Ricotta Oregon Dungeness Crab Cakes

by Janis Taylor
(McMinnville, OR)

This recipe is a big hit with my family! It should serve four just fine.

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Ricotta Oregon Dungeness Crab Cakes

Ingredients:

1 cup Dungeness crabmeat, rinsed if salted
1/2 cup ricotta cheese, drained
1/2 cup panko (Japanese bread crumbs, available in Asian markets)
1 tablespoon chopped fresh parsley
11/2 teaspoons minced shallots
1 teaspoon dry mustard
1 tablespoon olive oil
1/2 teaspoon ground white pepper
1 egg
Vegetable oil
1/2 cup buttermilk
3/4 cup cornstarch


How to prepare:

Pick over the crabmeat to remove any pieces of cartilage. Check to see if salt has been added to the crabmeat. If it has, rinse it thoroughly and squeeze dry.

Gently combine the crabmeat, ricotta, panko, parsley, shallots, mustard, olive oil, pepper and egg. Form it all into 4 patties, place on a plate and refrigerate overnight or for at least 2 hours.

Pour just enough vegetable oil into your skillet so that it comes halfway up the sides of the cakes when fried. Heat to 350 degrees.

Dip each cake into buttermilk, then into cornstarch. Fry each side until golden brown, about 3 minutes on each side. Drain on paper towels. Serve right away.

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This is very tasty stuff! Thanks for letting me share, Tony!