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Crab Season’s Coming

By Andrew Hunter

If you ask someone from Baltimore what’s the best crab, they’d say blue crab, with a local’s pride. But if you ask folks up and down the Pacific Coast from San Luis to Juneau, they’d say Dungeness. Regional food pride is one of the things that makes our country’s cuisine great!

Personally, we like Dungeness because we can get it from local fishermen, and we associate it with the holidays because crab season starts in November and peaks in December. Yes, you can get it through June, but our opinion is it’s sweetest in December. So use any kind of crab you like in this recipe; just buy local when you can.

We like to steam or roast more “Dungees” than we can possibly eat in one sitting, then pick the leftovers and make cakes for breakfast. We serve them with sunny-side up eggs, lemon wedges and hot coffee.

So this is the time of year we start gearing up for crab season in our neighborhood. This recipe is simple because good crab tastes best by itself.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Breakfast Crab Cakes

1 large egg, beaten
3 tablespoons mayonnaise
Dash Tabasco sauce
1/2 cup crumbled Saltine crackers
2 green onions, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
1 tablespoon butter, melted
16 ounces crabmeat

In a medium bowl, combine all the ingredients except the crab and mix well. Add the crab and mix well. Form into cakes, any size you like, and sauté in additional butter over low heat for about 2 minutes per side.

Makes 4 servings

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