Dungeness Crab Cakes

It's Dungeness Crab season here in the Bay Area and I think they're especially tasty this year. The crab has been super sweet and tender... really delicious. Tonight I made my favorite crab cakes that are packed full of crab meat with very little else. They're rich and delicious and allow the flavor of the crab to shine through. Best of all, they're super easy to prepare.

Tonight I served the crab cakes with a simple pea puree and a light yogurt sauce with mustard and capers. I've included the recipes for both below as well. A little sparkling wine and it's a proper holiday season dinner with no fuss.... truly 'Dinner Tonight Style'.

Enjoy!

Dungeness Crab Cakes:

Yields 4 large crab cakes

1/2# lump crab meat, picked clean

1/4 cup gluten free bread crumbs, plus more for coating 

1 rib celery plus celery leaves, finely diced

2 scallions, finely minced

1 tsp Old Bay seasoning

2 large eggs

sea salt & freshly grated black pepper

olive oil for frying

1) In a small bowl, mix together the crab meat, celery & leaves, scallions, Old Bay seasoning, and 1/4 cup bread crumbs. Stir together to combine. Season to taste with salt & pepper. Add 1 egg and stir together with a fork until the mixture just holds together. Form the mixture into 4 equal sized patties.

2) In a small bowl, whisk the remaining egg lightly. In another small bowl, add about 1/4 cup more bread crumbs. Heat the olive oil in a large skillet. While the oil is heating, dredge the crab cakes first in the beaten egg and then in the bread crumbs. When the oil is very hot, but not smoking, add the crab cakes. Turn the heat to medium high. Cook the cakes about 3 minutes on each side until the outside is deep golden brown and crispy and the middle is heated through.

For the Pea Puree:

1, 10 oz bag frozen peas

1/4 cup vegetable stock

2 TB butter

sea salt & freshly ground pepper, to taste

1) Melt 1TB butter in a small saucepan over medium heat. Add the frozen peas and the vegetable stock and simmer until the peas are tender and very bright green, about 4 minutes. Transfer the mixture to a blender with the remaining 1 TB butter and puree until mixed but still a little chunky. Serve warm, with the crab cakes.

For the Yogurt Sauce:

1, 3oz container 2% plain greek style yogurt

1 TB whole grain mustard

2 tsp capers, drained

1) In a small bowl, stir together all the ingredients. Place a dollop of the mixture on top of each crab cake, just before serving.

(* To make enough gluten free bread crumbs for this recipe, grind up 4 slices of well toasted gluten free bread of your choosing in a food processor. Voila!)