Dungeness Crab Cakes Recipes

Steps:

• Break up the dungeness crab meat.
• Add peppers, celery, scallions, and spices. Add mayonnaise.
• Combine in bowl to form paste, then add eggs and bread crumbs to thicken.
• Form into round crab cakes.
• Deep fry or sauté in olive oil.
• Serve crab cakes with greens and balsamic vinaigrette.

Steps:

• For the pickled celery: Stir together the vinegar, salt and sugar in a small bowl. Add celery sticks, as many as can be covered with the solution. Cover and let cool 1 hour.
• For the crab cake: Preheat the oven to 350 degrees F.
• In a bowl add hot sauce, mayonnaise, mustard, lemon zest and juice. Mix thoroughly. Add scallion, parsley and 2 tablespoons finely chopped pickled celery (save the remainder for another use). Mix to incorporate. Add 1/2 cup panko. Mix.
• Add 1 pound crab meat, being careful not to break apart too much.
• Place the egg white and remaining 1/2 pound crab meat into a blender. Blend on high, until a smooth paste is achieved. Transfer to the bowl with the crab mixture.
• Mix to incorporate all. (Mixture should hold together when squeezed in hand. If very wet, add more panko.) Divide evenly into four portions and form into patties. Gently coat in the remaining panko. Set aside until ready to cook.
• Heat oil in an oven-safe saute pan until hot. Carefully add crab cakes to pan. Sear until well browned, 1 to 2 minutes, then flip and sear other side, 1 to 2 minutes more.
• Transfer pan to oven and bake for 7 to 10 minutes. Remove pan from oven and place crab cakes on a paper towel-lined plate.
• In mixing bowl, mix lettuces and Pepitas with champagne vinaigrette. Spoon 2 tablespoons Mustard Crema onto a serving plate. Divide salad among plates.
• Top each with crab cakes. Serve with lemon wedges.
• Preheat oven to 350 degrees F.
• In a small bowl, toss pumpkin seeds with oil and salt. Transfer to a baking sheet and bake until toasted, 10 to 12 minutes.
• Mix mascarpone, mustard and lemon zest and juice in a bowl until well mixed. Thin with heavy cream until desired consistency. (It should be spreadable and smooth.) Season with salt to taste. Reserve cold until ready to serve.

Steps:

• For the binding sauce: In a food processor, combine the mayonnaise, parsley leaves, lemon juice, capers, Dijon mustard, sweet pickle relish and green onions. Mix for about 1 minute.
• For the shrimp puree: In the clean bowl of the food processor, puree the prawns until smooth. Sprinkle with salt and pepper. In a mixing bowl, combine the shrimp puree with half the binding sauce. Mix well.
• For the remoulade: In the clean bowl of the food processor, combine the cocktail sauce, sun-dried tomatoes and hot sauce with the remainder of the binding sauce and blend for 1 minute until well mixed. Set aside.
• For the crab cakes: Fold all of the crab into the shrimp puree mixture. Mix in 3/4 cup panko. Refrigerate for 15 minutes.
• In 3 separate bowls, place the beaten eggs, flour and remaining 1 cup panko. Divide the crab cake mixture into 6 balls. Form each ball into a cake that is approximately 1-inch thick, using a dry measuring cup as an aid. One at a time, dip each cake first into the flour, then the egg and then the panko. You may need a little more panko to get them well coated.
• Preheat the oven to 450 degrees F.
• In a large, ovenproof skillet, heat the butter over medium-high heat and brown the crab cakes evenly on both sides, 3 to 4 minutes per side. If the heat is too hot, adjust it down a little. Transfer the crab cakes to the oven and bake to cook through, about 10 minutes. Turn over as needed so the crab cakes do not brown too much on one side.
• Serve the hot crab cakes with the sun-dried tomato remoulade.

Steps:

• Melt the butter in a saucepan over low heat. Sauce the onion and celery until the vegetables are very soft but not brown. While they are cooking, heat the milk to a simmer.
• Add the 6 tablespoons flour to the vegetables and cook over low heat, stirring constantly for 3-4 minutes. Slowly whisk in the hot milk. The mixture will be very thick. Continue stirring until the mixture comes to a boil.
• Remove from the heat and beat in the egg yolks one at a time. Beat in the salt, pepper, Tabasco sauce and parsley. Spread onto a large baking sheet and cool completely. Transfer to a bowl and stir in the crab meat. Refrigerate until firm.
• Form the mixture into 12 fat, hamburger-shaped cakes. Sprinkle a baking sheet with ½ cup of bread crumbs. Beat the egg with the water in a shallow bowl. Spread the flour and remaining breadcrumbs on separate plates. Coat each cake in flour, then in the egg, then in the breadcrumbs and place on the baking sheet.
• Heat 1 inch of vegetable oil in a large heavy frying pan over medium-high heat. Without overcrowding, fry the crab cakes until they are golden brown on both sides. Remove and drain on absorbent paper. Keep the cooked crab cakes warm in a 200 F oven while frying the rest. Serve immediately.

Steps:

• Combine all the ingredients except crab and then fold the crab in being careful not to break it up too much. Using a potato scoop make patties and roll in bread crumbs. Fry in oil patting down slightly. Can be frozen.