One of my favorite native, locally-harvested epicurean delights here on the Kitsap Peninsula is Dungeness crab. During the off-season, we normally draw from our stockpile of frozen ‘Seal-A-Meal’ bags, and use cracked crab meat in various recipes.
One of the better recipes we’ve come across is one for Dungeness Crab Cakes. What makes this recipe so delicious is that the cakes comes out so moist!
Ingredients:
1 pound of Dungeness crab meat
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled
Directions:
Combine all ingredients except the crackers. Add crackers crumbs in as close to sautéing as possible so that they crab cakes don’t get too moist from the other ingredients. Form into patties the size of small hamburger patties.
Sauté in a frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it’s crispy outside but moist and juicy inside.
A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice, or ketchup mixed with horseradish.
Serves/makes 6. Enjoy!
Rich Jacobson is a licensed real estate professional providing empowerment and relentless representation of clients throughout Kitsap County WA, and portions of Pierce, Mason, and Jefferson Counties. You can also find him at KitsaapLife.com and SoundBiteBlog.
