It is Dungeness Crab Season
What a great crabbing season so far. We went out and got a lot of crabs last season. My buddy Andy just loves going out and making a fun group trip. We usually go to Doran Park and launch the boat from there. We set up a place to cook them right there. There is also great fishing right off of the rock jetty for Monkey Face Eel, cod and other great fish.
I suggest getting the Sonoma County Regional Parks pass so you have great access to all of our wonderful parks.
Here is my own Dungeness Crab Cake Recipe!
3 cups fresh bread crumbs, divided; 2 large eggs, beaten; 2 Tbl mayonnaise, 2 Tbl each onion, celery, red bell pepper, minced; 1 medium clove garlic, minced; 1/2 tsp salt; 1/4 tsp dried mustard; 1/2 tsp cayenne, 1 pound fresh crabmeat, 1 Tbl olive oil
Chilling time: 2 hours or overnight
*Mix together 1 cup bread crumbs, eggs, mayonnaise, onion, celery, bell pepper, parsley, garlic and seasonings. Stir in crabmeat. Chill mixture for at least 2 hours or up to overnight
*Shape crab mixture into 12 small cakes. Evenly coat each cake with remaining bread crumbs. Heat oil in a large skillet over medium heat. Cook cakes until brown and crisp, about 5 minutes per side.
*Sauce: 1/2 cup mayonnaise, 2 Tbl sherry vinegar, 1 tsp cayenne pepper, whisk together
*To serve Crab Cakes, place a dollop of sauce on each crab cake