These crab cakes are so simple to make! These also are great served as the starter course of your meal.
More of Linda's great
Crab Recipes
and
Appetizer Recipes
for more great cooking
ideas.
Dungeness Crab Cakes
Recipe Type:
Crab,
Seafood,
Seafood Appetizers,
Bread Crumbs,
Oranges
Yields:
4 servings
Prep time: 30 min
Cook time: 10 minutes
Ingredients:
1/2 pound cooked Dungeness crab meat*
1 1/2 cup Panko crumbs or fresh fine
bread crumbs, divided**
1/4 cup mayonnaise
1/4 cup half and half
cream
1 large
egg, slightly beaten
1 clove
garlic, minced
1/4 cup green onions, minced
1 tablespoon
capers, minced
2 tablespoons fresh
orange juice
Salt and pepper to taste
3 tablespoons butter
Orange Sauce (see recipe below)
*If you can't get
fresh crab, look for the pasteurized crab usually sold in the refrigerated case
of your supermarket or fish store.
**Check out
Making Homemade Bread Crumbs.
Preparation:
Carefully clean the crab meat of any shells or
cartilage. In a large bowl, gently combine the crab meat, 1/2 Panko crumbs,
mayonnaise, half and half, egg, garlic, onion, capers, orange juice, salt, and
pepper with a rubber spatula until mixture just clings together (do not over
mix).
Divide crab mixture into eight (8) portions and shape each into a flat, round cake about 1/2 inches thick. Place the
remaining 1/2 Panko crumbs into a shallow pie plate. Working with one cake at a time, lightly coat the cakes with the crumbs. Place onto a baking sheet lined
with either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried).
Prepare Orange Sauce. NOTE: Orange Sauce may be
made in advance and stored in the refrigerator until serving time.
In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan;
slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown,
turning once only with a spatula. If the crab cake browns too quickly, reduce
heat. The internal temperature should be 150 to 155 degrees F. with an
cooking thermometer. Remove from heat.
Remove from heat.
This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
Place the crab cakes on individual serving plates. Drizzle the crab cakes with the
Orange Sauce and serve immediately.
Makes 4 servings or 8 crab cakes.
Orange
Sauce:
1/3 cup low-fat sour cream
1 teaspoon grated
orange zest
2 tablespoons fresh-squeezed
orange juice
Dash granulated sugar or to taste
Dash freshly-ground black pepper
In a small bowl, combine sour cream, orange zest,
orange juice, sugar, and pepper.
Cover and store in refrigerator until ready to
serve.
