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Author Notes: 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. —dymnyno
Serves makes about 4 large cakes (delic as a sandwich the next day too)
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
- Mix the mayonaise,crab meat,cilantro, parsley, red onion and lemon juice.
- Form patties using your hands.
- Set up three bowls: 1. flour, 2. egg, 3.bread crumbs
- Gently dip the crab cake in the flour, then the egg, then the bread crumbs. Repeat with all the patties.
- Heat oil and fry each crab cake on medium heat until lightly browned.
- Serve with garlic aioli or chili sauce
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Home Alone Dinner