Dungeness Crab Season is upon us and the bounty is rolling in.

San Francisco Crab Cakes

2011/2012 Dungeness Crab Season has been rated the best in years.  Local Crabs are filled with large chunks of flavorful sweet meat.  In 2010 over 19 million pound was pulled in from the Sea and the 2011/2012 season is expected to have the same tonage.  

Crab meat is low in saturated fat, and contains the mineral chromium which helps to increase the level of HDL, the good cholesterol in the body. As we all know, higher levels of good cholesteral helps reduce the risk for strokes and heart disease. In fact, Dungeness Crabs contain sterol, which restricts the absorption of total cholesterol eaten during a meal.  Crab is also rich in omega-3 fatty acids which reduce the number of sticky blood platelets, giving elasticity to the blood and creating smooth blood flow in tiny arteries.

My holiday tradition is fresh crab, ripe brie cheese, and a very nice Napa Valley, California Reserve Brut champagne.  Crab cakes are in are a second favorite and the following recipe comes straight out of my personal cookbook.  I hope you enjoy the opportunity to try west coast Dungeness Crab.  If not canned products can be used with great success.     

Recipe

1/2 lb fresh Dungeness Crab or 2 six ounce cans

1 Shallot minced 

1 Teaspoon Whorsteshire Sauce

1 Teaspoon Mustard

3/4 cup Bread Crumbs of your choice, a fresh gluten free bread pureed into flakes is recommended

3 Eggs

1 T Butter

4 T Olive Oil - add more if needed

Salt and Pepper to taste

Mince Shallot and saute in Butter

Beat 3 Eggs, add Crab, Mustard, Whorsteshire, Salt and Pepper,  Bread Crumbs and cooled shallots.

Stir gentle and form into palm-size rounds

Heat Olive Oil in a shallow pan

Add crab cakes to the oil, cook until brown but be careful not to over cook

Enjoy!