A fresh catch of dungeness crab, photo by Deborah Cooper
Here is a recipe for Dungeness crab cakes that my cruising guests beg for:
- 2 tablespoons unsalted butter
- 1 cup yellow onions, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup yellow bell pepper, seeded and finely chopped
- Salt
- Cayenne
- 1 tablespoon garlic, chopped
- 1 pound cooked crab meat, picked over for shells and cartilage
- 1/4 cup green onions, green parts only, chopped
- 1/4 cup Parmigiano-Reggiano cheese (grated)
- 2 tablespoons parsley leaves, finely chopped
- 1/4 cup mayonnaise
- 1 1/2 cups fine bread crumbs, dried
- 1 cup vegetable oil
- 1/4 cup bleached all-purpose flour
- 1 large egg
Melt the butter in a small saute pan over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for another 2 minutes. Set aside and let cool for 5 minutes.
In a large mixing bowl, combine the crab meat, green onions, cheese, parsley, mayonnaise, and 3/4 cups of the bread crumbs. Add the mixed vegetables and mix well. Divide the mixture into 10 equal portions and form them into 3/4-inch-thick cakes (patties). In a small bowl, whisk the egg with the water. In a second bowl, place the remaining 3/4 cup bread crumbs.
Heat the 1 cup of oil to 360 degrees in a large saute pan over medium-high heat. Dredge the cakes first in the flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned breadcrumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. You can serve immediately or place in a warming pan until all of your guests can be served.
