- 1 pound lump crabmeat
- 1 egg white, light beaten
- 1 tablespoon all-purpose flour
- 2 tablespoons finely chopped chives
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon ground hot red pepper
- 2 teaspoons coarse salt, divided
- 3 tablespoons butter, divided
- 3 tablespoons oil, cook’s preference, divided
- Lemon wedges, optional
Move the crabmeat to a large bowl and pour the egg white over the crabmeat in a slow stream, stopping occasionally to mix. When the crabmeat has absorbed the egg and feels slightly sticky to the touch, sift the flour over the crabmeat. Sprinkle with chives, peppers, and 1 teaspoon salt. Stir lightly from the bottom, but don’t overhand.
Separate the crabmeat into 16 caked by gently rolling each portion in a flattened palm. Gently press down to form the cake and move to a large plate. Sprinkle with remaining salt. Refrigerate for 1 hour.
Melt half of the butter and half of the oil in a large skillet. Move 8 of the crab cakes to the hot fat and cook until a crust forms, about 2 minutes. Turn carefully with a thin metal or plastic spatula and cook another 2 minutes. Remove to a plate and cover loosely with foil. Wipe out the skillet with a paper towel and melt the remaining butter and oil. Cook remaining crab cakes in the same fashion. Serve hot with optional lemon wedges.
- 1 pound sablefish
- 1 egg, lightly beaten
- 1 tbsp flour
- 2 tbsp panko, plus more for coating to cook
- 2 green onions – thinly sliced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- pinch ground cayenne
- Old Bay
- 1 tbsp oil
- 2 tbsp butter
- Prep fish. Remove skin & bones if necessary. Slice into small cubes & transfer to a mixing bowl.
- Gently stir in egg, then sprinkle in flour, panko, scallions, salt & peppers over fish & stir.
- Scoop out roughly 1/4 cup fish mixture & use your hands to form into cakes. Transfer to a small sheet pan or plate. Sprinkle with Old Bay. Cover with saran & refrigerate for an hour.
- Pour some panko onto a small plate. Coat chilled fish cakes with panko.
- Heat a heavy pan over medium-high heat, melt in the butter & oil.
- Cook about 2-3 minutes per side, until golden & the fish is just cooked through.
Adapted from Seaforager based on Pat Conroy’s baby crab cake recipe from Mastering the Art of Southern Cooking.
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
From: Delightful Mom Food.
- 1 avocado
- ½ cup Greek yogurt
- 1 cup water
- 1 bunch of cilantro with stems
- juice of ½ lime
- 1 large garlic clove
- ½-1 teaspoon salt (to taste)
- pinch of chipotle powder
Adapted from: Delightful Mom Food.
- 3 slices bacon
- 1 large leek
- 1/2 cup dry white wine
- 2 cups chicken stock
- 2 cups water
- 1 cup frozen corn
- 12 ounces red thin-skinned potatoes scrubbed and cut into 1/2-inch chunks
- 1/2 teaspoon salt
- 1/4 cup whipping cream
- 8 ounces Dungeness crab meat, cooked and shelled
- In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render.
- Add white part of leek, halved, rinsed, and thinly sliced; stir until limp.
- Add wine and boil until almost evaporated.
- Add chicken stock, water, corn, potatoes, and salt.
- Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes.
- Stir whipping cream into chowder.
- Add Dungeness crab; cover and cook until heated through, stirring as little as possible to keep crab intact.
Serve with cilantro purée.
Adapted from Sunset Magazine.