Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the states of New Jersey and Maryland. They can also be found in New England, the Gulf Coast, the Pacific Northwest, and the Northern California coast, where the crabbing industry thrives. While meat from any species of crab may be used, the blue crab, whose native habitat includes the Chesapeake Bay, is the traditional choice and generally considered to be the best tasting. In the Pacific Northwest and Northern California, the endemic Dungeness crab is a popular ingredient for crab cakes.
San Francisco Bay Area is blessed with an abundance of Dungeness crab, starting from October through February or so. This time,
for this crab cake, I used pricey Alaskan King crab, a meaty and delicious variety.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
This is a simple and quick recipe which can be made hours before, and fried right before it is served.
• 1 large egg
• 1½ Tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/16 tsp salt or to taste
• 1/16 tsp ground black pepper or to taste, or ¼ tsp hot sauce (optional)
• 200 g lump crab meat (already steamed and out of shells)
. . . pulled into bite-size pieces, excess water squeezed out
• 1/3 cup panko / Japanese white bread crumbs
• 2 Tbsp flat leaf parsley, or green onion, or combination of,
. . . also 1 tsp of fresh tarragon does wonders too (optional)
• vegetable oil for frying
• lemon wedges to serve on side (optional)
• tartar sauce to serve on side (optional)
◊ In a medium bowl, beat the egg lightly, add mayonnaise, mustard, salt and pepper (or hot sauce) and combine thoroughly.
◊ To the mixture, add crab meat, panko, parsley, and combine well. Divide the mixture into
4 equal portions. Shape mixture into 4 patties, pressing gently to flatten. Place patties on a large plate, cover with plastic wrap and refrigerate for at least 1 hour.
◊ Pour 1 Tbsp oil in a non-stick fry-pan, and heat at medium-high heat. Place the patties on the fry-pan and cook for 2 ~ 3 minutes on each side or until golden brown. To plate, if desired, place a wedges of lemon or some tartar sauce on the side. Serve with seasonal salad or greens of choice and warm, crispy French rolls and butter.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?