Be careful what you wish for … it might be more than you can handle. That thought immediately came to mind that late afternoon while staring down the hallway of my apartment building.
Women and kids were at each end, some squealing, some cowering behind one another, and all too afraid to work their way past the sea creatures who were occupying the floor of that hallway, the bag they had arrived in now shredded and useless.
You would be surprised at how fast a Dungeness crab can travel when provoked and removed from their natural habitat.
I soon realized those crabs were my responsibility and a solution to this problem was mine to solve. Minutes later, with a broom and a shovel, I was able to transfer those crabs to my apartment’s bathtub.
Ice, my cookbook read, ice will make crabs and lobsters go to sleep and makes them easier to handle. So, that night, those wily crabs slept under a blanket of ice cubes.
Sitting with a glass of wine in my hand after this fiasco, I laughed — remembering a few days earlier I had said to a friend who was on his way to San Francisco that I would love a freshly baked loaf of that city’s original sourdough bread. And, I’d continued, wouldn’t it be lovely to have fresh Dungeness crab to go with it? I would even be willing, I told my friend, to share it with him.
Now, here I was, staring at three loaves of that wonderful sourdough bread that I had found stacked outside of my apartment door along with the crabs; I realized a party was imminent. However, I was faced with a major problem — that of introducing those five crabs into a pot of boiling water.
All I remember about that morning of the party was what I call “the crab toss” and how I missed having a man as part of my household when dreaded deeds had to be done. Standing against the far wall of my apartment’s tiny kitchen and wearing gardening gloves, I pitched first one crab then another into the steaming pot.
An hour later, those beautiful cooked and cracked crabs graced my countertop and I vowed that I would be more careful in what I wished for in the future.
Crab and Japanese Panko are a perfect combination whenever the recipe calls for “bread crumbs.” Japanese Panko is a type of breadcrumb, made from a special kind of white bread and without a crust. This is achieved by the unusual blending, kneading, and baking process used.
Just as important is the process of turning the bread into the light and airy crumbs you are familiar with. Unflavored Panko — which I suggest using with crab — has no seasoning added which will mask the sweetness of the Dungeness crab.
Upper Crust Enterprises, Inc. is the leading maker of truly authentic Japanese Panko and Tempura and yes, there is a huge difference in the off-the-shelf brands.
This is the company who serves most Japanese restaurants. Lighter in volume by 25 percent and the way the silvery crumbs are made, results in a finer, crisper, non-oil-absorbing coating.
Gluten-free and Kosher, no trans-fat and no GMOs are added. You will find this company online at uppercrustent.com only; they do not sell retail.
Dungeness Crab Cakes (yields five 3” cakes 1”thick)
One 2 lb. crab will yield 8 oz. of crabmeat.
Only break up the largest pieces of crabmeat, being careful not to over mix.
In a small frying pan add:
2 tsp. olive oil
2 Tbsp. each diced celery and red bell pepper.
1/4 cup diced sweet onion
Sauté 2 minutes until soft, no longer. Cool.
In a bowl add:
1 beaten egg
½ cup Panko
Sautéed vegetables
1/4 tsp. Tabasco sauce
1/2 tsp. salt
1/8 tsp garlic powder
1/8 tsp. pepper
Mix gently, cover and refrigerate one hour.
Remove from refrigerator and using a 1/3 cup measuring cup, fill cup with crab mixture, packing firmly. Turn out crab cake into a bowl of Panko.
Press panko on top and bottom of cakes using the palms of your hands.
In a 12 in. frying pan, pour ½ cup of vegetable oil with 1 Tbsp. butter. When oil is hot, carefully add crab cakes. Using 2 tablespoons when turning, fry approx. 2 min. per side or until golden brown.
Serve with lemon wedge and Aioli Sauce below.
Aioli Sauce: In bowl add: ½ cup mayonnaise. 1 tsp. lemon juice, 2 dashes Tabasco, pinch of lemon rind and freshly ground black pepper.
