Dungeness Crab Cakes

Name: Dungeness Crab Cakes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it); 59 milliliters 1/2 stick unsalted butter, divided; 118 milliliters chopped shallots; 1 teaspoon kosher salt; 2 larges eggs; 2 teaspoons Worcestershire sauce; 1 teaspoon sweet paprika; 1 teaspoons freshly ground black pepper; 2 Tbsps prepared tartar sauce; 1 teaspoon lemon zest; 0 teaspoons Tabasco sauce; 2 Tbsps chopped fresh parsley; 4 slices About white bread, crusts removed, torn into small pieces, yielding 2 cups; 158 milliliters fresh breadcrumbs

If you want to add more pescatarian recipes to your recipe box, Dungeness Crab Cakes might be a recipe you should try. This recipe serves 12. One serving contains 132 calories, 10g of protein, and 6g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, bread, paprika, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. Plenty of people really liked this hor d'oeuvre.

Instructions

Heat one tablespoon of butter in a small skillet over medium high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the shallots and a half teaspoon of salt.

Ingredients you will need

Shallot

Salt

Cook until the shallots are translucent, a couple minutes. Do not brown.

Ingredients you will need

Shallot

Let the shallots cool.

Ingredients you will need

Shallot

Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots.

Ingredients you will need

Worcestershire Sauce

Ground Black Pepper

Tartar Sauce

Lemon Zest

Shallot

Paprika

Parsley

Tabasco Sauce

Egg

Salt

Equipment you will use

Whisk

Gently fold in the crabmeat and torn bread, taking care again to not break up the lumps of crab meat. The mixture will be very wet.

Ingredients you will need

Crabmeat

Bread

Form the crab cakes: Using your clean hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you've made 12 crab cakes.

Ingredients you will need

Crab

Coat with breadcrumbs: Line a rimmed tray with a piece of wax paper just large enough to hold the cakes, and sprinkle the bottom of the tray with half of the bread crumbs.

Ingredients you will need

Breadcrumbs

Equipment you will use

Wax Paper

Set the crab cakes in one layer on the top of the layer of breadcrumbs and sprinkle them with the remaining breadcrumbs.

Ingredients you will need

Breadcrumbs

Crab

Chill: Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.

Ingredients you will need

Crab

Equipment you will use

Wax Paper

Heat the remaining 3 tablespoons of butter in a large nonstick skillet on medium-high heat until the butter melts and foams up.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.

Ingredients you will need

Crab

Equipment you will use

Frying Pan

Equipment

Frying Pan

Whisk

Wax Paper

Ingredients

Servings:

454grams

lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it)59milliliters

1/2 stick unsalted butter, divided 118milliliters

chopped shallots 1teaspoon

kosher salt 2larges

eggs 2teaspoons

Worcestershire sauce 1teaspoon

sweet paprika 1teaspoons

freshly ground black pepper 2Tbsps

prepared tartar sauce 1teaspoon

lemon zest 0teaspoons

Tabasco sauce 2Tbsps

chopped fresh parsley 4slices

About white bread, crusts removed, torn into small pieces, yielding 2 cups 158milliliters

fresh breadcrumbs

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Crab works really well with Chardonnay, Pinot Grigio, and Riesling. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.