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Dungeness Crab Cakes
Adapted by Ron Glanville for In Good Taste Cooking School

1 Tablespoon unsalted butter

1 sweet red pepper, stemmed, seeded and finely minced

2 Tablespoons finely chopped shallot

1/2 stick (1/4 cup) unsalted butter, melted and cooled
4 large eggs, beaten lightly
6 tablespoons sour cream
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 pounds Dungeness crab meat
2 cups fine fresh bread crumbs

½ cup cornmeal
1/2 cup vegetable oil
 
In a sauté pan, sweat the red pepper and shallots in the tablespoon of butter until soft. Let cool to room temperature. In a bowl, whisk together the sweet pepper and shallot mixture, the melted and cooled butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne pepper and stir in the crab meat and the bread crumbs gently.

Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal.

Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.

In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain.

Keep the crab cakes warm on another baking sheet in a 200˚F degree oven.

Serves 6 - 8