Dungeness Crab Cakes with Sundried Tomato Puree
and Parsley Cream
Note: This recipe must be made one day ahead of serving.
Crab Cakes
3 pounds Dungeness Crab Meat (squeezed dry)
1 cup Diced Red Onion
1 red Pepper (roasted, peeled and diced)
2 Anaheim chilis (roasted, peeled and minced)
1 Serrano chili (minced)
¾ cup mayonnaise
2 ounces whole grain mustard
1 teaspoon cracked black pepper
1 tablespoons rough chopped parsley
2 cloves garlic (minced)
Juice of one lemon
-
Briefly sauté the chilis in a little butter
-
Carefully mix all the ingredients together; you do not want to break up the crab meat.
-
Form into -1/2 oz patties. Place on a sheet pan lined with parchment paper and freeze overnight.
Breading Mixture
1pound white bread
1pound corn bread
2 eggs, slightly beaten
1 ½ cups flour
 |
Break up white bread and cornbread and place on acookie sheet. Bake at 375°F until dry, stirring occasionally. |
|
|
Blend in a food processor until fine. |
Breading the Cakes
-
Place breading, eggs and flour into separate bowls. Remove cakes from the freezer.
-
Take individual cakes and lightly dust them in the flour then submerge in the egg wash.
-
Pack tightly with breading mixture.
-
You want the cakes to be completely defrosted before cooking. They can sit at room temperature until they begin to soften; finish defrosting in the refrigerator.
Cooking the Cakes
-
Make sure the cakes are completely defrosted.
-
Heat a skillet on medium heat and add 1 tablespoon of oil.
-
Cook the cakes until they are golden brown on both sides and hot through the middle.
-
Sundried Tomato Puree
1 cup sundried Tomatoes
1/4 cup chopped onions
1 tsp mnced garlic
11/4 cup chicken stock
1/2 tsp granulated sugar
1 tsp chopped fresh herbs
1/2 T olive oil
1/4 cup white wine
White wine vinegar to taste
Salt and freshly ground pepper
-
In a medium saucepan sauté onions, garlic and herbs in olive oil. Add wine and reduce until almost dry.
-
Add stock and the tomatoes and simmer until tomatoes become soft. Remove from heat and puree in blender.
-
Strain mixture through a course sieve. Add sugar and season to taste with salt, pepper and vinegar.
Parsley Cream
1 bunch fresh parsley
1/2 cup crème fraiche
2 T rice wine vinegar
1 clove minced garlic
Juice of two lemons
Salt and freshly ground pepper
-
Combine all ingredients in a blender and purée until smooth. Season to taste with salt
and pepper.
©Tarbell’s 1995