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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

July 18, 2012 at 5:08 PM

Chef Tom Douglas dishes up a Chinese recipe for Dungeness crab

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The Dungeness crab fishing season has been quite remarkable in many areas of Puget Sound and Hood Canal.

Renowned Seattle chef and restaurateur Tom Douglas knows how to serve up some delicious crab dishes, and this recipe is sure to satisfy the palate.

Douglas is contributing some of his recipes for the Reel Time Fishing blog. Each will be related to the Catch of the Week, which will appear regularly Wednesdays through October, along with recipes from other local chefs, and owners of tackle shops and fish markets.

Douglas is owner of Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta’s, Serious Pie Downtown, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit, Serious Pie Westlake and Ting Momo.

Crab Foo Yung

From I Love Crab Cakes Cookbook, by Tom Douglas

Ingredients

(Makes four servings)

4 large eggs

2 teaspoons soy sauce

2 teaspoons mirin (sweet cooking rice wine, such as Kikkoman brand)

1/2 teaspoon Tabasco, or to taste

3/4 pound crabmeat, drained, picked clean of shell, and lightly squeezed if wet

1 cup sliced shiitake mushrooms, stems removed

1 cup mung bean sprouts

1/4 cup minced celery, preferably the tender inner stems and a few leaves

1/4 cup thinly sliced scallions, both white and green parts

About 6 tablespoons peanut or canola oil, as needed

4 lemon wedges

Tabasco or Chinese hot chili paste

Directions

Whisk the eggs with the soy, mirin, and Tabasco in a large bowl until slightly foamy. Stir in the crabmeat, mushrooms, sprouts, celery, and scallions. Heat 2 large nonstick skillets over medium-high heat with about 3 tablespoons of oil in each one. When the oil is hot, ladle as many patties as will fit into each pan (about 3 or 4) using a 4-ounce ladle or a 1/2-cup measuring cup. Fry the patties until golden brown on both sides and cooked through, about 4 minutes total, turning the heat down as needed.

Use a spatula to turn the patties from side to side a few times while they’re cooking so they don’t get too dark.

Remove the patties from the pan, and drain on paper towels. If you can’t fit all the patties in the pans at once and need to fry in batches, keep the finished patties warm in a 200° oven while you wipe out the pan with a paper towel, add more oil, and continue to fry the remaining patties. You should get about 8 crab foo yung. When all the crab foo yung are cooked, serve them with the lemon wedges and Tabasco or hot chili paste.

(Photo by Greg Gilbert, Seattle Times staff photographer)

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