Dungeness Crab Cakes with Tangy Remoulade

Name: Dungeness Crab Cakes with Tangy Remoulade
Yield: serves 8 as an appetizer, 4 as a main course
Ingredients: 2 to 3 tablespoons unsalted butter; 1 green onion (white and green parts), thinly sliced; 1 stalk celery, diced; 1/4 red bell pepper, diced; 1 pound (3 cups) cooked lump crabmeat, preferably Dungeness, rinsed and drained; 1 to 2 large eggs; 2 small garlic cloves, minced; 1 teaspoon Worcestershire sauce; 2 teaspoons Old Bay Seasoning; 1/4 cup Basic Mayonnaise (page 234) or any store-bought mayonnaise; 1 ounce semihard cheese (page 23), grated (1/4 cup); 2 1/2 cups finely ground fresh bread crumbs; Tangy Rémoulade (recipe follows); 1/4 cup ketchup; 3 tablespoons sour cream; 2 tablespoons Basic Mayonnaise (page 234) or any all-natural mayonnaise; 2 tablespoons whole-grain mustard; 1 1/2 tablespoons capers, drained; 1 tablespoon peeled and grated fresh horseradish or creamy store-bought prepared horseradish; 4 to 6 dashes Tabasco or other hot sauce; Kosher salt and freshly ground black pepper to taste; (makes 3/4 cup)

December 22, 2011

DUNGENESS CRAB CAKES ARE THE QUINTESSENTIAL SEATTLE DISH, and there is much debate around town about which restaurant makes the best. Some local chefs like to add unusual ingredients to their crab cakes, but our only twist is a bit of cheese, which adds richness without overpowering the crab. We use Dungeness for its sweet crab flavor, but blue crabmeat can be substituted. To minimize last-minute preparation, you can refrigerate the crab cakes for several hours before cooking. Allow them to come to room temperature, uncovered, for at least 15 minutes before cooking, as slightly warmer cakes hold together better during cooking. Serving the crab cakes over fresh spinach with a light vinaigrette completes a lunch or dinner.

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