Recipe - Dungeness Crab Cakes

1 One half pound Crab meat; picked over
1 cup Plain bread crumbs
2 Stalks celery; finely minced
1 small Onion; finely minced
1 small Green pepper; finely minced
1 teaspoon Dry mustard
One half teaspoon Tabasco sauce
1 lg Egg
One fourth cup Mayonnaise
1 tablespoon Lemon juice
One half teaspoon Worcestershire sauce
Additional bread crumbs for
coating the crab cakes
One half cup Oil for frying; (or more)
1 cup Tatar sauce or jalapeno
hollandaise

TARTAR SAUCE
1/3 cup Celery; finely minced
1/3 cup Onion; finely minced
2 cup Mayonnaise; homemade or
commercial
2 tablespoon Fresh lemon juice
1 teaspoon Worcestershire sauce
1 pn Salt
1 pn Dry mustard
1 pn Pepper
2 tablespoon Dill pickle relish

JALAPENO HOLLANDAISE SAUCE
One half pound Unsalted butter; melted and
warm but not, hot
3 Egg yolks
1 tablespoon Water
1 tablespoon Lemon juice
1 Jalapeno pepper; very finely
minced
1 pn Salt

THE CRAB CAKES: Preheat the oven to 200 degrees. Combine all of the
ingredients except the bread crumbs for coating, the oil and the tartar
sauce. Try not to break up the crab meat too much while you're mixing. Form
the mixture into eight 3 inch to 3 One half inch by 1 inch thick crab cakes or
30 to 40 hors d' oeuvres. Coat the cakes on both sides with the additional
bread crumbs, patting the crumbs lightly into the cakes. If you are making
large cakes, put about One fourth cup oil into a 10 to 12 inch saute pan and cook
over medium heat. Cook 4 cakes at a time , 4 minutes per side. They should
be nicely browned on both sides and heated through. Keep the 4 cooked cakes
warm in the oven while you prepare the remaining 4. Use fresh oil for the
second batch. If your making mini cakes, put the entire One half cup oil in the
saute pan and fry 10 to 15 at a time, turning once until dark brown. You
may need to replace the oil once between batches. Keep cooked mini cakes
warm in the oven while you cook the rest.

TARTAR SAUCE: Combine all the ingredients and mix well. Cover with plastic
wrap and refrigerate until ready to use. Makes approximately 3 cups.

JALAPENO HOLLANDAISE SAUCE: Melt the butter and reserve. Combine the egg
yolks, jalapeno pepper and water in the top of a double boiler over hot,
but not boiling water, and stir briskly with a wire whisk until the mixture
is light and fluffy and the consistancy of light mayonnaise. Remove the top
of the double boiler from the heat and slowly add the butter in a thin
stream, while continuing to whip the mixture. Season the mixture with the
salt and lemon juice to taste. Makes about 1
One half cups of sauce.
NOTES : This is one of my favorite seafood cookbooks. Just looking at the
pictures makes you hungry !
Recipe by: Mc Cormack & Schmick's Seafood Cookbook

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998