Recipe and photo courtesy of Pat Nyswonger (savorthebest.com)
Dungeness Crab Cakes
- 1 whole egg
- ⅓ cup mayonnaise
- 2 Tbsp chives or scallions, finely chopped
- 2 Tbsp red bell pepper, finely diced
- 2 Tbsp celery, finely diced
- 1 Tbsp fresh dill, finely chopped
- 1 tsp Old Bay seasoning
- Juice of ½ lemon
- 1½ cups panko breadcrumbs, divided
- 1 lb fresh Dungeness crabmeat, picked over
- 1 Tbsp olive oil
Preheat oven to 375 F. Line a baking tray with parchment paper.
Whisk the egg in a medium bowl. Blend the mayonnaise, chives, bell pepper, celery, dill, seasoning and lemon juice. Stir in ½ cup of breadcrumbs. Gently fold in the crabmeat. Divide the mixture into 6 equal portions. Shape each into a small patty about 3 inches in diameter and ¾ inch thick. Place crab cakes on a plate; refrigerate for 30 minutes.
Meanwhile, put the remaining breadcrumbs in a bowl and toss with the olive oil. Spread out the crumbs on the lined baking sheet. Oven-toast them just until golden, about 3 to 4 minutes.
Transfer the breadcrumbs to a shallow plate. Place the crab cakes in the breadcrumbs and press down gently to coat each side.
Transfer the crab cakes to the lined baking sheet. Bake on the middle oven rack for 20 minutes, until golden and heated through. Transfer to a serving plate. Makes 6 servings.