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Serves 6
Start to finish: 1 hour
from Edible Seattle September/October 2010
Topped with a tart, fresh-tasting slaw, this crab-heavy version is flecked with apples. If you like a little heat, add a couple very finely chopped Bird’s Eye chilies to the slaw. For an appetizer, make tiny cakes, frying them for just a few minutes per side.
For the crab cakes:
1 tablespoon olive oil
3/4 cup finely chopped onion
1 cup finely chopped leek (white and green parts)
Salt and freshly ground pepper
1 medium tart apple, peeled and diced
4 scallions, chopped
2 large eggs, beaten
1 cup panko breadcrumbs
1 pound Dungeness crab meat, chopped
1 tablespoon chopped fresh parsley
Vegetable oil for frying
For the slaw:
1/2 bulb fennel, thinly sliced then sliced again into short batons
1 large tart apple, thinly sliced then sliced again into short batons
1 tablespoon chopped fresh parsley
3 tablespoons apple cider vinegar
Heat a large skillet over medium heat. Add the olive oil, then the onions and leeks, season with salt and pepper, and cook and stir until soft, about 5 minutes. Stir in apples and scallions and remove from the heat.
In a large mixing bowl, stir the eggs, breadcrumbs, and crab with a large fork until blended. Season with salt and pepper. Add the onion and apple mixture and the parsley, and stir to mix well.
Heat a large, heavy skillet over medium-high heat. Add enough vegetable oil to fill the pan about 1/2” deep. When a small piece of crab sizzles vigorously in the pan, add the crab by packed 1/4 cupfuls, taking care not to crowd the pan. Cook 5 to 7 minutes undisturbed, until browned. Flip the crab cakes carefully and cook another 4 or 5 minutes. Drain cooked cakes on a paper towel-lined plate, and repeat with the remaining crab, adjusting oil temperature as necessary.
Meanwhile, blend the slaw ingredients together in a small bowl. Serve the crab cakes hot, topped with the slaw.
Note: Crab cakes can be made ahead, refrigerated overnight (covered), and reheated for 5 minutes in a 350 degree oven just before serving.
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