Dungeness Crab Cakes
From PongoUSA 11 years ago
- 45 min. + 3 hrs. chi to make
- Serves 6
It took me a while to get this recipe right. The trick is to get as much crab as possible into the patties without having them fall apart in the pan. One crucial step for that is to chill them in the fridge after breading, fry them shortly to get them brown and finish in the oven. Read more Another important point is to use panko for the breadcrumbs. Some chipotle or harissa aioli and a green salad with a vinaigrette is a nice side. See less
Ingredients
- 4 tb butter, divided shopping list
- 1/4 c red pepper, fine dice shopping list
- 1/4 c yellow pepper, fine dice shopping list
- 450 g Dungeness crab meat ( from one crab ) shopping list
- 1 tb parsley, minced shopping list
- 1 jalapeno chile, minced ( with or without seeds ) shopping list
- 1/4 c aioli or good mayo shopping list
- 2 ts lime juice shopping list
- 1 egg, beaten shopping list
- 1 c panko ( breadcrumbs ) shopping list
- 2 tb olive oil ( for frying ) shopping list
How to make it
- Heat 2 tb butter over medium heat, don't let brown. Saute peppers and parsley, until soft, for 5 min. Let cool completely.
- Mix peppers, chili, aioli, egg, s+p and lime juice, fold under crab meat. mix in 2 -3 tb bread crumbs, let sit for 20 minutes.
- Form little patties, about 1 1/2 - 2 inches wide and coat with panko bread crumbs. Put on a plate, cover with ceran wrap and put in the fridge, for at least 1 hr.
- Heat oven to 375 F ( 175 C ).
- Over med.high heat, heat butter and olive oil, until the butter foams. Fry crab cakes 3-5 min. each side, until nicely browned and finish cooking in the oven, for about 8 min.
- Serve hot, with chipotle or harissa aioli and a nice green salad.
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