Dungeness Crab Cakes With Orange Butter Sauce Recipes

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DUNGENESS CRAB CAKES



Dungeness Crab Cakes image

Crab cakes with Dungeness crab are a treat! They can be a little delicate, so a chill in the fridge before frying helps them from falling apart while frying.

Provided by Elise Bauer

Categories     Dinner     Crab     Fish Cakes     Seafood     Shellfish

Time 1h40m

Yield 12

Number Of Ingredients 14

1 pound lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it)
1/2 stick (1/4 cup) unsalted butter, divided
1/2 cup chopped shallots
1 teaspoon kosher salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
2 tablespoons prepared tartar sauce
1 teaspoon lemon zest
1/4 teaspoon Tabasco sauce
2 tablespoons chopped fresh parsley
About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups
2/3 cup fresh breadcrumbs

Steps:

  • Cook the shallots: Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.
  • Chill: Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.

Nutrition Facts : Calories 130 kcal, Carbohydrate 10 g, Cholesterol 78 mg, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, Sodium 371 mg, Sugar 2 g, Fat 6 g, ServingSize Makes 12 crab cakes, UnsaturatedFat 0 g

PIER 23 DUNGENESS CRAB CAKE



Pier 23 Dungeness Crab Cake image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 26

1 cup hot vinegar
1 tablespoon sugar
1 tablespoon salt
Celery sticks, for pickling
1 tablespoon hot sauce
1 tablespoon mayonnaise
1 tablespoon whole-grain mustard
1 lemon, zested and juiced, plus lemon wedges, for serving
1/2 bunch scallions, sliced thin
2 tablespoons finely chopped fresh parsley
2 cups panko breadcrumbs
1 1/2 pounds Dungeness crab meat
1 egg white
1/4 cup canola oil
1 cup mixed red and green butter lettuces
Pepitas, recipe follows
2 tablespoons champagne vinaigrette
Mustard Crema, recipe follows
1 cup pumpkin seeds
1/2 cup canola oil
Pinch salt
1 cup mascarpone
1/4 cup whole-grain mustard
Zest and juice of 1 lemon
2 tablespoons heavy cream
Salt

Steps:

  • For the pickled celery: Stir together the vinegar, salt and sugar in a small bowl. Add celery sticks, as many as can be covered with the solution. Cover and let cool 1 hour.
  • For the crab cake: Preheat the oven to 350 degrees F.
  • In a bowl add hot sauce, mayonnaise, mustard, lemon zest and juice. Mix thoroughly. Add scallion, parsley and 2 tablespoons finely chopped pickled celery (save the remainder for another use). Mix to incorporate. Add 1/2 cup panko. Mix.
  • Add 1 pound crab meat, being careful not to break apart too much.
  • Place the egg white and remaining 1/2 pound crab meat into a blender. Blend on high, until a smooth paste is achieved. Transfer to the bowl with the crab mixture.
  • Mix to incorporate all. (Mixture should hold together when squeezed in hand. If very wet, add more panko.) Divide evenly into four portions and form into patties. Gently coat in the remaining panko. Set aside until ready to cook.
  • Heat oil in an oven-safe saute pan until hot. Carefully add crab cakes to pan. Sear until well browned, 1 to 2 minutes, then flip and sear other side, 1 to 2 minutes more.
  • Transfer pan to oven and bake for 7 to 10 minutes. Remove pan from oven and place crab cakes on a paper towel-lined plate.
  • In mixing bowl, mix lettuces and Pepitas with champagne vinaigrette. Spoon 2 tablespoons Mustard Crema onto a serving plate. Divide salad among plates.
  • Top each with crab cakes. Serve with lemon wedges.
  • Preheat oven to 350 degrees F.
  • In a small bowl, toss pumpkin seeds with oil and salt. Transfer to a baking sheet and bake until toasted, 10 to 12 minutes.
  • Mix mascarpone, mustard and lemon zest and juice in a bowl until well mixed. Thin with heavy cream until desired consistency. (It should be spreadable and smooth.) Season with salt to taste. Reserve cold until ready to serve.

DUNGENESS CRAB CAKES WITH ORANGE BUTTER SAUCE



DUNGENESS CRAB CAKES WITH ORANGE BUTTER SAUCE image

Categories     Shellfish     Appetizer     Fry

Yield 8 appetizer servings

Number Of Ingredients 22

Crab Cakes:
1/4 cup milk
2 slices white bread
1 pound fresh Dungeness or other local fresh crabmeat
1/2 cup mayonnaise
1 large egg, lightly beaten
1 1/2 tablespoons finely chopped sweet red pepper
1 1/2 tablespoons finely chopped green onions
1 1/2 tablespoons finely chopped pickled ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups panko
1/2 cup vegetable oil
Orange Butter Sauce
Garnishes: shredded fresh spinach, julienned
sweet red pepper, grated orange zest
Orange Butter Sauce:
1/4 cup orange zest (about 3 oranges)
1 1/2 cups fresh orange juice
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 cup butter, chilled and cut into 1-inch pieces

Steps:

  • For Crab Cakes: Tear bread into rough pieces. Pour milk over bread in a small bowl. Stir together crabmeat and next 7 ingredients in a medium bowl. Squeeze milk from bread, discarding excess milk. Add bread to crabmeat mixture, and toss gently. Shape mixture into 8 patties; dredge in panko. Press additional panko onto each cake. Cover and chill at least 2 hours or overnight. Heat 1/4 cup oil in a large skillet over medium-high heat until hot; add 4 patties, and fry 3 to 4 minutes on each side or until golden. Repeat procedure with remaining oil and patties. Place crab cakes on a large baking sheet. Bake at 425° for 5 minutes. Spoon Orange Butter Sauce evenly onto serving plates. Place crab cakes over sauce. Garnish, if desired. Makes 4 main-dish servings or about 8 appetizer servings. For Orange Butter Sauce: Stir together first 4 ingredients in a non-aluminum saucepan; bring to a boil. Cook over medium-high heat 25 minutes or until mixture is reduced to 1/4 cup. Remove from heat. Gradually whisk butter into orange juice mixture. Serve immediately. Makes 1 1/2 cups.

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