Dungeness Crab Cakes
Rich, buttery, Dungeness Crab Cakes are crispy on the outside and flavorful on the inside packed with fresh lump meat, minced celery and red bell pepper.
- 1 lb. Dungeness crab cleaned and shelled
- 1/2 cup celery minced
- 1/4 cup red bell pepper minced
- 1 clove garlic minced
- 1 1/2 cup Panko bread crumbs
- 3 tbsp. mayonnaise
- 2 tbsp. cooking oil
Preheat oven to 350 degrees
Gently mix Dungeness crab, celery, red bell pepper, garlic, Panko bread crumbs and mayonnaise together.
Form into either 8 large crab cakes or 16 mini appetizer crab cakes. Cup together in your hands to form a ball first, to make sure all ingredients stick together. Now press out gently to round shape. This recipe uses the least amount of filler possible, so you really want these crab cakes to form a nice shape before cooking.
Place crab cakes on a sheet pan and refrigerate for at least 15 minutes to set ingredients.
In a large sauté pan over medium heat, cook crab cakes in oil on each side until browned. Work in batches to ensure even cooking.
Place browned crab cakes on sheet pan in 350 degree oven for 5-10 minutes to continue cooking.