DUNGENESS CRAB CAKES
 
This is the basic recipe (adapted from Paul Bertoli) that we use for our crab cakes at Marché.  We accompany them with a variety of sauces and side salads, depending on the season, and they are always one of the most popular items on the menu.
 
Serves 4
 
8 ounces fresh cod filet, cut into small dice
 
1 pound fresh crab meat, picked clean
 
½ cup homemade or good quality purchased mayonnaise
 
½ cup thinly sliced green onion, green part included
 
1 tablespoon fresh lemon juice
 
Zest of ½ lemon
 
½ teaspoon salt
 
¼ teaspoon cayenne
 
1 ¼ cups fresh French bread crumbs
 
Butter for sauté pan
 
Put all ingredients except breadcrumbs in a large bowl and gently mix until thoroughly combined.
 
Divide the mixture into 12 portions and flatten into a patty shape. 
 
Pour the breadcrumbs into a small baking dish.
 
Lay the crab cakes in the crumbs to coat on both sides.
 
The cakes can be made up to this point and held in the refrigerator for several hours.
 
 
Just before you are ready to serve, heat a couple of tablespoons of unsalted butter in a sauté pan, then brown the crab cakes on each side.
 
Allow to drain on a paper towel and keep warm in a very low oven until all the cakes are finished.
 
Serve hot, accompanied by your favorite tartar sauce, rémoulade sauce or aïoli.