Alaskan Crab Cakes

Wonderful pan fried crab cakes made from Alaskan crab seasoned and combined with fresh garden vegetables. Serve plain or with your favorite remoulade, dill or tartar sauce.

Ingredients -

2 cups Alaska Dungeness Crabmeat
1 cup soft Bread Crumbs
1/4 cup minced Green Onion
1/4 cup Celery
3 tablespoons Mayonnaise
1 Egg, beaten
1 dash bottled Hot Pepper Sauce
1 dash Salt
1 dash Pepper
Flour
3 tablespoons Vegetable Oil

Preparation:

1. Combine crabmeat, bread crumbs, green onion, celery, mayonnaise, egg, hot pepper sauce, salt, pepper.

2. Chill at least two hours, if not overnight so flavors infuse with each other.

3. Shape mixture into 4 evenly sized crab cakes, each about 3/4 inch thick.

4. Dust with the crab cakes with flour.

5. In skillet, heat oil. Place crab cakes into pan gently. Saute crab cakes about 5 minutes per side, until golden brown.

Variations and Recipe Ideas:

For hot crab sandwiches, serve on toasted English muffins. Delicious served with chili sauce.

Crab Cake Tips -

Bread Crumbs

Crab cakes need several hours in the refrigerator for the flavors to combine and the breadcrumbs to absorb excess water. For firmer cakes, press crabmeat to remove excess water, and use a drier breadcrumbs to absorb moisture.

Crab Cake Tips -

Dungeness Crabmeat

Alaskan dungeness crabs are available in supermarkets, especially on the west coast. The dungeness, a smaller crab species, is plentiful and available fresh and frozen a good portion of the year. The dungeness also has other fisheries along the west coast.

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