Crab crab and more crab

While we're on the subject of crab, I might as well show you what I did with the last catch. 

Well hello, don't YOU look pretty!!!

I have got picking dungeness crab down to an art form.  Considering they charge upwards of $30 a pound for it in the stores, I figure it's well worth my time to know how to do it at home.  After two hours of work...

OH THE CARNAGE!!!

But oh the reward!!!

Nearly three pounds of solid pure lump crabmeat!!!

What to do... what to do...

CRAB CAKES, OF COURSE!!!

...with long grain and wild rice mix and spinach on the side...

...and drizzled with roasted red bell pepper sauce... omg such yumminess...

Dungeness Crab Cakes

1 egg, lightly beaten

1/2 c. mayonnaise

1 t. worchestershire sauce

1 t. dry mustard (Colemans)

1 t. Old Bay seasoning

freshly ground pepper to taste

2 lbs. fresh picked crab meat

dry Italian seasoned bread crumbs

In a large bowl, combine first six ingredients thoroughly.  Gently fold in crab.  Sprinkle in bread crumbs, stirring and folding, until meat just starts to hold together (about 1/2 cup).  Let stand for 10 minutes.  Mix again, then try forming a patty.  If it holds together, make patties as desired.  If it still seems loose, add more bread crumbs, at little at a time, until mixture is cohesive.  Coat patties in additional bread crumbs if desired (sometimes I do, most times I don't).  Heat vegetable oil in large non-stick frying pan.  Fry until golden brown on each side and heated through, about 4 minutes each side.  Remove and drain briefly on paper towels.

Curried Roasted Red Bell Pepper Sauce

1 whole red bell pepper, roasted, peeled, seeded, and coarsley chopped

1/2 c. mayonnaise

1 clove garlic, minced

1 t. Madras curry powder

salt and freshly ground pepper to taste

Combine all ingredients in food processor or blender and puree until smooth.