AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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DUNGENESS CRAB CAKES
Primary category: Appetizers
1 lb Dungeness crabmeat (or jumbo lump crabmeat)
1/2 c chopped parsley
1/2 c thinly sliced scallions
3/4 c fresh bread crumbs
1/4 c milk
1 tsp worcestershire sauce cayenne pepper
Salt and black pepper to taste
2 TB butter
1/2 lb unsalted butter, cut into small cubes
1/4 c lemon juice
2 TB water
Pinch of salt
Pick over crabmeat to remove shells but leave meat as whole as possible. Combine crab, parsley, scallions and bread crumbs.
Mix together eggs, milk, worcestershire, cayenne, salt and pepper. Pour over crab mixture. Mix gently to blend, trying not to break up the crabmeat.
Shape into small round cakes, about 2 inches in diameter. Saute in butter for 2-3 minutes on each side or until golden brown and warmed through. Serve with sauce.
Put lemon juice, water and salt into a saucepan and bring to a boil. Add the butter all at once, whisking constantly until butter has melted and sauce is smooth. Adjust seasonings.
NOTE: Do not make ahead of time or the sauce will separate.