Sizzling Dungeness Crab Cakes

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:59 AM PST

Story Updated: Mar 31, 2008 at 11:59 AM PST

Ingredients

Sizzling Dungeness Crab Cakes - 1/31/2006

1/4 cup butter 3 Tbl. onions
3 Tbl. carrots 3 Tbl. celery
6 Tbl. yellow, red & green peppers 1/4 cup cream
1 lb. Dungeness crab meat 1 egg yolk
1/4 tsp. black pepper 1 tsp. sea salt
1 1/2 cups flour 3 eggs
1 cup milk 1 qt. Panko Japanese bread crumbs
3/4 cup clarified butter

Directions

Melt butter over medium low heat. Add onions, carrots, celery and sweet bell peppers. Saute until tender.

Add the cream and reduce slightly. Pour mixture into a large mixing bowl and let cool for 5 minutes. Add crab meat, egg yolk, pepper and salt.

Mix the 3 eggs and 1 cup milk to make an egg wash. In three seperate pans, set up the flour, egg wash and Panko bread crumbs.

Form the crab cake mix into 1 oz. balls. Dust the crab cake ball with flour, then dip it into the egg wash and place in the Panko bread crumbs. Gently press and mold the crumbs into the cake, forming a 1/2" thick round patty. Repeat until you use all of the crab cake mix.

Heat the clarified butter in a saute pan over medium heat. Fry the crab cakes on both sides until they turn golden brown. The recipe makes 24 crab cakes.

Recipe from John Howie, Seastar Restaurant & Raw Bar

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