So it’s rainy at the market, and with the propensity for rainy days around here, we have to be creative about how we sell and advertise our fish. Sure, growing up in an area where a little rain does not deter one from grilling is all well and good, but if you haven’t seen yet, we have a lot of our business from out of town customers.

We’ve told you about the Halibut P0t Roast, about a nice steaming pot of mussels, but now it’s time for the great crab cake recipe you’ve all been waiting for.

These are quick and easy to prepare, and relatively interchangeable with the salmon burger recipe, using your base for the burgers as a base for the crab cakes. I usually keep a bowl in the fridge, so I can have a burger at a moment’s notice with fresh vegetables.

Here’s the basic setup:

1 Red onion, minced

1 red pepper,  small diced

2 Green onions, minced

1 Jalapeno, seeded and minced

3 cloves garlic, finely chopped

chopped parsley

salt and pepper

Panko Breadcrumbs

mayonnaise

3/4 pound dungeness crabmeat

All vegetables go into a bowl. Reserve them for cake assembly.

Put your crabmeat in a large bowl. Add vegetable mix to your liking, and a scoop of mayonnaise for the binder. Cover the surface with just enough breadcrumbs to let the vegetables peek out from underneath. Incorporate entire mix with your hands, being careful not to crush large pieces of crab. A lot of times, I see people make jumbo lump crabcakes with $50/lb crabmeat, and they destroy the consistency, rendering the lumps useless. You might as well buy the cheap stuff. Stick with the dungeness, and you’ll go far.

See if everything sticks together. Patty it with your hands. If it’s too wet, add a couple breadcrumbs. If it’s too dry, add a little mayonnaise. Once it gets to the consistency that you like, heat up a saute pan and put a shallow layer of oil in the bottom. Medium heat should work well.

As you patty the crab cakes, get yourself a bowl of breadcrumbs. Roll the patties in breadcrumbs, coating the faces and the sides. Put them right in the pan, and let it sizzle until browned on one side. The crabmeat is already cooked, so all you need to do is heat them through and give them a little color.

When they’re ready to flip, be careful. Flip them delicately. Three minutes a side should do it. Cut the heat, and serve with your favorite sauce. Enjoy!

 

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