Source:

Ray's Boathouse, Seattle, Washington

Serves/Makes:4

Ingredients

• 3 tbsp (45 ml) diced red peppers
• 3 tbsp (45 ml) diced shallots
• 1 tbsp (15 ml) sherry
• 1 lb (.5 kg). Dungeness crab meat (break up larger pieces)
• 1 egg
• 1/4 cup (60 ml) cream
• 3 tbsp (45 ml) lemon juice
• dash Tabasco
• pinch celery salt
• 1/2 tsp (2 ml) paprika
• pinch ground white pepper
• pinch salt
• 3 tbsp (45 ml) chopped parsley
• 1/2 cup (125 ml) fine bread crumbs

Preparation

• Mix red pepper and shallots together.
• Mix together all other ingredients, except crab and bread crumbs, thoroughly.
• Add peppers and shallots to mix by hand.
• Add crab and mix.
• Form into patties (about 2 oz (56 grm) each).
• Pat bread crumbs onto crab cakes.
• Store between wax paper sheets until ready to cook.
• Pan-saute in melted butter until brown on both sides.

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