Dungeness Crab Cakes

Dungeness Crab Cakes

 

Dungess Crab Cakes

Ingredients:

Equipment: sauté pan, large mixing bowl, Le Creuset non stick pan

  • 1 Tbsp Avocado or Grapeseed Oil
  • 3 Tbsp Onion, peeled, minced
  • 3 Tbsp Celery, minced
  • 3 Tbsp Red Bell Pepper, finely diced
  • ¼ Tsp Sea Salt
  • 1/8 Tsp Milled Black Pepper

 

  • 6 oz Fresh Snapper or Cod fillet, ground fine in a food processor
  • 8 oz Dungeness Crab meat, drained
  • 1 each Egg, beaten
  • ¼ Cup Whipping Cream, 33%
  • 1 Tbsp Fresh Tarragon (or flatleaf parsley) chopped fine
  • 2 Tbsp Avocado or Grapeseed Oil for frying

 

  • 1 Cup Green Cabbage, finely sliced
  • 2 Tbsp Olive Oil
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tsp Sugar or honey
  • To taste Sea Salt, Milled Pepper
  • 1 Tbsp Cilantro, chopped fine (sub–Italian Parsley or Basil)
  • ½ Cup Micro greens for garnish (optional)

Method:

  1. For the crab cakes preparation, heat oil in a sauté pan and cook vegetables over medium heat until translucent, adding seasoning at the end. Place on a plate and refrigerate.
  2. In a large bowl, add ground fish, sauteed vegetables, egg, whipping cream, tarragon and mix well. Shape into 4 equal patties and refrigerate until service.
  3. For the slaw, combine all ingredients except the micro greens. Mix well, let stand at room temperature while you are cooking the crab cakes. Mix again prior to plating.
  4. To assemble, heat oil in a La Creuset non stick pan over medium heat, add the cakes and cook for 6-8 minutes or until golden brown. Flip the cakes and continue cooking until an interior temperature of 140 F is achieved. Finish in the oven if required.
  5. Place cooked crab cakes on a warm serving plate. Top with slaw and micro greens. Serve immediately. 

 

- Serves 4 cakes or 12 small reception sized cakes
Filed Under: appetizer, fish & seafood.