Wednesday, October 8, 2014

Tom Douglas' (Seattle Chef) Crab Cakes

(ganked and abridged)
1 lb Dungeness crab, drained
1 cup, plus 2 tbs mayonnaise
2 tbs, plus 2 tsp lemon zest
2 tbs, plus 2 tsp fresh dill
2 tbs, plus 2 tsp fresh chives
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1/2 cup panko crumbs
5 tbs butter, unsalted
lemon wedges

Mix crab, mayo and spices
Form into patties
Dip in crumbs
Lightly brown in sautee pans, bake at 450 for twelve minutes, until golden brown on both sides (may require turning mid-bake)

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