California Farm Crab Cakes

Ingredients

 1/2 hour crabcakes, 1 hour crab chowder

 2 people lunch and dinner

1. Make 2 crabcakes, quarter pounder size:
2. 1 Whole Dungeness Crab, 1 1/4 pound, both claws, precooked in seawater, use claw and legmeat, +/- 3 ounces, + crab body meat, +/- 3 ounces
3. 1 ounce breadcrumbs for stuffing, plus 1 ounce breadcrumbs for coating
    California Farm Croutons and Breadcrumbs
4. 2 Tbs homemade mayonnaise
    California Farm Fresh Made Mayonnaise
5. 2 Tbs. minced shallots
6. 1 Tbs unsalted butter
7. 2 Tbs fresh winterbeet leaves
8. 4 drops Habanero pepper sauce
    California Farm Bottle Aged Habanero Pepper Sauce
9. 2 Large fresh farm eggs
10. Freshly ground pepper
11. Top with lime aioli mayonnaise dip
     California Farm Lime Aioli Mayonnaise Dip
12. For the crab chowder:
     California Farm Fresh Crab Fest
13. Body of crab
14. Empty leg shells of crab
15. 
    

Steps

1. 1

   I use my kitchen scissors, they have a nut cracker in the handle, to open the crab claws and legs. I remove the meat inside with the sharp end on the claw. The weight of the meat in the claws and legs is 3 ounces. Split the body with a hatchet and remove the meat with a fork, another 3 ounces. The empty shells and all other crab body parts go to the soup pan to make crab chowder broth.

   

   

   
2. 2

   Glaze minced shallots in Tbs unsalted butter, low heat. A light spray of olive oil will prevent butter from burning brown. When done, cool. In food processor, add half the bread crumbs, fresh farm egg, pepper sauce, fresh mayonnaise, minced fresh beet greens, zest of lemon, cooled shallots in their butter, pulse. Rest fifteen minutes.

   
3. 3

   Add crabmeat to food processor mix with one more egg, pulse till well mixed. Make two balls. Use roller to crush other half of bread crumbs fine, season with pepper, roll crabmeat balls in breadcrumbs, press flat. Refrigerate till the butter from the glazed shallots has solidified, about fifteen minutes. Fry crab cake in medium hot oil till edges turn light golden. Flip.

   

   
4. 4

   Fry crabcakes in medium hot oil on both sides golden brown. Turn oven to 350F degrees, put fried crabcakes on paper in baking pan in oven till crust is crisp. Fifteen minutes. Serve warm with aioli sauce on top. Filter and reuse the oil to fry fish and seafood.

   

   
5. 5

   For crab chowder, use shells and crab body, chop fine in small pieces with hatchet, bring to boil, extract flavors by simmering. Taste. Sieve with fine sieve. Dispose of crabshells on compost heap. Now simmer coconut milk, vegetables, pepper sauce, dashi and lemon grass oil with the crab broth. Follow my cookpad recipe link here to make fresh crab chowder.