A dear childhood friend appeared this afternoon and gave me SIX fresh-from-the- bay Dungeness crab from his pots. Wahine and I devoured two tonight with drawn butter, and we agreed these bugs are absolutely superb–sweet meat, packed shells, absolutely clean inside and out. The Aga Khan could not source better crab.
But now, I’m thinking crab cakes for the rest tomorrow night.
Asking for preps that are as extraordinary as the ingredient.
Thanks.
Not extraordinary, but I like the one from Boulevard in SF. I figure simple is better with extraordinary ingredients.
Described here
And here
When such good crab is at hand, I’m of the school “less is more”.
For each pound of lump crab:
1 large egg, beaten
2 T. mayonnaise
2 T. minced scallion green
1/4 t. Old Bay seasoning
1/4 t. tabasco
4 t. cream
Salt
Pepper
10 saltine crackers, crushed (about 1/2 cup)
Around these parts, I’m using blue crabs and this is generally the jumping off point. Recipe from a market near Kiawah Island SC.
Thanks, Everyone.
I’m gonna try this one from Dickie Brennan’s: https://www.google.com/amp/s/www.nola.com/entertainment_life/eat-drink/how-to-make-perfect-crab-cakes-at-home-with-3-recipes-to-try/article_8708cb9b-b477-5c53-b012-47a62d6d5d21.amp.html
So the Brennan’s cakes were very good.
The thing about this prep is that there is no binder, so care must be taken to keep the cake together. I didn’t have the correct size ring molds at the beach house (which are what the restaurant uses to griddle both sides) These didn’t end up as hash, but they were… loose. The ravigose sauce was lovely.
