Eta Classic Crab Cakes Tom Douglas Recipes

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

Ingredients

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

More about "eta classic crab cakes tom douglas recipes"

I LOVE CRAB CAKES!: 50 RECIPES FOR AN AMERICAN CLASSIC

May 1, 2006 Buy I Love Crab Cakes!: 50 Recipes for an American Classic Illustrated by Douglas, Tom, Lance, Shelley (ISBN: 9780060881962) from Amazon's Book Store. Everyday …
From amazon.co.uk
Reviews 66
Author Tom Douglas, Shelley Lance

See details

I LOVE CRAB CAKES!: 50 RECIPES FOR AN AMERICAN CLASSIC

May 9, 2006 Tom offers up dozens of his famous crab cake recipes, including classic crab cakes from East and West, North and South, plus newer innovations such as Wild Ginger Crab …
From amazon.ca
Reviews 65
Author Tom Douglas, Shelley Lance

See details

RECIPE: ETTA'S NEW DUNGENESS CRAB CAKES | THE SEATTLE TIMES

May 3, 2006 Put bread crumbs in a shallow container and stir in parsley. Lightly dredge the crab cakes on both sides in the bread crumbs. Cover with plastic wrap and chill for at least 1 hour …
From archive.seattletimes.com

See details

CLASSIC DUNGENESS CRAB CAKES | OREGON STATE UNIVERSITY

Transfer the crab cakes to four plates and serve each plate with a ramekin of green cocktail sauce and a lemon wedge. This recipe from crab cakes features Oregon Dungeness crab. It was …
From seagrant.oregonstate.edu

See details

I LOVE CRAB CAKES! 50 RECIPES FOR AN AMERICAN CLASSIC - GOODREADS

May 1, 2006 Tom offers up dozens of his famous crab cake recipes, including classic crab cakes from East and West, North and South, plus newer innovations such as Wild Ginger Crab …
From goodreads.com

See details

THESE CRAB CAKES ARE A CRUST ABOVE | THE SEATTLE TIMES

May 3, 2006 When the Northwest took its first bite of Tom Douglas' crab cakes at Seattle's Cafe Sport in the mid 1980s, it was a revelation. ... Now Douglas, along with longtime associate …
From archive.seattletimes.com

See details

CRAB CAKES RECIPE - LOS ANGELES TIMES

Jun 14, 2006 He put one on his first menu, adapting a Delaware recipe to the Pacific crab, and restaurant reviewers could write about nothing else. Now he is so famous for his crab cakes …
From latimes.com

See details

RECIPE | CLASSIC DUNGENESS CRAB CAKES - TOM DOUGLAS

Perfectly seasoned, tender, and rich with fresh crab flavor. This classic Dungeness crab cake recipe from Tom Douglas is perfect for seafood lovers.
From tomdouglas.com

See details

ETTA'S CRAB CAKES (TOM DOUGLAS) RECIPE - RECIPEOFHEALTH

Get full Etta's Crab Cakes (Tom Douglas) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Etta's Crab Cakes (Tom Douglas) recipe with 1 large egg yolk, 1 …
From recipeofhealth.com

See details

STEVEN'S GUIDE & RECIPE TO PERFECT CRAB CAKES - TOM …

To make crab cakes, put the crabmeat, mayonnaise, Crab Cake Mix, lemon zest, dill, chives, salt and pepper in a large bowl. Mix everything together gently with a rubber spatula. Pour the remaining 2 cups of panko into a shallow container. …
From tomdouglas.com

See details

I LOVE CRAB CAKES! : 50 RECIPES FOR AN AMERICAN CLASSIC

I love crab cakes! : 50 recipes for an American classic Bookreader Item Preview ... 50 recipes for an American classic by Douglas, Tom, 1958-Publication date 2006 Topics Cooking (Crabs) …
From archive.org

See details

HERE IS A MOUTHWATERING RECIPE MADE... - EAT OREGON SEAFOOD

Here is a mouthwatering recipe made by Chef Tom Douglas from Seattle Kitchen, Tom Douglas Restaurants. Enjoy this Etta's Classic Dungeness Crab Cakes Recipe! Find this recipe and …
From facebook.com

See details

ETTA’S CLASSIC DUNGENESS CRAB CAKES

Put the breadcrumbs in a shallow container and mix in ½ cup of the chopped parsley (reserve the remaining ¼ cup chopped parsley for the crab cake mixture). Set aside. In a large bowl, …
From oregondungeness.org

See details

ETTA'S CLASSIC CRAB CAKES RECIPE - THE WASHINGTON POST

May 30, 2006 Add 4 crab cakes to each pan. Gently fry until hot through and golden brown, about 4 minutes per side or until an instant-read thermometer registers 155 degrees. Serve with lemon wedges.
From washingtonpost.com

See details

ETA CLASSIC CRAB CAKES TOM DOUGLAS RECIPES

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 …
From tfrecipes.com

See details

CHEF REVEALS TASTY SECRETS OF CRAB CAKES, FROM CLASSIC TO NEW WAVE

Jul 2, 2006 (Recipes adapted from “I Love Crab Cakes” by Tom Douglas with Shelley Lance, William Morrow, 2006, $19.95) Originally Published: July 2, 2006 at 4:32 PM MST Share this:
From denverpost.com

See details

I LOVE CRAB CAKES! : 50 RECIPES FOR AN AMERICAN CLASSIC - GOOGLE …

Some swear by classic Chesapeake Bay crab cakes, and some by spicy Creole crab cakes, while others maintain that Pacific Northwest crab cakes can't be beat. In I Love Crab Cakes!, award …
From books.google.com

See details

RECIPE OF THE MONTH: ETTA'S CLASSIC DUNGENESS CRAB CAKES

Aug 2, 2021 My wife got me this book, I Love Crab Cakes by Tom Douglas, with Shelley Lance and it has dozens of Crab Cake recipe's in it, along with some sauce recipe's.
From theanglersmark.blogspot.com

See details

ETTA’S NEW CRAB CAKES – MOVEABLE FEAST - RELISH

Heat 3 Tbs. of the butter in a large nonstick skillet over medium heat. When the butter melts, add four crab cakes to the pan. Gently fry the crab cakes until they’re golden brown on both sides …
From moveablefeast.relish.com

See details