Ettas Crab Cakes Tom Douglas Recipes

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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

DUNGENESS CRABCAKES WITH GREEN COCKTAIL SAUCE



Dungeness Crabcakes with Green Cocktail Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 appetizer or 4 main-dish ser

Number Of Ingredients 26

10 slices supermarket white bread (about 1/2 loaf)
3/4 cup chopped fresh flat-leaf parsley
1 large egg yolk
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot pepper 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 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 pan frying, about 6 tablespoons
Green Cocktail Sauce, recipe follows
4 to 8 lemon wedges
8 ounces tomatillos, husked and cut into quarters
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 teaspoons green hot pepper sauce
1 teaspoon chopped garlic
1 teaspoon mustard seeds, toasted
1 teaspoon peeled and grated fresh horseradish

Steps:

  • 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 (reserving the remaining 1/4 cup for the crabcake mixture). Set aside.
  • In a food processor, combine the egg yolk, lemon juice, Worcestershire, hot pepper, 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.
  • 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 remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine. Add 1 cup of the bread crumbs-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 the bread crumbs until you saute them.
  • Preheat the oven to 425 degree. Using a nonstick saute 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, put them in the oven until they are heated all the way through, 5 to 8 minutes.
  • Serve 1 crabcake as an appetizer or 2 as an entree. Serve with a ramekin of cocktail sauce and a lemon wedge.
  • Cook's Note: The crabcakes hold together better if prepared a day ahead and stored in the refrigerator before cooking. Store them in the pan of bread crumbs, covered with plastic wrap.
  • Put the tomatillos in a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid, and discard. Put the drained puree in a small bowl and stir in the vinegar, sugar, pepper sauce, garlic, mustard seeds, and horseradish until combined.
  • Yield: 2/3 cup

CHESAPEAKE BAY CLASSIC CRAB CAKES



Chesapeake Bay Classic Crab Cakes image

Make and share this Chesapeake Bay Classic Crab Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 38m

Yield 8 large crab cakes

Number Of Ingredients 15

1 large egg yolk
1 tablespoon Old Bay Seasoning
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons cider vinegar
1/2 cup peanut oil or 1/2 cup canola oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon minced scallion, both white and green parts
1 lb lump blue crabmeat, drained and picked clean of shell
4 cups fresh breadcrumbs
1/4 cup chopped fresh parsley
4 tablespoons unsalted butter, about
4 lemon wedges

Steps:

  • Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; process until smooth.
  • Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.
  • Season with the salt and pepper (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium food processor, a mini processor, or a blender).
  • Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
  • Combine the bread crumbs and the parsley in a shallow container.
  • Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick and drop them into the bread crumb mixture.
  • Dredge the crab cakes on both sides; if you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or so.
  • When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.
  • Add about 2 tablespoons butter to each pan; when the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.
  • Slowly fry the cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.
  • If the crab cakes are browning too quickly, reduce the heat.
  • The internal temperature of a cooked crab cake should be 155° on an instant-read thermometer.
  • Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.

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