Dungeness Crab Cakes Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Yellow onion | 3/4 Cup (16 tbs), minced | |
| 3/4 cup minced red onion | ||
| 1 small yellow bell pepper, cored, seeded, and finely chopped | ||
| 1/3 poblano chile, cored, seeded, and finely chopped | ||
| 1 pound Dungeness crabmeat | ||
| Bread crumbs | 3/4 Cup (16 tbs) | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Egg | 1 , separated | |
| Hot pepper sauce | 1 To taste | |
| Salt and freshly ground pepper, preferably white | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) (For frying) | |
| SUN-DRIED TOMATO REMOULADE | ||
| Mayonnaise | 1 Cup (16 tbs) | |
| 1/4 cup mustard, preferably Creole style | ||
| Celery | 1/4 Cup (16 tbs), minced | |
| Minced | 1/4 Cup (16 tbs), dried | |
| 2 tablespoons minced red or green bell pepper | ||
| 2 tablespoons minced green onion | ||
| 1 tablespoon minced red onion | ||
| Minced | 1 Tablespoon | |
| Paprika | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon freshly ground pepper, preferably white | ||
Directions
FOR THE REMOULADE, combine the mayonnaise, mustard, celery, tomatoes, red or green bell pepper, green onion, red onion, parsley, paprika, salt, and pepper in a bowl and whisk together until thoroughly mixed.
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.
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.
Chef
