Meridian Dungeness Crab Cakes
Featured: Dungeness Crab
Chef John Nelson, Meridian
Ingredients
- 2 pounds of crab meat
- 2 tablespoons of good quality mayonnaise
- 1 scant tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon horseradish
- Couple splashes hot sauce, or more if you like
- 1 large egg
- 3 tablespoons flour
- 1/2 teaspoon baking powder
- 1/4 cup unbaked cracker meal
- 1 tablespoon chopped flat-leaf parsley
- 2 green onions, thin sliced
- 1/2 teaspoon white pepper
- Butter for frying
Instructions
- Whisk mayonnaise with all wet ingredients until creamy smooth.
- Whisk in flour, baking powder, cracker meal and pepper until completely blended with your wet ingredients.
- Add parsley and green onion and blend into the wet mixture.
- Fold in crab meat gently so you do not break it in to small pieces; you want to have big chunks for great texture in your cakes. If your mixture seems a bit wet, wait for at least five minutes for the cracker meal to fully absorb the moisture. If the mixture still seems a bit too loose, don’t add more cracker meal, but dust the top of the mixture with flour and carefully fold it in.
- Fry cakes in butter on moderate heat until golden brown on each side. A good cake should be golden outside and just a touch underdone on the inside.