These crispy crabcakes are luxury worth splurging for
Years ago, I was a judge at the Mendocino Crab and Wine Festival in California. We tasted 35 Dungeness crabcakes. The winning entry had fresh crab meat morsels with just enough breadcrumbs to bind the patty. This recipe from chef Alan Kantor, of MacCallum House in Mendocino, is similar to that one.
Kantor adds scallions, parsley, lemon zest and mustard for a classic flavor. A sauce of roasted peppers, garlic and almonds complement the sweetness of the crabcakes. Leftover sauce can be used as a dip for vegetables or a finishing sauce on grilled fish or chicken.
Dungeness crab is named after a town in Washington state, even though it is caught from the waters of the West
MENDOCINO CRABCAKES WITH ROMESCO SAUCE Makes: 8 servings For the Romesco sauce:
Coast all the way up to Alaska. Compared to other varieties, Dungeness has a naturally sweet, buttery flavor that is well suited for this dish. Fresh Dungeness crab is available from early December through August. Alaskan king crab works here, too. Whatever you do, don’t substitute finely shredded crab or imitation crab, also called surimi.
You need lump crab.
Crab meat has gone up in price like everything (Makes about 1 ½ cups)
½ cup roasted sweet red peppers, peeled and seeded (you can use jarred) 3 tablespoons toasted almonds
1 slice white bread, crusts removed and cut into small pieces
2 garlic cloves
1 teaspoon smoked paprika
2 tablespoons Sherry vinegar
¾ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper For the crabcakes:
2 pounds Dungeness crab meat, drained
⅔ cup mayonnaise
½ cup sourdough breadcrumbs
½ bunch green onions finely chopped
½ bunch parsley finely chopped (2 teaspoons reserved for garnish)
Zest of 1 lemon
½ tablespoon Dijon mustard
Olive or grapeseed oil for frying
else, so this is perfect for a special occasion.
The crabcakes cook best when the mixture is given time to chill before sauteeing. Chilling allows the breadcrumbs to absorb extra moisture so the patties will hold together.
Serve alone or with a mixed green salad dressed with a light vinaigrette. Pour a crisp, lively chardonnay with this dish — it will highlight the citrus flavor.
Arugula leaves, for garnish
For the Romesco sauce:
1. In a blender, combine all the ingredients except for the oil, salt and pepper, and blend until pureed. Slowly add in oil and blend until the mixture is emulsified. Add salt and pepper and a little water if it’s too thick. Taste for seasoning. Reserve.
For the crabcakes: 1. Combine
all ingredients except the oil and garnish until well blended. Portion the mixture into 16 (2-ounce) cakes on a parchment-lined sheet and chill for an hour.
2. In a large frying pan, add 2 tablespoons oil on medium heat. Saute the crabcakes in batches until golden browned and slightly crispy on both sides, about 3 to 4 minutes on each side.
3. Place crabcakes on a baking sheet in a 275-degree oven to keep them warm.
Add additional oil and saute the rest of the crabcakes until golden brown. Add more oil as needed.
4. To serve: Smear a dollop of Romesco sauce on the plate and place crabcake on top with a sprinkle of chopped parsley and arugula leaves as garnish.*