It’s been far too long
Scott Penter was back at the Albany Farmers’ Market yesterday with his traveling chiller and a load of fresh-caught Dungeness crab. After getting his feet wet, so to speak, at last summer’s market, he opened a small business called – aptly enough – Seafood Outlet, off Highway 34 east of Corvallis. It’s evidently been successful enough to make this young fisherman-entrepreneur commit to continuing to try to sell his products inland, because he’s branched out to the Corvallis Farmers’ Market this season, too.
After stopping by to chat with him, I couldn’t leave without buying a crab; he fished me out a nice, vigorous 3-pounder, to the slightly squeamish delight oif a couple of kids who were watching (they were fascinated by the crab once it was bagged up, but ran squealing when Scott tried to show them another up close).
The first best thing to do with Dungeness crab, in my opinion, is just kill it, cook it and eat it, with a little lemon butter for dipping, some good bread to mop up the buttery juices and maybe a nice crisp white wine. That’s just what I did last night, but I could only manage half the crab.
The rest went in the fridge, and tonight I pulled it out, picked all the meat from the shell, and made a batch of tender, crispy cakes, using a recipe that guarantees you’ll taste more crab than “cake.”
Crispy crab cakes
In a medium bowl, beat the eggs with a fork. Blend in the parsley, Worcestershire sauce, dry mustard, lemon juice and lemon zest until well combined. Gently fold in the crabmeat and mix well, then add 1/2 cup of Panko crumbs and fold just until mixed. The mixture will be pretty wet.
Heat the oil and butter in a large skillet over medium-high heat.
Dump the rest of the Panko into a shallow bowl. Using a couple of large spoons, scoop up the crab mixture and form it into patties; dredge in the Panko. If it falls apart, just press it back together. Slide into the hot oil with a slotted spoon, pressing down to flatten the cakes slightly. You’ll wind up with 6-8 cakes, depending on how large you make them.
Cook until crisp and brown, turn, repeat to cook the tops.
Drain on paper towels, and serve with a dollop of wasabi mayo, aioli or just a squeeze of lemon.
Makes two servings. If, like me, you’re eating alone, save the rest for tomorrow’s lunch!
I had to have a salad with my crab cakes, because my garden is suddenly producing so much leaf lettuce that I must eat salad daily (poor me!). Since I knew I’d be taking pictures, I framed the crab cakes with the salad, which is so tender and fresh it doesn’t need a dressing at all. Pretty, and delicious.
Except for the grape tomatoes, the Panko crumbs, the oil and the condiments, everything on my table tonight came from within about 60 miles of home. I like that.