The Original's Dungeness Crab Cakes

      The Original's Dungeness Crab Cakes
      serves 4

      • 1 lb. Dungeness crab meat
      • 1 Tbs olive oil
      • 1 small Yellow onion, minced
      • 1/2 bulb fennel, minced
      • 1/2 red bell pepper, minced
      • 1/2 stalk celery, minced
      • 1/2 cup mayonnaise
      • 1/2 cup panko bread crumbs
      • 1 tsp parsley, minced
      • 1 tsp chives, minced
      • 1 tsp tarragon, minced
      • 1/4 teaspoon cayenne
      • 1/4 tsp onion powder
      • 1/4 tsp garlic powder
      • Zest of 1 lemon
      • Salt and pepper

      In a small saut, sweat the vegetables with the olive oil until tender.
      Combine with the remaining ingredients and form into 2 ounce cakes.
      Pan fry in a little olive until golden brown.

      Blood orange hollandaise - makes 1 cup

      • 3 egg yolks
      • zest and juice of 1 blood orange
      • 1 cup butter, clarified and melted
      • salt, pepper and cayenne to taste

      In a small deep mixing bowl combine egg yolks, zest and 1 teaspoon of blood orange juice.
      Place the bowl over barely simmering water in a small sauce pan. Whisk constantly until thickened.
      Remove from heat and slowly add the butter. Adjust consistency with the juice and season with the salt, pepper and cayenne to taste.