My Favorite Crab Cakes (really)

 

There is something special about a month that has the letter "r in it...CRAB SEASON! The crabbers are busy out at Bodega Bay in northern California. The dungeness crabs are the sweetest I have ever tasted (sorry, Maryland and Louisianna). There are probably as many crab cake recipes as there are cooks and this is mine. I start a lot of dinner parties with tiny crab cakes passed around or larger ones on a bed of little gem lettuce for a first course.

What you will need

1 pound dungeness crab meat (you can use other types of crab but dungeness is the best)

1/2 cup mayonaise

1/2 cup finely chopped cilantro

1/4 cup finely chopped Italian parsley (flat leaf)

1/2 cup finely chopped red onion

1 tablespoon fresh lemon juice

2 cups panko, or plain dry bread crumbs

2 eggs, beaten

1 cup all purpose flour

oil for frying crab cakes

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