“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 many years ago.
Women and children were at each end of that hallway, some squealing, some cowering behind one another, and all too frightened to work their way past the creatures who were occupying the floor of that hallway. The bag they had arrived in was now shredded and useless.
You would be surprised at how fast a Dungeness crab can work itself free when provoked and removed from its natural habitat.
I soon realized those five crabs were my responsibility, and a solution to this problem was my responsibility. Minutes later, with a broom and a shovel, I was able to transfer that crab to my apartment’s bathtub.
“Ice,” my cookbook read, ice will make crab, and lobsters as well, go to sleep under a blanket of ice.
Sitting with a glass of wine in my hand after this fiasco, I laughed, while remembering that a few days ago I had said to a friend who was on his way to San Francisco that I would love a freshly baked loaf of San Francisco’s sour dough bread. And, I added, that it would be lovely to have a fresh Dungeness crab alongside. And, I added, I would love to share this meal with him.
Now, here I was, staring at three loaves of that delicious bread that were stacked against my doorway, along with five crabs, sleeping under a blanket of ice, in my bathtub. I realized a “party” was imminent.
However, I was faced with a major problem—getting that crab from the bathtub to a pot of boiling water and then to the dining table. All I remember of that morning of the party was what I call the “crab toss” and how I wished I had a man to call my own, or at least for the “moment.”
Having borrowed a large pot, and wearing gardening gloves, I stood against the far kitchen counter as I pitched first one crab and then another into that boiling pot of water. Five hours later, all five crabs were cooked, cleaned and cracked, and once again, under a blanket of ice, waiting for my guests to arrive.
That day, I vowed to be “careful” for what I wish for in the future.
Crab and Japanese Panko are the perfect combination whenever the recipe calls for breadcrumbs in a recipe.
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, known only to the manufacturer.
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 that will mask the sweetness of the Dungeness crabmeat.
Uppercrust, a Los Angeles-based Japanese bakery, is the leading baker of truly authentic Japanese Panko and Tempura Batter, and yes, there is a noticeable difference in the other brands of panko, such as Kikkoman brand.
This brand can be purchased online, however, in large quantities. Lighter in volume by 25% and the way the silvery crumbs are cut results in a finer, crisper, non-absorbing coating.
Gluten-free and Kosher, no trans-fat and no GMOs are added. You will find this online at Uppercrust.com only; they do not sell retail.
By lightly browning the crab cakes and finishing them in an oven, the following recipe will give you the freshest and non-bready tasting crab cakes, ever.
Dungeness Crab Cakes
(Yields five 3” cakes 2” thick)
In a small frying pan, add 1/2 cup of vegetable oil.
Add:
• 1/4 cup diced celery
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
Saute just 2 minutes. Remove from pan and set aside.
In a bowl, add:
• 1 beaten lg. egg
• 1/2 tsp. Tabasco sauce
• 1/8 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
Mix well and add to reserved sauteed vegetables along with 1/2 cup Panko.
Refrigerate 2 hours.
Remove mixture from refrigerator and add 1 1/4 cups of crabmeat. Break up large pieces a little.
In a bowl, add:
• 1 cup of Panko
Using a 1/3 cup measuring cup, fill with crab mixture and turn out into your hand, press mixture into a round, and place in Panko, lightly pressing to adhere panko.
Refrigerate for 2-3 hours.
In a frying pan with 1/2 cup vegetable oil, heat to 350deg.
Lightly fry each side of crab cake to med. brown 1-2 min.
Remove from pan and place crab cakes on a baking sheet and bake in a 325. oven for 30 min.
Cakes can be formed and held overnight before baking.
Serve with a sauce of your choice.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at cz****@co*****.net.
