Tom Douglas’ Crab Cake at the Dahlia Lounge

Ingredients:

1. 1 pound Dungeness crab meat
2. 1/4 cup chopped chives
3. 1/4 cup diced red pepper
4. 1/4 cup diced yellow pepper
5. 1/4 cup diced celery
6. 1/4 cup mayonnaise
7. 1/2 cup panko bread crumbs
8. 1/2 teaspoon sea salt
9. 1/4 teaspoon white pepper
10. 1/4 teaspoon cayenne pepper
11. 1/4 cup olive oil

Instructions:

1. Preheat oven to 400 degrees F.
2. In a large bowl, combine crab meat, chives, red pepper, yellow pepper, celery, mayonnaise, panko bread crumbs, sea salt, white pepper, and cayenne pepper.
3. Form the mixture into 8 crab cakes and then refrigerate for at least 30 minutes.
4. In a large skillet, heat olive oil over medium-high heat.
5. Add the crab cakes and cook until golden brown on one side, about 3 minutes.
6. Carefully flip the crab cakes over with a spatula and cook until golden brown on the other side, about 3 minutes.
7. Transfer the crab cakes to a baking sheet and bake in the oven for 8-10 minutes until heated through.

Verdict:

Tom Douglas’ Crab Cake at the Dahlia Lounge is a rich and flavorful appetizer that is sure to impress your guests. The combination of Dungeness crab meat, spices, and vegetables creates a tasty and juicy cake, while the panko bread crumbs give it a nice crunch.

Serving Suggestions:

Serve the crab cakes with a side salad of mixed greens and a lemon vinaigrette to balance out the richness of the dish. You can also garnish the plates with extra chopped chives and diced peppers for a pop of color. Pair with a crisp white wine or a light beer for a refreshing accompaniment.