Dungeness Crab Cakes, from Simply Classic from Junior League of Seattle
Serves 6. Chilling time 2 hours or overnight.
3 cups fresh bread crumbs, divided
2 large eggs, beaten
2 Tablespoons mayonnaise
2 Tablespoons each, all minced: onion, celery, red bell pepper
1 Tablespoon parsley, minced
1 medium clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon cayenne
1 pound fresh crabmeat
2 tablespoons olive oil
Chilling time 2 hours or overnight.
Mix together 1 cup bread crumbs, eggs, mayo, onion, celery, bell pepper, parsley, garlic and seasonings. Stir in crabmeat. Chill covered mixture for at least 2 hours or up to over night.
Shape crab mixture into 12 small cakes. Evenly coat each cake with remaining bread crumbs. You may not need all the crumbs. Heat oil in a large skillet over medium heat. Cook cakes until brown and crisp, about 5 minutes per side.
To serve, place a large spoonful of Orange Sauce on each plate and top with 2 crab cakes. Drizzle extra sauce over cakes. Alternative suggestions: serve hot crab cakes with Pineapple Salsa on the side or topped with an aioli sauce from the market.
2 large shallots, minced
1/4 cup white wine
1 cup orange juice, reduced by boiling to 2 Tbs
4 Tbs butter, cut into bits
2 Tbs plain yogurt
2 Tbs cream
1/4 tsp Tabasco sauce
In a non-reactive pan, heat shallots, wine and reduced orange juice until the liquid is further reduced to tablespoons. Gradually whisk in butter, stirring well after each addition. Remove from heat and stir in yogurt, cream and Tabasco.
2 cups pineapple, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup red onion, diced
1/2 jalapeño pepper, minced
2 tablespoons cilantro leaves, minced
1 tablespoon lime juice
1 tablespoon green onion, thinly sliced
For Pineapple Salsa, combine all ingredients in a medium-sized bowl. Stir well, cover and refrigerate 2 to 4 hours. Bring to room temperature before serving.