LEMON CRAB CAKES

LEMON CRAB CAKES image

Yield 8 crab cakes

Number Of Ingredients 10

1 lb Dungeness crab, or 1/2 lb jumbo lump and 1/2 lb lump crabmeat, gentle rinsed in cold water, picked over and patted dry.
1 egg and 2 egg yolks, lightly beaten together
Finely grated zest of 1 lemon
1 tbsp minced chives
1 cup plus 2 tbsp unseasoned breadcrumbs
3 tbsp olive or canola oil
3 tbsp chopped shallots
1 tsp salt
Pinch of cayenne pepper
Minced chives or scallions for garnish.

Steps:

Saute 2 tbsp breadcrumbs, shallots, salt and cook over medium-high heat, stirring frequently, for about 5 minutes. Take off heat and set aside to cool. In a large bowl, gently combine crabmeat, eggs, lemon zest, cayenne powder and chives. Take care not to break up the crabmeat. Reserve in the refrigerator until shallot mixture is cooled. Combine crabmeat mixture with shallot saute and fold together. Pour the remaining breadcrumbs onto a plate. Fill a 1/3 cup measuring cup with crabmeat mixture, empty into your hand. Coat all sides of the crabcake with breadcrumbs, taking care not to lose the shape of the cake. Place on a plate or platter. Repeat until crabmeat is used. Heat oil in a flat bottom plan over medium high heat until hot. Add a layer of crab cakes without crowding. Fry on each side about 3-4 minutes each side. Drain on paper towels. Garnish with chives or scallions. Serve with tartar sauce.