Our family tradition is to start the New Year with crab cakes. Dungeness crab season starts in December (see recipe), so there’s plenty to be had. Now, everyone and their grandmother has a recipe for crab cakes. This is my take on the classic, served with Black Currant Tartar Sauce, Roasted Asparagus and Caramelized Pear Chutney. A glass of Duckhorn Sauvignon Blanc is the perfect accompaniment to this wonderful dish.
1 lb Fresh Dungeness Crab or any of the excellent tinned varieties a decent fishmonger will have in stock
1 egg, lightly beaten
1 tablespoon Dijon mustard
2 tablespoon Veganaisse
¼ cup Orange bell pepper, finely diced
¼ cup Celery, finely diced
2 tablespoon Chives, finely chopped
3 scallions Finely diced, all of the white portion and two inches of the green stem
1 teaspoon Minced ginger
½ teaspoon Red chili flakes
¼ teaspoon Cold-pressed lemon oil
2 cups Panko bread crumbs
Preheat oven to 400 degrees F. Put a rack in the middle position.
Mix all of the ingredients (except the crab and bread crumbs) together and then fold in the crab meat. Do not overwork.
Create 8 – 10 crab cakes (do not compress or overwork). Lightly dredge in bread crumbs and transfer to a lightly greased baking sheet.
Bake crab cakes until golden, 15 – 20 minutes. Serve with lemon wedges.