The Original's Dungeness Crab Cakes

The Original's Dungeness Crab Cakes
serves 4

  • 1 lb. Dungeness crab meat
  • 1 Tbs olive oil
  • 1 small Yellow onion, minced
  • ½ bulb fennel, minced
  • ½ red bell pepper, minced
  • ½ stalk celery, minced
  • ½ cup mayonnaise
  • ½ cup panko bread crumbs
  • 1 tsp parsley, minced
  • 1 tsp chives, minced
  • 1 tsp tarragon, minced
  • ¼ teaspoon cayenne
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • Zest of 1 lemon
  • Salt and pepper

In a small sauté, sweat the vegetables with the olive oil until tender.
Combine with the remaining ingredients and form into 2 ounce cakes.
Pan fry in a little olive until golden brown.

Blood orange hollandaise - makes 1 cup

  • 3 egg yolks
  • zest and juice of 1 blood orange
  • 1 cup butter, clarified and melted
  • salt, pepper and cayenne to taste

In a small deep mixing bowl combine egg yolks, zest and 1 teaspoon of blood orange juice.
Place the bowl over barely simmering water in a small sauce pan. Whisk constantly until thickened.
Remove from heat and slowly add the butter. Adjust consistency with the juice and season with the salt, pepper and cayenne to taste.
 

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