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Recipe for :

Alioto's Crab Cakes (Italian Style)

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"I haven't made these but have had them several times at Alioto's, one of our better restaurants at Fisherman's Wharf in San Francisco and they are wonderful".


18 ounces fresh Dungeness crab meat (or whatever crab is available to you)
6 ounces grated Parmesan cheese
6 ounces ricotta cheese
1 whole egg
1 ounce freshly chopped parsley
1 pinch nutmeg
1 pinch ground pepper
1 pinch ground dry mustard
1/4 tsp. cayenne pepper
3 tsp. Bechamel sauce (white sauce)
1 ounce finely chopped chives
3 fresh diced and peeled seedless roma tomatoes

2 Tbls. butter
1 1/2 Tbls. flour
1 cup milk

Beurre Blanc Sauce:
1 cup white wine
1/2 cup white wine vinegar
3/4 lb. whole butter


In a bowl, put all the ingredients together except the chives and diced tomatoes. Combine and form into balls. flatten with the bottom of a bottle. Fry in olive oil on both sides until brown (approximately 5 minutes). Pour Beurre Blanc sauce on plate. Garnish with lettuce, and place the crab cake on top. Sprinkle with chapped chives and diced tomatoes.

Melt butter. Stir in flour. Slowly stir in one cup milk. Simmer until the sauce thickens (approximately 15 minutes).

Beurre Blanc Sauce:
Combine white wine and vinegar in a saucepan. Reduce liquid by a third and add butter. Simmer until it thickens. Place sauce on the plate. Place lettuce and greens on the plate. Pour extra sauce on top of the crab cakes if desired.

Serves 6

Shirley Cline