CRAB CAKES 1

Drain crab meat over bowl in fine sieve. While there, pick through it with gloved hands, to remove any cartilage or shells that are left. One pound of Dungeness crab can have up to 1/3 cup of liquid. Since we don’t add filler, we remove most of it so filler is not necessary. Do be careful not to make crab too dry, as much of the flavor is in that liquid. Note, you can save the liquid for other uses.

Combine EVOO, shallot, garlic, fresh ginger, crab and mayonnaise. Shape into desired patties. We typically use 1 1/2 ounces per patty. Reserve for service in refrigerator.
At service, place EVOO and a little butter, if desired, into pan. Heat to medium high and place crab cakes into pan. Cook one side about 3 minutes. Turn and cook 2-3 more minutes to internal temperature of 145ºF. Finished cakes should be golden brown on both sides. Blot on towel and serve immediately.

CHEF’S NOTE: Because crab is so saline, we do not add salt at all. If it needs it a little crunchy salt at the table should be enough. Oh, what to do with the drained liquid. Freeze it to add to your next cioppino (seafood stew), or freeze in ice cube tray for use as part of a shrimp or crab bloody Mary cocktail.