ETTA'S CRAB CAKES (TOM DOUGLAS)
Living in Seattle, and having eaten these at Etta's, I can attest that Etta's Crab Cakes are superb. They are included in "I Love Crab Cakes: 50 Recipes for an American Classic" by Tom Douglas with Shelley Lance and have been "rereleased" (so to speak) on numerous other websites. One hour of the estimated preparation time is chilling time. Timing is based on buying (admittedly pricey)Dungeness crab meat. If buying cooked crabs and planning to extract crab meat yourself, add at least an hour.
Provided by BarbryT
Categories Crab
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
- Pulse to mince the vegetables and combine the ingredients.
- With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
- Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
- Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
- Put the fresh bread crumbs in a shallow container and stir in parsley.
- Lightly dredge the crab cakes on both sides in the bread crumbs.
- Chill for at least 1 hour (preferably longer).
- Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
- Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
- Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.
Nutrition Facts : Calories 794.3, Fat 36, SaturatedFat 12.7, Cholesterol 151, Sodium 1301.8, Carbohydrate 80.3, Fiber 5.3, Sugar 7.5, Protein 35.6
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