Kat's Tex Mex Crab Cakes
3 whole Dungeness Crabs - (abt- 6 lbs) (or 1 1/2 lbs picked over
-crabmeat)
2 lg Eggs
1 c Sour cream
2 Poblano chiles;
; and finely diced
1 Yellow bell pepper; ; and
finely diced
1 Celery rib; finely diced
3/4 ts Salt
1/2 ts Freshly-ground black pepper
1 c Fresh bread crumbs
2 tb Unsalted butter
2 tbs Vegetable oil
In a very large stockpot, bring about 6 quarts water to a boil. Plunge
the crabs head first into the water, and cook for 12 minutes from the time
the water returns to the boil. Remove the crabs with tongs and set aside.
When cool, remove the triangular belly flap on the underside and discard.
Turn crab over and starting from rear of crab, pull firmly to lift off top
shell, and discard. Pull off and discard the spongy fingers from the body
andthe tiny paddles from the front. Scoop out the orange crab butter and,
if desired, reserve for another use. Cut the body into quarters and pick
the crabmeat from inside, using a small fork or a metal pick, and reserve.
Twist the claws and legs off of the body. Crack the claws and legs along
the edges of the shells, using a heavy nutcracker or a small hammer. Pick
the crabmeat from the claws and legs, and reserve. Try to keep the
crabmeat infairly large chunks, but make sure you get all of it.
In a large mixing bowl, beat the eggs lightly. Add the sour
cream, diced poblano and yellow peppers, celery, salt, and pepper. Toss
together until well mixed. Add the crab, shredding it into approximately
3/4-inch chunks, and the bread crumbs. Mix together gently but thoroughly.
Divide the mixture into 12 cakes, shaping them into
patties about 3/4-inch thick and 3 inches in diameter. Refrigerate them on
a large plate, looselycovered, for 1 hour.
Preheat the oven to 300 degrees.
In a large heavy skillet, heat 1 tablespoon of the
butter and 1 tablespoon of the oil over medium-high heat. Saute 6 crab
cakes at a time, for about 3 minutes on each side, being very careful when
you turn them so that they do not fall apart. They should be golden-brown
on each side. Place the cooked crab cakes on a baking sheet in the oven to
keep warm while you add the remaining butter and oil to the pan and saute
the other six crab cakes in the same way.
Serve warm on Parsley
1787
The Constitution of the United States signed. Lavoisier's work on chemical
nomenclature. Mozart's Don Giovanni.