Crab Cakes
Terry Clotiaux and Brian Derby (source unknown)
Yield: 12 cakes
1/2 small onion, finely diced
4 green onions, finely chopped
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 stalk celery, finely diced
1/2 cup plus 2 Tbsp butter
1 lb fresh lump crab meat or Dungeness crab meat
1 egg beaten
1/2 cup unseasoned fresh bread crumbs, plus more if needed
1/4 cup heavy whipping cream
1 Tbsp chopped parsley
1 Tbsp lemon juice
1/2 Tbsp dry mustard
1 tsp salt
1 tsp pepper
1 cup flour
3 lemon wedges
Tartar or remoulade sauce, optional
Yield: 12 cakes
We first tried out this recipe in the early ’90s. We've only made these a couple of times because they’re a tad labor intensive, but oh, the results are heavenly. (Dec 1996)
1/2 small onion, finely diced
4 green onions, finely chopped
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 stalk celery, finely diced
1/2 cup plus 2 Tbsp butter
1 lb fresh lump crab meat or Dungeness crab meat
1 egg beaten
1/2 cup unseasoned fresh bread crumbs, plus more if needed
1/4 cup heavy whipping cream
1 Tbsp chopped parsley
1 Tbsp lemon juice
1/2 Tbsp dry mustard
1 tsp salt
1 tsp pepper
1 cup flour
3 lemon wedges
Tartar or remoulade sauce, optional
Sauté onion, green onions, red and green bell peppers and celery in 2 Tbsp butter over medium-low heat until soft, 5-7 minutes. Cool.
Mix sautéed vegetables by hand with crab meat, egg, bread crumbs, whipping cream, parsley, lemon juice, mustard, 1/2 tsp salt and 1/2 tsp pepper. (Note: over-mixing will cause crab meat to break up too much.) If mixture is too runny to from cakes, add more bread crumbs. If too dry, add more cream until cakes can be formed. Divide mixture into 12 equal portions (about 1/2 cups each) and pat into cakes about 3/4-inch thick. Place cakes on wax paper lined plate. (Note: Cakes can be prepared up to 6 hours ahead and refrigerated.)
Heat remaining 1/2 cup butter in small saucepan over low heat until butter melts and separates. Spoon off any foam on top of butter. Spoon off clear, clarified butter, leaving the milky residue in pan. In cast iron or heavy-bottomed skillet, heat 1/8-inch clarified butter over medium heat.
Combine remaining 1/2 tsp salt, remaining 1/2 tsp pepper and flour. Lightly dust crab cakes with seasoned flour. Carefully place 1 end of each cake in skillet, allowing cake to fall gently away from you. (Note: Do not over-crowd pan when frying or crab cakes will not brown properly.) Cook each cake until browned on both sides, about 4 minutes per side. Transfer cakes to baking sheet.
Bake at 375˚F until light and fluffly, 10-15 minutes. Serve with lemon wedges and tartar or remoulade sauce.