Alright, here we go! The highly anticipated crab cake how-to I promised after posting this teaser.

Ingredients

• 5 whole dungeness crabs, cooked and shelled
• 2 pints heavy whipping cream
• 5 eggs, separate yolks and whites
• 1 shallot clove, minced
• 1 teaspoon garlic, minced
• 1 red bell pepper, finely chopped
• salt and pepper
• Flour
• Panko bread crumbs
• 1 lemon

Yields 22 crab cakes

Instructions:

Step 1: Cook and shell your crab.

Chop and mince your pepper, shallot, and garlic

Separate eggs

Set aside egg whites in a bowl with a dipping brush for later.

Bring cream to a soft boil while whisking

Remove from heat and place in heat resistant bowl. (We used a Pyrex bowl.)

Slowly add a few cupfuls of hot cream to yolks. Not too fast; you don’t want the eggs to solidify aka scramble.

Once yolks are up to cream’s temp, add back into cream and mix well.

Add crab, shallot, garlic, peppers, salt and pepper

Add panko bread crumbs, just enough to form cakes. Note, use less than you think you need and allow the mixture to sit for 10-15 minutes. The bread crumbs will absorb some of the moisture and thicken and expand.

Form crab cakes

Prepare flour, egg whites, bread crumbs, and wax paper assembly line

Coat in flour

Brush both sides with egg whites then coat in bread crumbs

Set on wax paper

Now you’ve got the option to freeze, refrigerate, or cook immediately. Since 21 is a bit much, we separated into groups of 4 (2 each serving). Place on wax paper in a freezer bag.

To cook immediately, coat fry pan or griddle in oil. Cook over medium heat until both sides are crispy and brown and DELICIOUS.

Voila!

As noted in my previous crab cake teaser post and evident in the photo above, Shrek likes to do his up with homemade guacamole and salsa. I’m a purist and like mine with a squeeze of lemon. You can find the guac and salsa instructions here. We both love a little greens on the side, especially tossed in my homemade sweet and tart salad dressing, recipe here.

Happy crab caking!