This is my way....1 pound dungeness crab meat
1/4 cup light mayonnaise
1/4 cup minced green onions
1 large egg
2 tablespoons lemon juice
1 Tbls. fresh cilantro chopped fine
1 Tbls. fresh tarragon chopped fine
1 Tbls. fresh dill chopped fine
1 Tbls. fresh parsley chopped fine
1 Tbls. dijon mustard
1 Tbls. finely grated lemon peel
1/4 teaspoon white pepper
1/2 teaspoon Old Bay seasoning
fresh cracked black pepper to taste
2 separate cups panko
1 cup canola oil for frying
Put the crab in a small bowl and pick over the meat to remove any shells. Try not to tear apart the crab meat. Grab a medium sized bowl. Zest your lemon first, then juice it. Add egg, mayo, fresh herbs, mustard and spices. Mix well. Now add the crab and 1 cup panko. Gently mix all ingredients together except for 1 cup of panko and the canola oil. Be careful not to over mix. Let the crab mixture sit in refrigerator for at least a 1/2 hour before shaping into 3 ounce patties (use a 3 ounce scoop). Take the remaining 1 cup of panko and place on a plate. Take each crab patty and gently push into the panko forming a crust. Heat canola oil in frying pan. Fry crab cakes in oil until golden brown on both sides. Put crab cakes on paper lined plate to drain. Serve immediately with lemon wedges or sriracha sauce. Makes 10 crab cakes.
This is my Babe's way. We alternate.
5 ounces (150 gr.) of Dungeness crab meat
1 cup (240 ml.) Panko bread crumbs
1/4 cup (60 ml.) finely chopped red bell peppers
2 tablespoons (30 ml.) chopped Italian parsley
Pinch of celery salt
Dash of Tabasco
Pinch of ground black pepper
Pinch of Kosher salt
1 large egg
1/4 cup (60 ml.) heavy cream
1 tablespoon (15 ml.) dry sherry
1 tablespoon (15 ml.) chopped shallots
1/2 teaspoon (2.5 ml.) paprika
2 cups (480 ml.) canola oil
In a bowl, combine Panko bread crumbs, chopped red bell peppers, parsley, celery salt, Tabasco, ground black pepper, salt, egg, heavy cream, dry sherry, shallots and paprika. Mix well.
Add crab meat and combine thoroughly. Form into patties with your hand and refrigerate for an hour.
Heat the oil in a medium-sized skillet and fry the crab cakes until golden.
Serve with lemon wedges and cocktail or tartar sauce.
We have always made them identical to the above reciepes...for years..... before this interweb thing...but someone has been watching us!! No copyright, no foul?
It is now crab season here!!
Oh well, It could be worse!
