Pacific Northwest Dungeness Crab Cakes

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Pacific Northwest Dungeness Crab Cakes

• snacks
• September 27, 2018
• entrée
• 3-5 servings
• 15 minutes

Ingredients

• 1 lb crab meat, Dungeness, fresh shelled, squeeze out excess water
• 1/2 cup mayonnaise
• 3/4 cup Panko bread crumbs, extra for rolling cakes
• 1 tbsp Old Bay seasoning
• 1 cup red bell pepper, 1/8” diced
• 1 cup red onion, 1/8” diced
• 1/2 cup green onion, chopped fine
• 1/4 tsp salt, kosher
• pinch of black pepper, fresh ground
• olive oil

Cooking Directions:

1. Break up crabmeat looking for cartilage, then squeeze crab of excess liquid.
2. Combine all ingredients in a stainless steel bowl. Roll into roughly 1.5 oz. cakes and roll in Panko.
3. Label, date and refrigerate, or simply refrigerate for at least 1 hour before cooking
4. Once ready to cook, heat and coat pan with Olive Oil, then place crab cakes on hot pan and cook until golden brown on each side.

Recipe makes roughly 11-12 crab cakes

Recipe by Chef Wayne Johnson.