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1
Bring a large pot of generously salted water to a boil.
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2
Carefully drop in: 2 live Dungeness crabs.
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3
Boil for 15 minutes.
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4
Remove the crabs and let them drain and cool.
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5
When cool enough to handle, pull off the large top shell and remove the fibrous lungs.
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6
Rinse lightly, pull off the legs, and split the main body in half down the center.
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7
Crack the legs, and pick the crabmeat clean from all the bodies and legs.
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8
Put the meat in a bowl.
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9
Gently go through the picked meat with your fingers to remove any last stray bits of shell.
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10
Refrigerate until ready to use.
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11
Make some clarified butter.
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12
Melt in a small heavy pot over medium heat: 5 tablespoons unsalted butter.
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13
Cook the butter until it has separated and the milk solids are just turning a light golden brown.
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14
Pour through a fine strainer to remove the milk solids.
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15
Prepare: 1 cup mayonnaise (see page 46).
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16
Stir in: 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 2 tablespoons chopped chervil, 1 tablespoon fresh lemon juice, Salt, A pinch of cayenne.
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17
Stir the mayonnaise into the crabmeat, mixing gently but thoroughly.
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18
Taste and adjust the lemon juice and salt as needed.
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19
Form the mixture into 8 patties.
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20
Roll the patties to coat in: 1 1/2 cups fresh breadcrumbs made from pain de mie or another firm white bread (see page 62).
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21
Warm a heavy-bottomed pan (cast iron works well) over medium heat.
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22
Pour in the clarified butter.
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23
When the butter is hot, add the crab cakes and fry until golden brown, about 4 minutes on each side.
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24
Turn down the heat if the crumbs start to burn.
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25
Serve with Tartar Sauce (page 225), Aioli (Garlic Mayonnaise; page 47), or lemon mayonnaise (see page 47).
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26
Serve with Shaved Fennel Salad (page 246) or garden salad.
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27
For fish cakes, use 2 cups chopped firm white fish fillet such as halibut, haddock, or ling cod in place of the crab.
