Dungeness Crab Cakes Of Love 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:

• Tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs. (You should have about 6 cups crumbs.) Remove the bread crumbs to a shallow pan and mix in 1/2 cup of the chopped parsley (reserving the remaining 1/4 cup for the crabcake mixture). Set aside.
• In a food processor, combine the egg yolk, lemon juice, Worcestershire, hot pepper, mustard, paprika, thyme, celery seeds, and black pepper and pulse to combine. With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise. Remove the mayonnaise from the food processor and refrigerate.
• Place the crabmeat in a cheesecloth-lined sieve set over a bowl. Pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible. Place the chopped onions and bell peppers in a sieve set over a bowl and use your hands to squeeze out as much juice as possible. In a large bowl, combine the onions and bell peppers with remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine. Add 1 cup of the bread crumbs-parsley mixture and combine. Do not overwork the mixture or the crabcakes may get gummy. Gently form 8 patties and roll the patties lightly in the remaining bread crumb-parsley mixture. Leave the crabcakes in the pan of the bread crumbs until you saute them.
• Preheat the oven to 425 degree. Using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned, put them in the oven until they are heated all the way through, 5 to 8 minutes.
• Serve 1 crabcake as an appetizer or 2 as an entree. Serve with a ramekin of cocktail sauce and a lemon wedge.
• Cook's Note: The crabcakes hold together better if prepared a day ahead and stored in the refrigerator before cooking. Store them in the pan of bread crumbs, covered with plastic wrap.
• Put the tomatillos in a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid, and discard. Put the drained puree in a small bowl and stir in the vinegar, sugar, pepper sauce, garlic, mustard seeds, and horseradish until combined.
• Yield: 2/3 cup

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:

• For the Crab Cake:.
• Carefully clean the crabmeat to remove any shell fragments. You may use the refrigerated canned lump crab if desired.
• Gently fold in the red pepper, lemon zest, chive, tarragon, mayo, mustard and breadcrumbs until combined.
• Season with salt and pepper to taste.
• Form the cakes into 6-8 individual patties; gently pressing into a circular form. Refrigerate while preparing the buerre blanc.
• Tomato Beurre Blanc: Sauté the tomato, shallot, chive and olive oil until tender. Add chicken stock, peppercorns and bay leaf and cook over medium heat.
• Reduce by about 50%.
• Add the balsamic vinegar and heavy cream.
• Continue to cook for 3-4 minutes, stirring constantly.
• Reduce heat to low. Add the cold butter a little at a time while continually stirring.
• When all of the butter is incorporated remove from heat and strain.
• Season with salt and pepper. Cover to keep warm.
• To Finish Crabcakes: Preheat a large skillet or griddle on medium high.
• Melt a little butter/olive oil in the the skillet. Reduce heat to medium.
• Place crab cakes on the heated pan and cook until golden brown.
• Turn and brown other side.
• To Plate: Spoon 2-3 tablespoons of the sauce in the middle of the plate. Place the crab cake on top.
• Lightly toss lemon and oil with the baby greens. Top crabcake with a small amount of salad and serve.

Steps:

• Make the cakes: put the crabmeat on a cutting board and chop it into small pieces-no piece of crab should be larger than the size of a pea (it is important to chop the crab so you get a nice tight pack in the mold without air spaces).
• Transfer crabmeat to a bowl; add in garlic, shallots, chives, basil, and pepper to taste.
• Set 4 ring molds on a work surface; divide crab mixture among molds, packing the crab as tightly as you can into each mold with your fingers or the back of a spoon.
• Put the bread crumbs on a plate; leaving the crabmeat in the mold, use a spoon to generously spread an even layer of egg wash on the crabmeat.
• Turn the mold upside down (egg-washed side down) onto the plate of bread crumbs.
• If the crabmeat is not even with the edge of the mold on both sides, push down on the crabmeat with your fingers so the egg-washed side makes contact with the bread crumbs.
• Generously spoon the egg wash over the unbreaded side of the mold, and turn the mold upside down again to bread-crumb the other side, pushing down on the crabmeat if needed to make contact with the crumbs.
• Both top and bottom sides of the crabmeat in the mold should be evenly covered with a layer of egg wash and crumbs; set the mold aside and repeat with the remaining molds.
• Set a large nonstick skillet over med-high heat; add in the oil; when skillet is hot, pick up a mold and place in the pan, then use your fingers to carefully push the crab cake out of the mold, removing the mold from the pan.
• Repeat with the remaining molds; cook the crab cakes until browned on the first side, about 1 minute, then very carefully turn them over, using a spatula, and brown the second side, about 1 minute.
• Set out 4 plates and set a crab cake on each plate; suggested to serve with Clam Aioli ladled around each cake, sprinkled with chives.

Steps:

• Make the cocktail sauce: put tomatillos in a food processor; process until coarsely pureed.
• Remove the puree into a sieve; drain off the liquid, and discard.
• Put the drained puree into a small bowl and stir in the vinegar, sugar, Tabasco, garlic, mustard seeds, and horseradish until combined (the cocktail sauce can be made a day ahead and kept covered in the refrigerator).
• Make the mayonnaise: tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs (should have about 6 cups crumbs).
• Remove bread crumbs to a shallow pan; mix in ½ cup chopped parsley; set aside.
• In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper; pulse to combine.
• With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise; remove mayonnaise from the food processor and refrigerate.
• Place crabmeat in a cheesecloth-lined sieve over a bowl; pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible.
• Put the chopped onions and bell peppers in a sieve over a bowl and use your hands to squeeze out as much juice as possible.
• In a big bowl, combine the onions and bell peppers with the remaining ¼ cup parsley; add in the chilled mayonnaise and crabmeat; toss lightly to combine.
• Add 1 cup of the breadcrumb mixture and combine.
• Do not overwork the mixture or the crabcakes may get gummy.
• Gently form 8 patties and roll the patties lightly in the remaining breadcrumb mixture.
• Leave the crabcakes in the pan of bread crumbs until you saute them.
• Preheat the oven to 425°; using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned.
• When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5-8 minutes.
• To plate: serve one crabcake as an appetizer or two as an entree; serve with a ramekin of cocktail sauce and a lemon wedge.
• **Note-the crabcakes actually hold together better if prepared a day ahead and stored in the refrigerator before cooking; store them in the pan of breadcrumbs, covering with plastic wrap.
• Wine suggestion-a lightly oaked Chardonnay.