Saturday, January 14, 2012

Crab Cakes

Sorry I am late to post... again! So much for resolutions!  Anyway, here is a recipe I think you will really enjoy.  I have been making these crab cakes for years now as both an appetizer as well as a delicious entree alongside a fresh salad! The recipe comes from the hubby's beloved Pacific Northwest!  My in-laws have a cookbook from Portland Restaurant, Wildwood that has perfected the crab cake.  The addition of heavy cream and panko bread crumbs makes for one of the best crab cakes I have ever had!  Hope you enjoy!

1 pound cooked Dungeness crabmeat, fresh or frozen
1 1/2 cups panko bread crumbs
3 tbls diced red bell pepper
3 tbls diced shallots
3 tbls chopped parsley
3 tbls fresh lemon juice
1 tbls dry sherry
1/2 tsp paprika
1/4 cup heavy cream
1 large egg
pinch of salt
pinch of ground white pepper
pinch of celery salt
dash of tabasco
4 tbls clarified butter

Thaw crabmeat if frozen.  Gently squeeze crabmeat to remove excess moisture, breaking up any larger pieces.

In a large bowl, mix together 3/4 cup of the panko (reserving the remaining for the coating), bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, tabasco, celery salt and paprika.  Combine to  make batter, add crabmeat and mix well.  Divide mixture into desired # of balls.  Form patties and coat with the remaining panko.  Refrigerate until well chilled, about 1 hour.

In a large nonstick pan, heat clarified butter over medium-high heat.  Reduce heat to medium and add crab cakes.  Sear until golden brown and slightly crispy, about 4 - 5 minutes on each side.  Add more butter or canola oil as needed to prevent crab cakes from sticking.

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