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Let's Make a Meal: Dungeness Crab and potato cake mix

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Posted 4:45 PM 5/18/2012 : Let's Make a Meal: Westward Look Resort's Crab Cakes

TUCSON - Today on News 4 at 4, the Executive Chef at Westward Look, James Wallace, stopped by to make one of his specialties: crab cakes.

Here's the recipe:

DUNGENESS CRAB AND POTATO CAKE MIX
JAMES WALLACE-EXECUTIVE CHEF
INGREDIENTS:
• 8 OZS DUNGENESS CRAB [SHREDDED AND SQUEEZED AU SEC]
• 5 OZS FROZEN HASH BROWNS [THAWED]
• 1 OZ MAYONAISE
• 1 OZ DIJON MUSTARD w/ GRAIN
• 3 OZS LIQUID EGG YOLKS
• 1/2 OZ LEMON JUICE
• 1/4 OZ FRESH GROUND BLACK PEPPER

• PANKO BREAD CRUMBS [AS NEEDED]

METHOD:
1. CRUMBLE AND SQUEEZE MOST OF THE MOISTURE OUT OF THE CRAB MEAT
2. PLACE IN MIXING BOWL
3. ADD ALL OTHER INGREDIENTS
4. MIX, BY HAND, THOUROUGHLY
5. COVER THE BOTTOM OF A 4 INCH HOTEL PAN WITH ONE INCH OF ‘PANKO'
6. USING A 6 OZS LADDLE [OR SCOOP], MEASURE OUT THE MIXTURE, TURN INTO YOUR HAND, THEN PLACE ON THE PANKO
7. COVER EACH PORTION WITH PANKO AND PRESS INTO DESIRED SHAPE, MAKING SURE ALL SIDES, TOP AND BOTTOM, ARE COVERED WITH PANKO
8. PLACE IN FREZER UNTIL FROZEN SOLID
9. FOR SERVICE, SAUTE IN CANOLA OIL UNTIL GOLDEN BROWN THEN PLACE IN 325 DEGREE OVEN UNTIL WARM IN THE CENTER
10. SERVE IMMEDIATELY WITH SMOKED CHILE REMOULADE OR ANOTHER FAVORITE ACCOMPANYMENT
• NOTE: DUNGENESS IS MY FAVORITE [I AM FROM OREGON] BUT YOU CAN USE YOUR FAVORITE TYPE OF CRABMEAT..CHEF

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