My Crab Cakes
What separates good crab cakes from bad?? CRAB!! Not enough and using imitation crab meat, always use Dungeness and plenty of it, if not what you really end up with is a potato cake.
1 large russet potato, cooked, peeled and grated
1 large egg, beaten
2 tbsp. mayonnaise, preferably Hellmans
1 heaping tbsp. Dijon mustard
1 tsp. Piri piri sauce or other hot sauce
1 green onion, finely chopped
2 tbsp. chopped fresh chives
1/4 cup fresh red pepper, finely diced
3/4 pound fresh Dungeness crab meat
Sea salt to taste
fresh ground pepper
1 cup tasted ground hazelnuts for breading
equal portions of unsalted butter and peanut oil for frying
Method: 1. In a large bowl, combine the grated potato, beaten egg, mayo, mustard, onion, chives, red pepper, piri piri, salt and pepper. Mix together to incorporate the ingredients.
2. Mix in the crab meat. Adjust the seasoning to suit your taste. Form the mixture into patties and roll the edges in the toasted ground nuts. Press the nuts into the edges so they adhere.
3. Heat a non stick frying pan to medium heat, add equal portions of butter and oil, about 1 tablespoon of each to start. Fry the cakes on both sides until golden brown, about 1 to 2 minutes. Serve warm.
Makes 24 cakes.