Saffron Salmons Dungeness Crab Cakes Recipes

MRS. DUVALL'S CRAB CAKES

Steps:

• In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
• In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

GLENN'S DINER - CRAB CAKES

Steps:

• For the crab cakes: Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side.
• For the sauce: Saute roasted red pepper and basil leaves in olive oil until the basil leaves become wilted. Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon. Add salt, pepper and garlic to taste while processing.
• Serve with crab cakes.

WHARF RAT CRAB CAKES

Steps:

• Sort through crabmeat and remove any shells. Mix in bread crumbs until there is an even distribution through out the crabmeat.
• In a separate bowl combine all other ingredients and mix thoroughly. Gradually add the mix to the crabmeat until the crabmeat is moist but not too wet. Divide crabmeat into cakes (1 ounce for appetizers, 4 to 6 ounces for entree). Thoroughly heat crab cakes for 10 to15 minutes at 375 degrees and finish under the broiler to brown the top. Crab cakes can also be pan-fried.

PIER 23 DUNGENESS CRAB CAKE

Steps:

• For the pickled celery: Stir together the vinegar, salt and sugar in a small bowl. Add celery sticks, as many as can be covered with the solution. Cover and let cool 1 hour.
• For the crab cake: Preheat the oven to 350 degrees F.
• In a bowl add hot sauce, mayonnaise, mustard, lemon zest and juice. Mix thoroughly. Add scallion, parsley and 2 tablespoons finely chopped pickled celery (save the remainder for another use). Mix to incorporate. Add 1/2 cup panko. Mix.
• Add 1 pound crab meat, being careful not to break apart too much.
• Place the egg white and remaining 1/2 pound crab meat into a blender. Blend on high, until a smooth paste is achieved. Transfer to the bowl with the crab mixture.
• Mix to incorporate all. (Mixture should hold together when squeezed in hand. If very wet, add more panko.) Divide evenly into four portions and form into patties. Gently coat in the remaining panko. Set aside until ready to cook.
• Heat oil in an oven-safe saute pan until hot. Carefully add crab cakes to pan. Sear until well browned, 1 to 2 minutes, then flip and sear other side, 1 to 2 minutes more.
• Transfer pan to oven and bake for 7 to 10 minutes. Remove pan from oven and place crab cakes on a paper towel-lined plate.
• In mixing bowl, mix lettuces and Pepitas with champagne vinaigrette. Spoon 2 tablespoons Mustard Crema onto a serving plate. Divide salad among plates.
• Top each with crab cakes. Serve with lemon wedges.
• Preheat oven to 350 degrees F.
• In a small bowl, toss pumpkin seeds with oil and salt. Transfer to a baking sheet and bake until toasted, 10 to 12 minutes.
• Mix mascarpone, mustard and lemon zest and juice in a bowl until well mixed. Thin with heavy cream until desired consistency. (It should be spreadable and smooth.) Season with salt to taste. Reserve cold until ready to serve.