November 16, 2009
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
In This Recipe
  1. Mix the mayonaise,crab meat,cilantro, parsley, red onion and lemon juice.
  2. Form patties using your hands.
  3. Set up three bowls: 1. flour, 2. egg, 3.bread crumbs
  4. Gently dip the crab cake in the flour, then the egg, then the bread crumbs. Repeat with all the patties.
  5. Heat oil and fry each crab cake on medium heat until lightly browned.
  6. Serve with garlic aioli or chili sauce

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