Dahlia Lounge Crab Cakes Recipes

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DAHLIA LOUNGE CRAB CAKES



DAHLIA LOUNGE CRAB CAKES image

Categories     Shellfish     Fry

Number Of Ingredients 19

10 slices supermarket white bread (about 1/2 loaf)
3/4 cup chopped fresh flat-leaf parsley
1 large egg yolk (see Note, Page 24)
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
7 teaspoons Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
1 pound fresh cooked Dungeness crabmeat, picked
over for bits of shell and cartilage with claw meat
and large pieces of crab left whole
1/4 cup chopped onions
1/4 cup seeded and chopped green bell peppers
1/4 cup seeded and chopped red bell peppers
Unsalted butter for panfrying, about 6 tablespoons

Steps:

  • 1. Tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs. (You should have about 6 cups crumbs.) Remove the bread crumbs to a shallow pan and mix in 1/2 cup of the chopped parsley (reserve the remaining 1/4 cup for the crabcake mixture). Set aside. 2. In a food processor, combine the egg yolk, lemon juice, Worcestershire, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper and pulse to combine. With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise. Remove the mayonnaise from the food processor and refrigerate. 3. Place the crabmeat in a cheesecloth-lined sieve set over a bowl. Pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible. Place the chopped onions and bell peppers in a sieve set over a bowl and use your hands to squeeze out as much juice as possible. In a large bowl, combine the onions and bell peppers with the remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine. Add 1 cup of the bread crumb-parsley mixture and combine. Do not overwork the mixture or the crabcakes may get gummy. Gently form 8 patties and roll the patties lightly in the remaining bread crumb-parsley mixture. Leave the crabcakes in the pan of bread crumbs until you sauté them. 4. Preheat the oven to 425°F. Using a nonstick sauté pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned. When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5 to 8 minutes.

ETTA'S CRAB CAKES (TOM DOUGLAS)



Etta's Crab Cakes (Tom Douglas) image

Living in Seattle, and having eaten these at Etta's, I can attest that Etta's Crab Cakes are superb. They are included in "I Love Crab Cakes: 50 Recipes for an American Classic" by Tom Douglas with Shelley Lance and have been "rereleased" (so to speak) on numerous other websites. One hour of the estimated preparation time is chilling time. Timing is based on buying (admittedly pricey)Dungeness crab meat. If buying cooked crabs and planning to extract crab meat yourself, add at least an hour.

Provided by BarbryT

Categories     Crab

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 large egg yolk
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped onion
2 teaspoons chopped parsley
1 teaspoon Tabasco sauce
1/2 teaspoon paprika
1/2 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/4 cup sour cream
1 lb fresh dungeness crabmeat, picked clean of shell and lightly squeezed if wet
4 cups fresh breadcrumbs
3 tablespoons chopped parsley
4 tablespoons approx. unsalted butter

Steps:

  • In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
  • Pulse to mince the vegetables and combine the ingredients.
  • With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
  • Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
  • Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
  • Put the fresh bread crumbs in a shallow container and stir in parsley.
  • Lightly dredge the crab cakes on both sides in the bread crumbs.
  • Chill for at least 1 hour (preferably longer).
  • Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
  • Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
  • Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.

Nutrition Facts : Calories 794.3, Fat 36, SaturatedFat 12.7, Cholesterol 151, Sodium 1301.8, Carbohydrate 80.3, Fiber 5.3, Sugar 7.5, Protein 35.6

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