While our local Dungeness crab is still in season, I’m here
to share with you a couple of my favorite recipes featuring this wonderful
seafood.
So far this year, the lowest price I came across for a whole cooked crab was yesterday at Fred Meyer. Only 3.99 per pound of a nicely cooked, medium sized (approx. 1.2 lb) red, sharp-clawed fellow. QFC goes next with 4.99 per pound of larger (2 plus lb each), meatier and more succulent crabs.
You can clean crabs yourself or ask a fishmonger at your store, it takes less than a minute. Extracting the meat is quite fast and easy as well if you have a special crab cracker. This video shows a different way of getting out the meat from the claws and body http://www.youtube.com/watch?v=TY_xvzYGAWM (the cleaning part starts at 3:30).
When it comes to crab cakes made from fresh Dungeness crab, I stick to the minimalist approach. Less is truly more with this delectable, juicy, sweet meat. Leave sautéed peppers, mayonnaise, strong spices and other usual additives to less flavorful canned Dungeness crab meat.
For a party of 4 you will need:
- About 1 lb Dungeness crab meat (2 large crabs)
- 2 large eggs
- ½ tsp salt (more or less depending on saltiness of the crab)
- ¼ tsp black pepper
- 2 garlic cloves, finely chopped and lightly sautéed in 1 Tbsp butter (don’t let it change color!)
- 1 heaping tsp finely chopped chives
- About ½-2/3 cup panko breadcrumbs (plus for breading)
- Oil for frying (I use Canola)
With your hands, gently combine all the ingredients together, trying to keep crab chunks whole. Refrigerate for at least an hour to let the breadcrumbs swell and thicken the mixture. Divide into 2 – 2.5 oz patties and dredge each lightly in panko breadcrumbs.
In a wide pan, heat oil on a medium high heat and fry the crab cakes about 3 minutes on each side.
If you make larger cakes, brown them on both sides and finish in 350F oven for about 5 minutes.
Serve with the sauce made of several tablespoons of homemade or store bought mayonnaise mixed with ground chipotle.
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