Prep 15 mins
Cook 15 mins
Dungeness crab is my favorite type of shell food. It also reminds me of Christmas eve as a child where my grandma had all you can eat crab. I got this recipe from "Pacific Passions Cookbook" by Karen Barnaby.
- 73.94 ml unsalted butter
- 59.14 ml onion, finely chopped
- 59.14 ml celery, finely chopped
- 177.44 ml milk
- 88.74 ml flour
- 2 large egg yolks
- 2.46 ml salt
- 0.52 ml Tabasco sauce
- 9.85 ml fresh parsley, finely chopped
- 354.88 ml dungeness crabmeat, picked over and squeezed dry
- 354.88 ml breadcrumbs
- 1 large egg
- 29.58 ml water
- 236.59 ml flour
- vegetable oil (for frying)
- Melt the butter in a saucepan over low heat. Sauce the onion and celery until the vegetables are very soft but not brown. While they are cooking, heat the milk to a simmer.
- Add the 6 tablespoons flour to the vegetables and cook over low heat, stirring constantly for 3-4 minutes. Slowly whisk in the hot milk. The mixture will be very thick. Continue stirring until the mixture comes to a boil.
- Remove from the heat and beat in the egg yolks one at a time. Beat in the salt, pepper, Tabasco sauce and parsley. Spread onto a large baking sheet and cool completely. Transfer to a bowl and stir in the crab meat. Refrigerate until firm.
- Form the mixture into 12 fat, hamburger-shaped cakes. Sprinkle a baking sheet with ½ cup of bread crumbs. Beat the egg with the water in a shallow bowl. Spread the flour and remaining breadcrumbs on separate plates. Coat each cake in flour, then in the egg, then in the breadcrumbs and place on the baking sheet.
- Heat 1 inch of vegetable oil in a large heavy frying pan over medium-high heat. Without overcrowding, fry the crab cakes until they are golden brown on both sides. Remove and drain on absorbent paper. Keep the cooked crab cakes warm in a 200 F oven while frying the rest. Serve immediately.