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Crab Cakes: Sizzling Dungeness Crab Cakes *

Source of Recipe


John Howie, Seastar Restaurant (Bellevue, Washington)



List of Ingredients



• ¼ cup butter
  
• 3 Tbsp chopped onions
  
• 3 Tbsp chopped carrots
  
• 3 Tbsp chopped celery
  
• 6 Tbsp chopped yellow, red and green peppers
  
• ¼ cup cream
  
• 1 pound Dungeness crabmeat
  
• 1 egg yolk
  
• ¼ tsp black pepper
  
• 1 tsp sea salt
  
• 3 eggs
  
• 1 cup milk
  
• 1½ cups flour
  
• 1 quart Panko bread crumbs
  






Instructions



1. Melt butter over medium-low heat. Add onions, carrots, celery and sweet bell peppers. Sauté until tender. Add the cream, and reduce slightly. Pour mixture into a large mixing bowl and let cool for 5 minutes. Add crabmeat, egg yolk, pepper and salt.
   
   
2. Mix the three eggs and 1 cup milk to make an egg wash. In three separate pans, set up the flour, egg wash, and Panko bread crumbs. Form the crab cake mix into 1-ounce balls. Dust the crab cake ball with flour, then dip it into the egg wash, and place in the Panko bread crumbs. Gently press and mold the crumbs into the cake, forming a ½-inch-thick round patty. Repeat until you use all of the crab cake mix.
   
   
3. Heat clarified butter in a sauté pan over medium heat.
   Fry the crab cakes on both sides until they turn golden brown.
   
   Makes 24 crab cakes.