Harry Yoshimura, owner of the Mutual Fish Company on Rainier Avenue in Seattle is one of three generations in the Yoshimura family who’ve run the retail/wholesale seafood market since 1947.
The Yoshimura family knows all about the freshest seafood around, and with the Dungeness crab sport fishing season in full swing here is a recipe that involves not “frying” but “baking” up some tasty crab cakes.
Oven-baked Crab Cakes
5 cups Cornflakes
1/2 cup Mayonnaise
2 tablespoon Dijon mustard
2 teaspoon Old Bay seasoning
1/8 teaspoon Cayenne
2 large Egg yolks
2 pounds Jumbo lump crab meat; picked over
1/4 cup (1 stick) unsalted butter; softened
In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan. In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, cayenne, and yolks and add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly.
With a 1/4-cup measure, form crab mixture into slightly flattened rounds about 2-1/2 inches wide and 3/4-inch thick and gently coat crab cakes with cornflakes, transferring as coated to a wax-paper-lined baking sheet.
Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours. Preheat oven to 400 degrees F. Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes. Serve crab cakes with tartar sauce.
(Photo taken by Mike Siegel, Seattle Times staff photographer)