2½ pounds Dungeness crab, shelled and shredded
1 large yellow onion, finely chopped
1 green pepper, finely chopped
2 cups celery, diced
2 cups carrot, thin cut slices
2 eggs
8 oz. cream cheese, softened
1 cup panko bread crumbs
1 teaspoon garlic salt
1 teaspoon paprika
salt and pepper to taste
olive oil for frying
Additional panko for coating
I started with 3 live Dungeness crabs of average size (total was 7 pounds) and boiled them in a large pot of water for approximately 15 minutes until cooked. After cleaning, I had about 2 ½ pounds of meat. The process took about 90 minutes, so if you aren't up for the rigors of shelling dungies, just buy about 2½ pounds of Dungeness meat. The fresh crab is worth it, so get your spouse or kid to shell the crab if you won't. Thoroughly insure that none of the shell is in with the meat.
Next, sauté onion, green pepper, celery and carrot in olive oil until softened. In a separate, large bowl, beat eggs then add vegetable mixture, cream cheese, spices, panko and crab.
Form mixture into 1/4 pound cakes and coat top and bottom in additional panko. Sauté until panko is browned and cake (egg) is cooked, approximately 10 minutes per side on medium heat if your cake is a bit thicker. Cut the time a couple minutes if you prefer your cakes a bit thinner.
Another serving suggestion is to form patties into mini cakes for an appetizer. Serve them with an orange glaze, sweet and sour sauce, cocktail sauce, spicy mustard, or about any other variation that you can concoct. Freeze additional cakes and coat with panko just before final sauté.
By Fish Alaska Publisher Marcus Weiner