Dungeness Crab Cakes

The dungeness are a popular delicacy in the Pacific Northwest.  Named after a small town and the shallow bay of Dungeness, Washington State. It has become the prime destination of crabbers. Thousands visit the bay each year after the culinary jewel of the place. Available all year round but more plentiful beginning October till the end of the year. At least that is my observation.  The Fisherman's Wharf in San Francisco is a popular destination of tourists from around the globe. They particularly go for the sweet taste of the crustacean.  The crab is usually boiled or steamed. They even recommend using sea water to boil with or just add salt to tap water for better taste. Here is one way of preparing this delicious crab.

For a pound of picked crab you will need 1/2 cup of Saltine crackers crushed, a sprig of chopped flat parsley, some mayonnaise, 2 tablespoons, 1 tablespoon of finely chopped shallots, a pinch of cayenne pepper powder, a dash of Old Bay seasoning or mustard if you wish. Season with salt and pepper lightly and for the binding agent a large slightly beaten egg. Use a 1/3 measuring cup to pack the crab and brush them lightly with egg wash and cover  with bread crumbs before pan frying in oil.

They could be served with lemon aioli, mayonnaise with mustard and hot pepper or mustard sauce with a hint of garlic, etc. I like it with simple and not over powering sauces. I still want its sweet and delicate flavor. So enjoy!