Crab Cakes are a must on any Bay Area restaurant’s menu. What makes the perfect Crab Cake? Crisp and flaky on the outside, not soft & soggy. It shouldn’t be a ‘heavy’ dish but rather light and refreshing almost. The flavors should be bold yet distinct and the crab should stand out in the forefront. Whatever sauce is served along side of it should not be overwhelming but complement the cakes. The Washington Dungeness Crab Cake at Skates on the Bay in Berkeley is crisp, light, and while enjoyable isn’t the best. The infusion of Asian flavors didn’t quite meld right. The butter sauce was smooth yet had something tangy in it to match the Asian spice. The panko crust was nice and crisp and the dish was light overall but the flavors dropped the ball.
Finding fresh lump crab can be a challenge when living in middle Mexico so I decided to try a Tuna Cake. Tell me what you think and if you made any adjustments to this easy recipe.
FOR RECIPE CLICK →
- 4 packs or cans of chunk light tuna packed in olive oil
- ⅓ cup of crushed crackers
- 3 full green onions finely chopped
- ½ cup red bell pepper finely chopped
- ¼ cup mayonnaise
- 1 egg
- 1 tsp Worcestershire sauce
- 1 tbsp of mustard
- Juice of ½ lemon
- ¼ tsp garlic powder
- 1 tsp of salt
- Dash of cayenne pepper
- ½ cup of oil
- Favorite dipping sauce, for serving
- Mix together in a large bowl all ingredients except flour and oil and dipping sauce.
- Shape into ⅓ cup patties and dust with flour.
- Heat oil in large skillet over medium heat.
- When the oil is hot place tuna cakes in the skillet and fry 4 minutes on each side or until the side is golden brown.
- Serve warm with dipping sauce.