Delia Snyder of Don the Beachcomber, Part 3

Categories: On the Line

Chef-owner Delia Snyder of Don the Beachcomber in Huntington Beach graciously provided us with her recipe for crab cakes. Crab cakes and a tall, cold, fruity rum drink: aloha in restaurant form! If you missed the interview portion of the program, you can find it here and here.


 

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Photo by Kimberly Valenzuela


Delia's Crab Cakes


Ingredients:

9 oz. fresh Dungeness crab meat, mostly lump
3 oz. Black Tiger shrimp, minced
1/8 tsp. white pepper
1/8 tsp. Hawaiian salt
1/8 tsp. curry powder
1/8 tsp. cayenne pepper
1 tsp. olive oil, plus 1 Tbsp. for cooking
4 sprigs fresh parsley, picked and minced
2 sprigs fresh tarragon, picked and minced
2 sprigs fresh basil, picked and minced
3 small shallots, minced
1 stalk lemongrass, white parts only, minced
1 egg white
½ teaspoon fish sauce
1 Tablespoon Hawaiian breadcrumbs
Panko breadcrumbs (as needed to lightly coat the crab cakes)

Preparation:

1. Combine all ingredients except the crab meat and the Panko breadcrumbs.

2. Mix carefully.

3. Lightly fold in the crab meat, making a chunky consistency. Careful: make certain the crab meat does not break apart.

4. Divide into four equal portions.

5. Form into four patties that are 1¼" thick and 3" across. Do not press down!

6. Transfer to a plate, then cover and refrigerate until well-chilled, at least 30 minutes, or up to 24 hours.

7. Heat 1 Tbsp. olive oil in a large non-stick skillet over medium-high heat until it shimmers.

8. Lightly pat Panko crumbs onto the cakes. Do not dredge!

9. Cook until lightly browned on each side, about 4 minutes per side.

Location Info

Don the Beachcomber

16278 Pacific Coast Highway, Huntington Beach, CA

Category: Restaurant


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