Simple Dungeness Crab Cakes
Perfect for Crab Cake Benedict
- 12 ounces Dungeness crab meat (about 2 half backs)
- 4 tablespoons celery, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon chives, finely chopped
- 3 tablespoons mayonnaise
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Assemble Crab Cakes
Your Dungeness crab is already cooked. Pick through the crab meat and remove any shells. Combine the crab, celery, cilantro, and chives in a bowl. Add mayo and stir until it is well incorporated. Form into small patties about 3 inches wide and about 1 inches high. Refrigerate at least 30 minutes or until ready to cook and serve.
Cook Crab Cakes
When you are ready to cook the crab cakes, pat the tops and bottoms of the crab cakes with the panko crumbs.
Heat olive oil in a skillet over medium-high heat.
Add the crab cakes and cook for about 2-3 minutes per side, flipping the crab cakes gently to help them retain their shape, until the cakes are golden brown on both sides.