Dungeness Crab Cakes

By Douglas Weinstein
Published on: January 5, 2018

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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.

Douglas Weinstein

Douglas Weinstein

Doug is the managing editor and co-founder of the Technology Insider Group. He is also the executive editor of the forthcoming Technology Designer Magazine, that debuts January 2019. Previously, he was the co-founder and Executive Director of the Elf Foundation, a non-profit organization that created Room of Magic entertainment theaters in children's hospitals across North America.

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