Dungeness Crab Cake
Chef Tim Cuff
If Dungeness crab is unavailable, other crab meat, including canned, will produce similarly delicious results. Regular mayo with 1 tsp (5 mL) of lemon zest and a zip of lemon juice makes a great lemon mayo in a pinch.
500 g Dungeness crab meat (pick through to remove any shells)
1 cup (250 mL) fresh breadcrumbs, preferably focaccia
2 scallions (green onions), thinly sliced
1 roasted red pepper (seeds removed)
3 1/2 Tbsp (50 mL) lemon mayonnaise
1 1/2 cups (350 mL) panko breadcrumbs (available in Asian markets)
1/2 cup canola oil
In a bowl, mix crab meat, bread crumbs, scallions, and diced roasted red pepper. Add lemon mayonnaise and mix well. Form into pucks and coat with panko crumbs.
In a heavy-bottomed pan, heat canola oil to medium high and place crab cakes into pan. Carefully add cakes and brown on both sides until cakes are golden brown, about 5 minutes total.
Remove from pan and place on blotting tray to remove any oil. Serve immediately atop a small bed of mixed greens.
Serves 6.
source: "West Coast Wonder", alive #301, November 2007
