preferably White)|
Serving size: Complete recipe
Calories 4366 Calories from Fat 2998
% Daily Value*
Total Fat 299 g460.7%
Saturated Fat 42.4 g212.1%
Trans Fat 0 g
Cholesterol 787.5 mg
Sodium 5179.1 mg215.8%
Total Carbohydrates 248 g82.8%
Dietary Fiber 24.8 g99.2%
Sugars 21.2 g
Protein 136 g271%
Vitamin A 241.9% Vitamin C 603.5%
Calcium 458% Iron 109.3%
*Based on a 2000 Calorie diet
Taste for seasoning and refrigerate until needed.
HEAT THE OLIVE OIL in a large skillet, add the onions, yellow bell pepper, and chile, and cook over medium heat, stirring occasionally, until the onions are translucent, 3 to 5 minutes.
Transfer the mixture to a colander and let cool for about 20 minutes, allowing excess liquid to drain off.
REMOVE ANY BITS of shell or cartilage from the crabmeat.
IN A LARGE BOWL, combine the sauteed vegetables with the crabmeat, bread crumbs, whipping cream, and egg yolk.
Stir gently to mix, adding hot pepper sauce, salt, and pepper to taste.
PUT THE EGG WHITE in a shallow bowl and lightly beat it; put the flour on a plate.
Form the crab mixture into 12 cakes of about 1/4 cup each.
Dip the cakes into the egg white and then thoroughly coat them with flour, patting to remove the excess.
HEAT THE VEGETABLE OIL in a deep, heavy skillet over medium heat.
Fry the crab cakes in batches until nicely browned, 2 to 3 minutes per side.
Let drain briefly on paper towels, then arrange 2 cakes on each of 6 individual plates.
Spoon some of the tomato remoulade alongside the crab cakes, and pass the rest separately.