Mccormick & Kuleto's Crab Cakes
Posted by liz@TSR
by Chef Stuart Smith, McCormick & Kuleto's Seafood Restaurant, 900 North Point Street, Ghirardelli Square,
San Francisco, 415-929-1730.
Dungeness crab is native to San Francisco area waters and imparts a taste like no other. This recipe pays homage to the final days of the local Dungeness season, which lasts from November through March, or early April at the latest. Enjoy them while you can! If you can't get fresh Dungeness, substitute other crabmeat.
List of Ingredients
Ingredients, Crab Cakes
1 pound cooked crabmeat (Dungeness preferred)
� cup finely chopped celery
� cup finely chopped onion
� cup bread crumbs, plus � cup extra for dusting
1 tablespoon mustard powder
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
� teaspoon Tabasco sauce
� teaspoon salt
� teaspoon ground white pepper
� cup mayonnaise
1 egg, beaten
4 tablespoons olive oil
Ingredients, Aioli
2 egg yolks
� lemon
1 � cups olive oil
2 teaspoons chopped garlic
2 tablespoons chopped pasilla pepper
2 tablespoons chopped sundried tomatoes
1 tablespoon sugar
Pinch salt and white pepperRecipe
Method, Crab Cakes
Pick through crabmeat to remove bits of shell. Place in a strainer to drain
off excess liquid. Combine all ingredients, except extra bread crumbs and
olive oil. Form mixture into 12 patties, 2 � by � inch thick. Flatten
patties and dust with bread crumbs. Keep refrigerated until ready to use.
Heat oil in large skillet. Fry crabcakes 2 minutes each side or until golden
brown. Serve with Sundried Tomato Aioli.
Method, Aioli
Whip eggs (may use a blender or food processor) until smooth with juice of �
lemon. Add olive oil in a thin stream. Whipping constantly, add all other
ingredients.
Serves 6; makes a total of 12 cakes.
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