Crab cakes pure and simple. I made mine with sustainable, locally harvested dungeness crab– but whatever you have in your area works too.
- .75 cup ketchup
- ¼ teaspoon orange zest
- 2 tablespoon freshly squeezed orange juice
- 3 tablespoon drained bottled horseradish
- ½ teaspoon tabasco sauce
- 1 pound fresh cooked dungeness crab meat, picked over
- ¼ cup onion, minced
- ¼ cup green bell pepper, seeded & minced
- 1 egg
- ¼ teaspoon kosher salt
- 1 cup fresh breadcrumbs (from soft white sandwich bread,
- 2 tablespoon unsalted butter
- 1 tablespoon 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 in 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 ¼ teaspoon salt. Toss in the 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 chivesand cucumber slices (optional) and the cocktail sauce on the side.