Oregon State Dish (Recipe)

Dungeness Crab Cakes (Unofficial Main Dish) Dungeness Crab Dungeness crab was the first type of shellfish to be harvested along the U.S. North Pacific coast, and remains an important product and a much-used ingredient in local cooking. Dungeness crab cakes are an especially popular appetizer or light meal, though the meat is also used in salads, casseroles, and dips. Crab cakes are usually mildly seasoned to let the flavor of the crabmeat dominate. Recipe Serves 8 INGREDIENTS 1 lb (500 g) Dungeness crabmeat 1 cup (240 ml) breadcrumbs 1 cup (240 ml) cream 1 egg 1 tsp (5 ml) mustard 1 clove garlic, minced 1 small onion, minced Salt and pepper to taste 1/4 cup (60 ml) butter INSTRUCTIONS Pick over the crabmeat to remove any cartilage or bits of shell. Combine meat with 1/2 cup (120 ml) breadcrumbs, cream, egg, onion, garlic, salt, and pepper, mixing until just combined. Form the mixture into 8 equal cakes about 1/2 inch (1.25 cm) thick. Cover a baking sheet with waxed paper. Mound remaining crumbs on a clean work surface. Coat cakes lightly with breadcrumbs and transfer to baking sheet. Cover with waxed paper and refrigerate at least 3 hours. Melt 2 tbsp (30 ml) butter in a nonstick pan until very hot, but do not allow fat to smoke. Carefully add crab cakes a few at a time. Fry each cake about 4 minutes per side, or until golden. Serve immediately. -World Trade Press