Crab Cakes

[ClubChapin]

This has been a banner year for Dungeness crab in the Puget Sound.  It is hard to not make my limit everyday.


This past weekend, I made crabcakes.  They turned out delicious. 


I modified Tom Douglas's recipe to use a jarred mayo and panko, eliminating the need for a food processor/blender.
http://www.washingtonpost.com/pb/recipes/ettas-classic-crab-cakes/7141/


For those that do not know Tom Douglas, he is one of Seattle's top chefs and restaurateurs.  Probably the most nationally known Seattle chef.


He has two signature dishes, these crab cakes and a coconut cream pie.


I've never actually had his crabcakes.  Need to go try them (after crabbing season) and see how mine stack up.  (I've had the pie, and it is indeed excellent.)


This is the only pic:



If anyone is interested, I'll try to post my modified recipe after I get it typed up.

[Lumpy Coal]

I'd like the recipe please.

[ClubChapin]

As I mentioned, this is based on Tom Douglas's recipe linked above.  Rather than making my own bread crumbs and aioli, I used panko and mayo from a jar.  Also, I've quadrupled the recipe to accommodate a large harvest and crowd.

INGREDIENTS
6 cups Panko Bread Crumbs
3/4 cup finely chopped flat-leaf parsley
3 cups mayonnaise
4 teaspoons lemon juice
8 teaspoons Worcestershire sauce
4 - 6 teaspoons hot pepper sauce, such as Tabasco
5 tablespoons Dijon-style mustard
2 teaspoon sweet paprika
2 teaspoon chopped fresh thyme (or 1t dried thyme)
2 teaspoon celery seeds
1.5 teaspoon seasalt
1 teaspoon freshly finely ground black pepper
1 cup finely chopped yellow onion (prefer Walla Walla)
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
8 – 10 cups crabmeat, lightly squeezed if wet (8 – 10 Dungeness crab)
unsalted butter for frying
Lemon wedges, for garnish
Tartar Sauce
Sweet Chili Sauce

1: Mix 6 c Panko with 1/2c parsley; set aside

2: Mix 3c mayo, 4t lemon, 8t Worcestershire, 4 – 6t hot sauce, 5T Dijon, 2t paprika, 2t thyme, 2 t celery seed, 1.5t salt, & 1t black pepper; set aside

3a: In a large bowl, mix 1c onion, 1c green pepper, 1c  red pepper, & mayo mix; 
3b: add 8 – 10c crabmeat and lightly mix; 
3c: add 4c of the panko/parsley mix

4a: Form 3" x 1" patties and lightly coat with remaining panko mix (20 – 30 patties)
4b: Cover and chill 1 – 24 hrs.

5: Fry in butter over medium heat until 155F internal, about 4 mins on each side  (I found frying until crispy on each side, then holding in a 200 - 225F oven produced the best results.  I think you could hold it for 20 – 30 mins with no loss of quality, allowing for a whole batch to be prepared and served hot.)

6: Serve with lemon wedges &  tarter and sweet chili sauces.

[ClubChapin]

Crab tips from the actual chef:
http://blogs.seattletimes.com/reeltimenorthwest/2013/08/14/seattle-chef-tom-douglas-cracks-plenty-of-tips-on-dungeness-crab/

He has this to say about substituting panko for fresh bread crumbs:
"These days most of my chefs prefer to use panko, Japanese bread crumbs, instead of white bread, and the coarser textured panko does give the crab cakes a nice crisp coating when they are fried."

[Idahawk]

One if my favorite dishes , thanks for sharing ! The food and scenery look incredible ..


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[Matt_T]

Yum! Thanks for sharing your recipe.

Cheers -

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[SixZeroFour]

Crab cakes are so good and yours look excellent CC! Thanks for sharing

[Santo]

Those look delicious, thanks for the recipe.  Also, what's the story with the piece of cast iron that the crab cakes are cooking on?

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[ClubChapin]

Those look delicious, thanks for the recipe.  Also, what's the story with the piece of cast iron that the crab cakes are cooking on?

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Thanks.  Was easy and real tasty.


Griddle:
http://weberkettleclub.com/forums/weber-kettles-accessories/kettle-griddle/msg151424/#msg151424

[Santo]

Thanks, added to the wishlist  .

[ClubChapin]

The Stok works pretty well.

I make pancakes and eggs as well as philly cheese steaks on it.

[WNC]

Thanks for sharing, looks great!