EatDrinkExplore.com

Thu04172014

Last update06:53:44 PM

Back You are here: Home RECIPES West Coast Crab Cakes
Saturday, 02 February 2013 23:52

West Coast Crab Cakes

Written by  Chef Christopher Douglas
West Coast Crab Cakes West Coast Crab Cakes Photo: Chef Christopher Douglas

WEST COAST CRAB CAKES

Serves: 4 people

With the SuperBowl just around the corner we thought it would be fun to show our congratulations to the Baltimore Raven's by serving Crabcakes at our party. While tradional Maryland Crabcakes are delicious this is our version. This recipe yields a bright, clean crabcake letting the crab shine.

 

INGREDIENTS:

 

  • 1 lb. crabmeat ( we used dungeness, being from northern California)
  • 1 bunch chives, finely chopped
  • 1 small handful fresh Italian flat leaf parsley, finely chopped
  • 1 small celery stalk, finely diced
  • 1 small handful celery leaf, finely chopped (this is a great way to use the tender leafs found on the inside of the stalk and add a fresh sweet and earthy element)
  • 1/4 red bell pepper, roasted and finely diced
  • 1 egg, beaten
  • 2 TBS aioli (garlic mayonaise, but regular will work just fine as well)
  • 2 TBS Dijon mustard
  • 2 lemons, zest from both, juice from one
  • Panko bread crumbs
  • A few TBS of olive or grapeseed oil
  • Couple shots of Tabasco Sauce (optional)

DIRECTIONS:

In a bowl combine all ingredients and mix thoroughly.  I try not to over mix and break up the lump crabmeat too much. After all of the ingredients are mixed, add a little bit of Panko (Japanese bread crumbs). I add just enough to barely help the crab mixture hold it's shape. Now you're ready to portion it out. I like to use my hands and form a cake, then coat the outside in Panko. Coating the outside of the cakes will also help them retain their shape. Place the cakes in a pan with the hot oil and fry until golden brown. That's it, now you're to eat these bad-boy West Coast puppies.

Media

GUEST: Chef Christopher Douglas HOSTS: Randol White and Patti Piburn

Additional Info

  • Global Identity: California Cuisine, North American
  • Meal Course: Appetizers, Entrées, Sides
  • Cooking Method: Fry
  • Featured on...: Sunday Funday
  • Protein Group: Seafood
Last modified on Monday, 04 February 2013 22:55
Login to post comments

Video Simulcast

Eat Drink Explore, California!
"Radio with pictures" Complete archive.

Radio Program

Eat Drink Explore Radio
*LIVE* Sunday mornings from 8:-10:00 (PT)

Free EDE Apps!

Online video updates
Watch/listen with your iPhone/Pad or Android device

We've got some great stuff here...

FACEBOOK

 

some_text 

TWITTER

 

some_text 

YOUTUBE

 

some_text 

RADIO RSS

 

some_text 

 

Our Pick Book:

Back in the Swing Cookbook

BACK IN THE SWING

The grassroots, non-profit, national organization Back in the Swing USA is out with the Back in the Swing Everyday Lifestyle Cookbook.

This 300-page, full-color, hard-bound book is co-authored by Barbara C. Unell, founder of Back in the Swing USA and cookbook author, Judith Fertig.