Oregon Dungeness Crab Cakes
By Culinary Ambassador Chef Leif Benson
Oregon Dungeness crab Meat…………………………..1 lbs.
Mayo………………………………………………………1/2 cup
Panko bread crumbs…………………………………….1/2 cup
Egg, beaten …………………………………………….…1 ea.
Red onion, diced………………………………………….4 tbsp.
Celery, minced…………………………………………….2 tbsp.
Red bell pepper, diced…………………………………..2 tbsp.
Parsley, chopped………………………………………….2 tbsp.
Green onions, minced……………………………………2 tbsp.
Old Bay Seasoning……………………………………….2 tsp.
Lemon zest ………………………………………………1 tsp.
Dijon……………………………………………………….2 tsp.
Black pepper………………………………………………1/2 tsp.
Olive oil…………………………………………………….for frying
Saute, onions, celery, red bell pepper until translucent, cool.
Combine with all other ingredients and form into 2” cakes. Place into
panko bread crumbs and refrigerate for 1 hour before pan frying.
Fry in olive oil until golden brown and crispy. Serve with Remoulade
sauce if desired.
Caper Remoulade Sauce
By Culinary Ambassador Chef Leif Benson
Mayo……………………………………….…..1 cup
Capers, drained and chopped………………3+ tbsp.
Parsley, chopped…………………………..…3 tbsp.
Fresh Dill, chopped………………………..…2 tbsp.
Red onion, diced …………………………….3 tbsp.
.
Garlic, minced………………………………..1 tsp.
Old bay Seasoning……………………………2 tsp.
Black pepper………………………………….1/2 tsp.
Lemon juice……………………………………3 tsp.
Combine all ingredients, and chill until used.