|
October 2001 - Alaska Crab Cakes with Dill Sauce
1 egg, slightly beaten
1 1/4 cup fresh breadcrumbs
1/4 cup mayonnaise
1/4 cup finely chopped parsley
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seafood seasoning
1/4 teaspoon dry mustard
pinch red pepper
1/4 teaspoon salt, or more, to taste
1/4 teaspoon black pepper, or more, to taste
2 cups flaked crab meat
2 tablespoons butter or margarine
2 tablespoons olive oil
In a medium bowl, combine beaten egg, 3/4 cup bread crumbs, mayonnaise, parsley, Worcestershire sauce, Old Bay seafood seasoning, mustard and red pepper. Add salt and black pepper to taste. Gently fold in crabmeat. It will be thick. Shape mixture into 6 balls; flatten into 3-inch cakes. Coat crab cakes with remaining 1/2 cup breadcrumbs. Cover; refrigerate 1 hour. In a large skillet, heat butter and oil. Pan-fry crab cakes on medium high for approximately 3 to 4 minutes on each side or until golden brown. Add more butter or margarine and oil to skillet as necessary. Serve with dill sauce, recipe below.
DILL SAUCE
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon dill weed
1 1/2 teaspoons lemon juice
Combine the above ingredients in a small bowl; stir until blended. Makes 1/2 cup of Dill Sauce. Serve with crab.
Life in Petersburg, Alaska offers a fresh bounty of dungeness, tanner(snow) and king crab which are readily available for our enjoyment most months of the year. Alaskans love crab and we consume a lot of it in our various creative recipes. Alaska Bob and his friends enjoy crab omlettes, crab quiche, crab chowder, crab tacos, crab soup, hot crab dip, crab rolls, crab in hot butter, and pickled crab tails. However, Alaska Bob’s favorite is the simple but elegant crab cake. From Maryland, to the Eastern Shore of Chesapeake Bay and on to Seattle, Alaska Bob’s research team has sampled various recipes for crab cakes. Although all crab cakes are created equal, Alaska crab meat is king. Crab cakes, they’re not just from Maryland anymore--- Alaska Bob
|
