Crab season is on big time right now and that means my favorite crab, the Dungeness, is available fresh and ready for appetizers, lunch, dinner and just because! Crab cakes are delicious for a first course for dinner or as an appetizer depending on how large you make them or as dinner itself which is one of my favorite meals. Freddy and I both love making a dinner of crab cakes plopped on top of a arugula salad and a side of french fries. We ate the crab cakes before I had time to take the pic, so here is a pic of our 1890 Victorian farm house on a foggy morning. It is a typical summer morning in the Napa Valley and we are, as usual, above the fog.
serves 4, more if made smaller for appetizers
1 pound Dungeness crab meat
1/2 cup mayonnaise
1/2 cup finely chopped cilantro
1/2 cup chopped parsley
1/2 cup chopped red onion
1 tablespoon fresh lemon juice
2 cups panko, or plain dried bread crumbs
2 eggs, beaten
1 cup all purpose flour
oil for frying crab cakes
1. Mix the mayonnaise, crab meat, cilantro, parsley, red onion and lemon juice with your hands to make four patties.
2. Set up three bowls: 1) flour, 2)egg, 3) dry bread crumbs
3. Gently dip the crab patties in the flour, then the egg, then the bread crumbs.
4. Heat oil and fry each crab cake on medium heat until lightly browned.