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Dungeness Crab Cakes

© JACQUES & COMPANY 2011

Halibut with Tomato and Basil • Grilled Copper River Salmon • Scampi Provençal • Mussels Marinière • Dungeness Crab Cakes • Hood Canal Pan-Fried Oysters • Seafood Breton • Moules Mariniéres

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Makes 8 cakes

1.5 pounds fresh Dungeness crabmeat, picked clean

½ cup mayonnaise

¼ cup sour cream

¼ cup green onion, chopped

1 whole egg

1 teaspoon Tabasco Sauce

1 teaspoon dill weed, chopped

3 cups panko bread crumbs

In a bowl whisk together the mayonnaise, sour cream, egg, Tabasco, green onion and dill until combined well. Gently fold in the crabmeat with a rubber spatula.

Carefully form eight 1-inch thick cakes.  Dredge the crab cakes on both sides into the panko crumbs and chill for two hours before cooking them.

Heat four tablespoons of olive oil in a large nonstick skillet, and fry the cakes at medium heat for about 5 minutes on each side until heated through and golden brown. Serve at once with your favorite sauce and a Jasmine rice salad.

Wine Suggestion: An aromatic Riesling.

 

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