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Great Crab Cakes




Source of Recipe


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List of Ingredients




1) Dice 1 tablespoon each of onion, celery, carrot, yellow bell pepper, red bell pepper and green bell pepper. Heat 1 tablespoon canola oil in a sauté pan on medium-high. Add diced vegetables and sauté 2 to 3 minutes. Take the pan off the burner and allow vegetables to cool.

2) Use only high-quality Dungeness crab. Purchase a package that contains 60 percent chunks and 40 percent shredded crab. Place about 1 1/4 pounds, or enough to make 4 crab cakes, in a deep mixing bowl. Add 2 tablespoons cream, 1 teaspoon melted butter, 1 teaspoon kosher salt and a pinch of ground white pepper.
3) Mix well. Pat into firm cakes about 1 inch thick.

4) Beat 2 or 3 eggs in a mixing bowl. Fill two additional bowls, one with flour and the other with panko breadcrumbs, a crispy Asian breadcrumb available in specialty grocery stores. Dredge the crab cakes in the flour, then egg wash and finally the panko crumbs. Gently pat in crumbs.

5) Heat 1 tablespoon butter in a sauté pan on medium-high. Add crab cakes and cook 3 to 4 minutes, or until cakes turn golden. Turn with a spatula and cook the second side for 3 to 4 minutes.


Recipe