Chef-owner Delia Snyder of Don the Beachcomber in Huntington Beach graciously provided us with her recipe for crab cakes. Crab cakes and a tall, cold, fruity rum drink: aloha in restaurant form! If you missed the interview portion of the program, you can find it here and here.
9 oz. fresh Dungeness crab meat, mostly lump
3 oz. Black Tiger shrimp, minced
1/8 tsp. white pepper
1/8 tsp. Hawaiian salt
1/8 tsp. curry powder
1/8 tsp. cayenne pepper
1 tsp. olive oil, plus 1 Tbsp. for cooking
4 sprigs fresh parsley, picked and minced
2 sprigs fresh tarragon, picked and minced
2 sprigs fresh basil, picked and minced
3 small shallots, minced
1 stalk lemongrass, white parts only, minced
1 egg white
½ teaspoon fish sauce
1 Tablespoon Hawaiian breadcrumbs
Panko breadcrumbs (as needed to lightly coat the crab cakes)
1. Combine all ingredients except the crab meat and the Panko
2. Mix carefully.
3. Lightly fold in the crab meat, making a chunky consistency. Careful:
make certain the crab meat does not break apart.
4. Divide into four equal portions.
5. Form into four patties that are 1¼” thick and 3″ across. Do not press
6. Transfer to a plate, then cover and refrigerate until well-chilled,
at least 30 minutes, or up to 24 hours.
7. Heat 1 Tbsp. olive oil in a large non-stick skillet over medium-high
heat until it shimmers.
8. Lightly pat Panko crumbs onto the cakes. Do not dredge!
9. Cook until lightly browned on each side, about 4 minutes per side.