Spicy Dungeness Crab Cakes
This recipe makes 4 crab cakes and it doesn’t take more than 30 minutes to make if you buy the fresh crabmeat. Make sure your crabmeat has large pieces in it. Carefully pick over the crabmeat to remove any small pieces of shells. I finely grind the saltine crackers in my blender.
1/4 cup finely chopped red onions
1/3 cup finely chopped red and yellow mini peppers
3 TBS finely chopped celery
3 TBS butter
1 TBS crème fraîche or sour cream
½ tsp dry mustard
½ tsp Worcestershire sauce
1/8 tsp cayenne pepper
¼ tsp salt
2 TBS thinly sliced green onions
16 saltine crackers
½ Ib crabmeat
1 TBS canola oil
Heat one tablespoon of butter in a frying pan and sauté the onions, peppers, and celery over low heat, stirring occasionally until the vegetables are softened.
Whisk the egg, créme fraîche, mustard, Worcestershire sauce, cayenne and salt in a bowl. Now stir in the green onions and ¼ cup of the ground crackers. Carefully fold in the crabmeat.
Form into 4 cakes and coat with ground saltine crackers. There will be some leftover ground crackers.
Heat the oil and 2 tablespoon of butter in a frying pan. Fry the crab cakes until golden brown for about 8 minutes, turning them over once.
recipe by Gourmet Magazine