3 lbs dungeness crab meat
2 Tbsp butter
3 oz pancetta, finely chopped
1 large garlic clove, finely chopped
5 scallions, finely minced
3 ears of corn, cut off the cobb
2 eggs beaten
3 Tbsp heavy cream
1 cup panko
Melt butter in large pan, add garlic and pancetta and fry until pancetta is crispy. Add in the scallions and corn and saute until the corn is soft. Let cool. Mix together with crab, eggs, cream and panko. Salt and pepper to taste. Form into cakes. Refrigerate until ready to cook. I baked these at 375 for about 15-20 minutes, just until they are heated through and slightly crispy on the outside. Since there was little to hold the crab together, the cakes fell apart easily, but worth the trade off for the large portion of crab in each cake. We liked the addition of the corn. It gave a nice sweetness to the crab cakes.
Wow do those look good! I'll never forget the time you guys took me crabbing ten years ago this week! One of the highlights of my Seattle memories.
ReplyDeleteIt's time for another Seattle visit! We'll try not to injure you this time.
ReplyDelete