It’s summer and I can hear you humming a certain tune in your head and that little ditty is crabcakes.
It’s a song we all know, but New Englanders claim to have written it.
But out here in California we have a pretty toe tappin’ version ourselves. And I am talking about Dungeness crabcakes. Dungeness crabs are the sweet and delicious. Of course, all crab is sweet and delicious but I hold a special place on my taste buds for Dungeness. It is a sustainable west coast choice and it is regularly found at the Hollywood Farmers Market.
Now people hold some pretty strong opinions about crabcakes, and I fully endorse that. At their best crabcakes should be very crabby, we all agree with that. The traditional cakes of the Chesapeake Bay area are often lump (blue) crab and very little else. But that sort of gem is not commonly found because it can be tricky getting it into the pan, while still holding shape. Which just brings up even more questions. Should you roll crabcakes in breadcrumbs or add breadcrumbs to the mix? Some people cross themselves and turn away just at the mention of breadcrumbs. See what I mean? What about an egg? Is that cheating? Well in my mind both the breadcrumb and egg discussions are valid because they both address texture. But you have to be careful, too many ingredients make a wet, sticky mixture. Which may mold easily and hold its form quite well, but once fried up, you get something close to a hockey puck. It may look beautiful, but its virtues end there.
The way I look at it is this. A good crabcake mixture is hard to define, but you know it when you see it. I think it should hold together, but just barely. Concerning egg– sometimes I do and sometimes I don’t. But I am a firm believer in breadcrumbs (always fresh, never toasted). I think fairly cheap sandwich style white bread is best. But of course, you need perfectly fresh, absolutely pristine crabmeat, left plenty chunky.
Crabcakes Plain and Simple with Orange Scented Cocktail Sauce
serves 8 CLICK here for a printable recipe
- 3/4 c ketchup
- 1/4 t orange zest
- 2 T freshly squeezed orange juice
- 3 T drained bottled horseradish
- 1/2 t tabasco sauce
- 1 lb fresh cooked Dungeness crab meat, picked over
- 1/4 c onion, minced
- 1/4 c green bell pepper, seeded & minced
- 1 egg
- 1/4 t kosher salt
- 1 c fresh breadcrumbs (from soft white sandwich bread,
- 2 T unsalted butter
- 1 T canola oil
- 24 chives left whole, optional
- 32 cucumber slices, optional
Prepare the cocktail sauce: In a small bowl mix ketchup, orange zest, fresh orange juice, horseradish, and Tabasco until well combined. Set aside.
Prepare the crab cakes: Place the crab meat in a cheese cloth lined colander set over a large bowl. Pull the cheese cloth tightly around the crab meat and squeeze out as much moisture as possible. Repeat the same process with a new piece of cheese cloth with the onion and green bell pepper. Discard the liquid.
In the large bowl stir together the onion, bell pepper, egg, and 1/4 teaspoon salt. Toss in the breadcrumbs and crab, mix gently until well combined. Do not over mix, it should still be somewhat loose. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with canola oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium-low, and continue cooking until the other side is well browned, 4 to 5 minutes more. Garnish with chives and cucumber slices (optional) and the cocktail sauce on the side.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
Sorry I missed your Top 9 of Foodbuzz, Nice job, and as always a lovely photo! — S
I’ve always LOVED Buffalo Wings, but I must say that the sophisticated combination of flavors in these make them sound even better. I see this as a must make recipe for a March Madness weekend. Thanks — S
ooh, i’m totally diggin’ this photo with all the chili.. so colorful! i love chef martin yan… i still remember back in the days his show yan can cook was awesome. loved his chopping skills.
wings are fun especially going to 10 cents wing night at a nyc bar lol these look delicious and flavorful
I would so be the gal with bones on her plate and wing sauce all over her face. These are FAB!
…and I’d be the guy passing you the napkins. GREG
Love the hot and spicy combination for the wings! I’ll have to try this once my mouth cools down from a Thai Chicken Basil dish I made last week!
Thai Chicken Basil and I loved these wings. So I bet you’ll like ’em too. GREG
Wow, that picture is absolutely beautiful. Love the colors!
This just made me so hungry. 🙂
Your sauce sounds awesome.
Congrats on Top 9!
LL
I’m just cracking up thinking about one of your readers eating 120 wings in one sitting. While I adore you, your food and your posts, sometimes the comments are a darn good read.
I must prefer baked over fried wings. I’m guessing that the fish sauce adds a wonderful depth to the sauce. Bookmarked!
Some how I don’t see you as the sports bar, hooting and hollering kind of guy! You managed to make a very basic appetizer look beautiful and gourmet. True talent!
I love your wings. I can tell you a story: I once worked in an all-you-can eat wing shop. (My record is 120 wings in one sitting. LOL)
I had a client request the hottest wings. No problem, I gave him the “volcano” sauce straight up. (That is chili flakes cooked over the flat top grill in oil for 8 hours.)
He could not even finish 2 of them. What is the point.
I like fire, but I like flavor more. Your wings do the job. I wonder though, maybe with some sweet chili sauce? I have a recipe of course…
What is sweet chili sauce. Send it to me… GREG
Wings definitely give you serious bragging rights if eaten properly. I love the sound of this sauce. Thai food rocks my world.
You are so right about wings and how they make us feel. I don’t make them very often and when I do I eat them like a starved wild animal. LOVE wings.
These wings look amazing and I have a batch of Thai chilies calling my name! I’m getting the fixings for this one pronto!
Gosh, I haven’t had wings in years. Back when I was at Syracuse University we used to indulge in Sal’s Birdland wings. They were delicious, especially at 2:00am.….exhausted, kinda hungover and starving. Dipped in blue cheese sauce and their “special sauce”… messy memories I will never forget.
This one is going on the must try soon list! All the peppers made for great food shots too 🙂
Great presentation! Makes me super hungry for wings too! Cheers~
I will definitely be trying these out. I would do it tonight, since I have wings ready to go on right now, but the boys are wanting their terriyaki wings. Dammit.
Gorgeous colors and presentation in your photos, dude. Just love it.
see you eat the wings with one hand and keep that hand dirty, thus freeing up the other hand to say: answer the phone, have a cocktail or wipe face with napkin. ok? lol
I’m a sucker for some good spicy wings. I love that you baked these too!! Last time I made wings I did it in a similar way.
I love the presentation with the chilies and the wings sound so good with your fabulous spicy and flavorful sauce!
I agree, this is a good one. GREG