“Be careful what you wish for; it might be more than you can handle.”
That Saying rang true one afternoon many years ago when I found myself in quite a pickle. I was staring at the hallway of my apartment building, surrounded by a chaotic scene. Women and children scurried in fear, avoiding the five Dungeness crabs that had somehow escaped their bag and taken over the floor.
These crabs were faster than I expected, managing to make a mess of things as soon as they were freed. Suddenly, I realized I was responsible for them and had to find a solution quickly. With a broom and a shovel in hand, I managed to catch them and relocate them to my bathtub.
After a moment of panic, I remembered a tip from my cookbook: ice can help calm crabs. I grabbed some ice and covered them. As I settled back with a glass of wine, I couldn’t help but chuckle. Just days earlier, I had jokingly told a friend that I would love some sourdough bread and Dungeness crab from San Francisco to share. Now, I had both. Three loaves of bread were piled by my door, and five crabs were snoozing in my tub. A feast was in the making!
But I faced a challenge: how to get those crabs from my bathtub to the pot without losing my cool. I remember that day as the “crab toss” day, and I found myself wishing for a little extra help.
After borrowing a large pot, I suited up with my gardening gloves. Standing nervously at the kitchen counter, I pitched crabs into boiling water one by one. Five hours later, they were cooked, cleaned, and resting under more ice, waiting for my guests.
That day taught me a valuable lesson: be mindful of what you wish for.
Now, on to the crabs! When cooking with Dungeness crab, you can’t overlook the magic of Japanese Panko breadcrumbs. Panko is made from a special kind of white bread, processed differently than regular breadcrumbs, giving it a light, airy texture. Unflavored Panko pairs perfectly with crab, allowing the crab’s natural sweetness to shine.
If you’re looking for authentic Panko, Uppercrust in Los Angeles is known for its high-quality product. Their Panko is lighter and crisper, making it an excellent choice for crab dishes. Plus, it’s gluten-free and kosher!
Want to create a standout dish? Try making Dungeness Crab Cakes! Here’s a simple recipe:
Dungeness Crab Cakes
(Makes five cakes)
Start by heating 1/2 cup of vegetable oil in a frying pan. Add:
- 1/4 cup diced celery
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
Sauté for 2 minutes, then set aside.
In a bowl, mix:
- 1 beaten large egg
- 1/2 tsp Tabasco sauce
- 1/8 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup Panko
Add the sautéed vegetables and refrigerate the mixture for 2 hours.
Once chilled, fold in 1 1/4 cups of crabmeat, breaking up any large pieces. Prepare another bowl with 1 cup of Panko for coating. Use a 1/3 cup measuring cup to shape the crab mixture into cakes, pressing them into the Panko to adhere.
Chill the cakes for another 2-3 hours. When ready to cook, heat 1/2 cup of vegetable oil in a frying pan to 350°F. Lightly fry each side of the crab cakes until golden brown, about 1-2 minutes. Finally, transfer them to a baking sheet and bake at 325°F for 30 minutes. You can make the cakes a day ahead and store them in the fridge before cooking.
Serve with your favorite sauce and enjoy your crab adventure!
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