Ettas Crab Cakes Tom Douglas Recipes

ETTA'S NEW CRAB CAKES

Etta's New Crab Cakes image

In 1980, I was hired as the chef for a brand-new restaurant called Café Sport, and from the first draft of the menu, Dungeness crab cakes were a centerpiece. I still serve the very same ones at my own restaurant, Etta's Seafood, 26 years later. They're the most popular item on the menu.

Provided by Tom Douglas

Yield Yields eight crab cakes.

Number Of Ingredients 17

Ingredients

8 slices white sandwich bread
3 Tbs. plus 2 tsp. coarsely chopped fresh flatleaf parsley
1 large egg yolk
1 Tbs. cider vinegar
1 Tbs. Dijon mustard
1 Tbs. coarsely chopped red bell pepper
1 Tbs. coarsely chopped onion
1 tsp. Tabasco sauce
1/2 tsp. sweet paprika
1/2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup sour cream
1 lb. fresh or pasteurized blue lump crabmeat, drained and picked clean of shell, or 1 lb. fresh Dungeness crabmeat (note: if you're using Dungeness, squeeze the crabmeat lightly to remove excess liquid)
6 Tbs. unsalted butter
Red-Eye Cocktail Sauce, for serving
4 lemon wedges

Steps:

Tear up the bread and pulse it in a food processor to make fine, soft crumbs (you should have about 3-1/2 cups). Pour the crumbs into a 9×13-inch (or similar-size) dish and mix in 3 Tbs. of the parsley.
In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, Tabasco, paprika, thyme, 1/2 tsp. kosher salt, 1/4 tsp. pepper, and the remaining 2 tsp. parsley. Pulse to finely mince the vegetables and combine all the ingredients. With the motor running, slowly add the oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
Transfer the mayonnaise to a large bowl and stir in the sour cream. Use a rubber spatula to gently fold in the crabmeat, taking care not to break up the lumps. Pour the crab mixture onto a large rimmed baking sheet and portion it into eight equal mounds. Gently shape each mound into a patty about 3 inches wide and 1/2 inch thick. (The mixture will be quite wet.)
Using a spatula to move the patties, lightly dredge each patty on both sides in the reserved breadcrumb mixture. Cover the crab cakes with plastic wrap and chill for at least 1 hour. (You can leave the cakes right in the pan of breadcrumbs and chill them as long as overnight.)
Heat the oven to 200°F. Heat 3 Tbs. of the butter in a large nonstick skillet over medium heat. When the butter melts, add four crab cakes to the pan. Gently fry the crab cakes until they're golden brown on both sides and heated through, turning just once with a spatula, about 4 min. per side. Transfer the cakes to a plate (don't cover) and keep them warm in the oven. Wipe the skillet clean and cook the remaining crab cakes as above, using the remaining 3 Tbs. butter.
Serve hot, accompanied by ramekins of cocktail sauce and lemon wedges.

Nutrition Facts : ServingSize four., Calories 550 kcal, Fat 330 kcal, SaturatedFat 15 g, TransFat 37 g, Carbohydrate 27 g, Fiber 2 g, Protein 26 g, Cholesterol 195 mg, Sodium 930 mg, UnsaturatedFat 18.5 g

ETTA'S CRAB CAKES (TOM DOUGLAS)

Etta's Crab Cakes (Tom Douglas) image

Living in Seattle, and having eaten these at Etta's, I can attest that Etta's Crab Cakes are superb. They are included in "I Love Crab Cakes: 50 Recipes for an American Classic" by Tom Douglas with Shelley Lance and have been "rereleased" (so to speak) on numerous other websites. One hour of the estimated preparation time is chilling time. Timing is based on buying (admittedly pricey)Dungeness crab meat. If buying cooked crabs and planning to extract crab meat yourself, add at least an hour.

Provided by BarbryT

Categories Crab

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 large egg yolk
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped onion
2 teaspoons chopped parsley
1 teaspoon Tabasco sauce
1/2 teaspoon paprika
1/2 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/4 cup sour cream
1 lb fresh dungeness crabmeat, picked clean of shell and lightly squeezed if wet
4 cups fresh breadcrumbs
3 tablespoons chopped parsley
4 tablespoons approx. unsalted butter

Steps:

In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
Pulse to mince the vegetables and combine the ingredients.
With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
Put the fresh bread crumbs in a shallow container and stir in parsley.
Lightly dredge the crab cakes on both sides in the bread crumbs.
Chill for at least 1 hour (preferably longer).
Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.

Nutrition Facts : Calories 794.3, Fat 36, SaturatedFat 12.7, Cholesterol 151, Sodium 1301.8, Carbohydrate 80.3, Fiber 5.3, Sugar 7.5, Protein 35.6

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