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Crab Cakes A La Seattle Recipe

Ingredients

How to make it

  • To Make the Crab Cakes

  • Combine all ingredients, except the crab and olive oil, in a large bowl and mix well.
  • Add the crab and mix with a light hand.
  • Chill the mixture for at least two hours.
  • You may prepare the sauce now or wait until the cakes are cooked and being kept warm, covered, in the oven.
  • Form the cakes into 12 patties about an inch thick. Coat with remaining bread crumbs and keep refrigerated until ready to cook.
  • Heat a large skillet over medium heat, then add about 1 Tbs. olive oil. If using a non-stick pan, you may reduce the oil.
  • When the oil is hot, add as many patties as you can without crowding them. You may have to sauté the patties in two batches, adding a bit more olive oil before the second batch.
  • Cook until well-browned, about 4-5 minutes. Carefully turn and cook the other side another 4-5 minutes.
  • If you haven't made the sauce yet, you may keep the cakes warm by placing them, covered with foil, in a warm oven for no more than about 15 minutes.

  • To Make the Sauce

  • (This sauce is so good you may wish to double it)
  • Heat a non-reactive pan over medium heat, then add shallots, wine, and reduced orange juice. Turn the heat down a bit and cook until shallots are soft.
  • Whisk in the butter, 1 Tbs. at a time, taking care not to let the sauce boil.
  • Remove the pan from the heat and whisk in the yogurt, cream, and Tabasco. For a smoother sauce, you may press it through a sieve to remove the shallots.
  • Remove the crab cakes from the oven, if necessary, and arrange on a serving platter. Spoon some sauce over the cakes and place the remaining sauce in a bowl to be passed around the table.

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