This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make delicious crab cakes.
Makes 8 crab cakes (four servings)
1 rib celery, peeled and finely chopped
½ cup white or yellow onion, finely chopped
¼ cup dry white wine (or water)
1 lb. Fresh Dungeness crab claw and/or body meat, picked over.
¼ cup Best Foods mayonnaise
Freshly ground black pepper to taste
1 cup panko (Japanese bread crumbs)
vegetable oil or clarified butter for sautéing
In a small sauce pan over medium-low heat, sweat the celery and the onion in the wine until softened and translucent and all the liquid has evaporated. Cool vegetables and add to a mixing bowl. Add the crab meat and mayo and mix well. Season with the black pepper.
Divide crab mixture into eight equal portions and shape into cakes approximately 2 ½ ounces each. Place the panko on a plate and roll each cake to lightly coat.
Heat oil in large sauté pan over medium heat and sauté the cakes until well browned on both sides. Drain on paper towels. Place two crab cakes on each of four warm plates and spoon on the remoulade.
1 cup mayo
2 Tbs. Dijon mustard, whole grain or smooth
¼ tsp. cayenne pepper
½ tsp dried, ground thyme leaves
½ tsp dried oregano, crumbled
2 T. capers, rinsed and finely chopped
2 T. white or yellow onion, finely diced
Combine all ingredients in a mixing bowl. Adjust seasonings. Can be kept for up to a week, tightly covered and refrigerated.