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.
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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.