Pacific Crab Cakes
12 servings

2	teaspoons salt
2	teaspoons paprika
1	teaspoon garlic powder
1	teaspoon onion powder
1	teaspoon dry mustard
1	teaspoon dried basil
3/4	teaspoon ground white pepper
1/2	teaspoon finely ground black pepper
1/2	teaspoon dried thyme
5	cups fresh breadcrumbs, preferably sourdough
1/2	cup unsalted butter
2	cups minced onions
1	cup minced green bell pepper
1	cup minced celery
1	cup minced fresh parsley
1	tablespoon Worcestershire sauce
1	teaspoon tabasco sauce
1	teaspoon minced fresh garlic
4	ounces bottled clam juice
1	pound Dungeness crab, picked and flaked
3	each eggs, lightly beaten
1	cup heavy cream
 
Combine the salt, garlic powder, onion powder, mustard, basil, white pepper, 
black pepper, and thyme, mix well.  Heat 2/3 of the fresh breadcrumbs in a 
dry skillet, over medium heat for 5-6 minutes or until golden brown.  Remove 
from heat and set aside.  Heat butter in a skillet, over a medium high heat.   
Add onions, bell peppers, and celery and sauté until they begin to brown 
Add half of the prepared seasonings, mix well.  Add half of the minced 
parsley, worcestershire, tabasco, and garlic, mix well.  Heat and stir over a 
medium high heat for 5 minutes, until the mixture sticks to the bottom of the 
pan.  Deglaze with the clam juice, stir to dissolve the fond.  Remove from 
heat, set aside.  Combine the breadcrumbs and remaining seasonings, mix well.  
Add the crab and 1/2 cup minced parsley, mix well.  Add the vegetable 
mixture, eggs, and cream-mix gently without breaking up lumps of crab cover 
and chill for 1-1/2 to 24 hours.  Divide crab mixture into equal portions, 
form into flat cakes.  Combine remaining fresh breadcrumbs and remaining 
parsley.  Dredge crab cakes in breadcrumb/parsley mixture, pat to set 
coating.  Place on a sheet of waxed paper, chill for 1-24 hours.  Heat butter 
or oil in a skillet, over medium heat.  Add crab cakes, 2-3 at a time, and 
brown well on both sides.  Remove to drain on paper towels, drain pan well 
and set over medium heat.  Repeat with remaining cakes. 

Nutrition Facts
Amount Per Serving: Calories 373 - Calories from Fat 170
Percent Total Calories From: Fat 45%, Protein 16%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 10g, 
Cholesterol 126mg, Sodium 870mg, Total Carbohydrate 36g, Dietary Fiber 1g, 
Sugars 0g, Protein 15g, Vitamin A 1276 units, Vitamin C 17 units, Calcium 0 
units, Iron 3 units 

Copyright (c) 1997-2004 Salvatore's Kitchen.