You are here

Dungeness Crab Cakes

Canadian.Recipes's picture
Ingredients
  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)
  Paprika 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon (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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Crab
Interest: 
Everyday

Rate It

Your rating: None
4.036665
Average: 4 (15 votes)