Some of my fondest food memories are from the summer months, when the local Dungeness crab season is open.
In the beginning I complained about the piles of chicken bait crowding food in the refrigerator, dragging the boat through the mud to ride the tide and the wafting smell of simmering crab in the house when my husband cooked his catch.
After our first feast of cracked crab I kept my mouth shut - I knew I had it good.
To say the least, all of us in my husband's wake are the fortunate recipients of his passion for Dungeness crab fishing.
CHANGE CAN BE GOOD
Dungeness crab purists feel this native Northwest crustacean does not need anything added to it for eating - the sweet meat stands on its own. I agree with this philosophy when eating the first few crabs of the season.
As the season rolls on, though, I like to add a little melted butter or cocktail sauce for dipping.
And not too long after, we are making crab melts on English muffins, with a little minced celery and sharp cheddar cheese.
Close on their heels are these Dungeness Crab Cakes with Roasted Red Pepper Sauce.
The key to a good crab cake is to not overpower the delicate flavor of the crab. The recipe here adds a few enhancements in small amounts.
For frying, vegetable oil works best, as it allows the cake to brown and achieve a crisp exterior without burning. The cakes are fabulous on their own, but our tradition is to serve them with this simple roasted red pepper sauce.
DUNGENESS CRAB CAKES WITH ROASTED RED PEPPER SAUCE
(makes 8 crab cakes or 4 servings)
You can turn this recipe into an appetizer by forming the crab mixture into smaller cakes. To serve, put a small spoonful of sauce on each crab cake.
• 1 pound Dungeness crab meat
• 1 egg
• 1/4 cup bread crumbs
• 1/4 cup finely chopped green onions
• 3 Tablespoons mayonnaise
• 1 Tablespoon finely chopped parsley
• 1/2 teaspoon dill
• 1/8 teaspoon cayenne pepper
• Salt, to taste
• 4 Tablespoons vegetable oil
• 1 red bell pepper, cut in half lengthwise
• 1/4 cup mayonnaise
• 1/4 cup light sour cream
• 1 teaspoon fresh lemon juice
• Pinch of cayenne pepper
• Kosher salt and fresh ground black pepper, to taste
Put crab in bowl; add egg, bread crumbs, green onions, parsley, dill and cayenne pepper and gently mix with a rubber spatula, being careful not to break any crab lumps. Season to taste with salt.
Using a 1/3 cup measure, form crab mixture into eight cakes, about 3 inches in diameter and 3/4 inch thick. Put formed cakes on wax paper lined sheet pan. Repeat with remaining crab mixture.
Cover and refrigerate 30 minutes (this will help cakes keep their shape when cooking). Formed cakes may be refrigerated 8 hours ahead of cooking.
Heat oil in large skillet over medium high heat. Add four crab cakes; cook until crisp and brown, about 4 minutes. Gently turn cakes over, and cook until crisp and brown, about 4 minutes. Remove to platter, and keep warm while cooking remaining cakes.
For the sauce: Put bell pepper, cut-side down, on baking sheet. Cook under broiler until skin is blackened, about 5 minutes.
Immediately put a wet paper towel over the blackened pepper, and allow to steam about 5 minutes. When cool enough to handle, remove blackened skin from pepper. Puree pepper in food processor.
Transfer to a bowl, and whisk in mayonnaise, sour cream, lemon juice and cayenne; season to taste with salt and pepper.
Sauce can be made one day ahead and refrigerated until serving. Makes 1 cup.
Linda Burner Augustine is a freelance cooking teacher, food writer and consultant who lives in Madison Park. She can be reached at mptimes@nwlink.com.
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