Crab is a popular and delicious delicacy here in the Northwest. Every restaurant you visit here in Seattle will have some type of crab dish on it’s menu. But my all time favorite recipe using crab is of course…the crab cake. Ludmilla brought me home some King Crab legs.. they were already cooked and ready to eat so what a great start for this dish!!! All I had to do was get the crab out!!! When I make crab cakes I want LOTS of crab, not a lot of filler like some recipes. So what I’m going to give you here is one with just that…So give it a try and tell me what you think??!! I use panko instead of crackers or flour for dusting the crab cake before frying it….it gives the crab cakes a great crispness and lightness that enhances the crab without overpowering it.
You can use so many different spices and flavorings, but my recommendation is..go lightly..enjoy the delicate and delicious flavor of that special crab that you’re using. These are so moist and tender..You won’t be sorry!!!!
I made a tarragon aioli for the dipping sauce…basically a tarragon and lemon mayonnaise…make it from scratch or use store bought mayo and add your own special flavorings!!
P.S. Use whatever crab you have…Dungeness, blue…whatever you have locally will work great!!!
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (saltines or ritz) as a binder
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Panko (or crackers or your choice) for dusting
1/2 cup peanut or canola oil
Favorite dipping sauce, for serving
In a large bowl, mix together all ingredients, except for the panko and oil.
Shape into patties and dust with panko.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
Serve warm with preferred sauce.
Beijos e Tchau!