NORTHWEST DUNGENESS CRAB CAKES
Dungeness crab is my favorite type of shell food. It also reminds me of Christmas eve as a child where my grandma had all you can eat crab. I got this recipe from "Pacific Passions Cookbook" by Karen Barnaby.
Provided by Ashley U
Categories Crab
Time 30m
Yield 12 crab cakes, 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 524.1, Fat 22.2, SaturatedFat 11.9, Cholesterol 202.3, Sodium 644.8, Carbohydrate 65.7, Fiber 3.2, Sugar 3.3, Protein 14.6
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Lisa Bivens
[email protected]These crab cakes were easy to make and turned out great! I used fresh crab meat, and they were so flavorful. I served them with a lemon-butter sauce, and they were a hit with my family.
Sarfarz Ali
[email protected]I'm not a huge fan of crab cakes, but I thought I'd give this recipe a try. I was pleasantly surprised! The crab cakes were very flavorful and moist. I served them with a remoulade sauce, and they were a hit with my guests.
Shoraim Shahaalam
[email protected]These crab cakes were good, but not great. The crab meat was a little too mushy for my taste, and the bread crumbs were a little too dry. I think I'll try a different recipe next time.
Miad creation vines
[email protected]I've made these crab cakes several times now, and they're always a hit. They're easy to make, and they're always delicious. I usually serve them with a tartar sauce, and they're the perfect appetizer or main course.
Technology Gyan pk
[email protected]These crab cakes were easy to make and turned out great! I used fresh crab meat, and they were so flavorful. I served them with a lemon-butter sauce, and they were a hit with my family.
Samuel Ramirez
[email protected]I'm not a huge fan of crab cakes, but I thought I'd give this recipe a try. I was pleasantly surprised! The crab cakes were very flavorful and moist. I served them with a remoulade sauce, and they were a hit with my guests.
Scorpion 007
[email protected]These crab cakes were good, but not great. The crab meat was a little too mushy for my taste, and the bread crumbs were a little too dry. I think I'll try a different recipe next time.
Unique Qeen
[email protected]I've made these crab cakes several times now, and they're always a hit. They're easy to make, and they're always delicious. I usually serve them with a tartar sauce, and they're the perfect appetizer or main course.
Musa Kha
[email protected]These crab cakes were absolutely delicious! I followed the recipe exactly, and they turned out perfectly. The crab meat was fresh and flavorful, and the bread crumbs and seasonings added the perfect amount of texture and flavor. I served them with a