Appetizer: Dungeness Crab Cakes

By SharonE

THE most delicious crab cakes!

Ingredients

• 1 tablespoon canola oil plus more for frying
• 1 rib celery, finely chopped
• 1 ear fresh corn, husked, kernels cut off
• 1 green onion, thinly sliced
• 1/4 small red bell pepper, cored, seeded and finely chopped
• 1/4 small green bell pepper, cored, seeded and finely chopped
• Salt and pepper to taste
• 2 1/2 cups panko breadcrumbs
• 1 (8-ounce) container lump crab meat
• 1 egg, lightly beaten
• Grated zest of 1 lemon

Details

Servings 4

Preparation

Step 1

Heat 1 tablespoon of the oil in a large skillet. Add celery, corn, green onion, bell peppers, salt and pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl and set aside to let cool. Once cooled, add 6 tablespoons of the breadcrumbs, crab, egg and zest and mix well.

Transfer remaining breadcrumbs to a wide, shallow dish. Form crab mixture into eight 3-inch wide patties, packing each together with your hands. Gently roll each patty in the breadcrumbs to coat all over then transfer to a large plate. Cover and refrigerate until chilled, about 30 minutes.

Heat a large, deep skillet over medium-high heat. Pour in enough oil to reach a depth of about 1/3 inch and heat until oil starts to shimmer. Carefully add crab cakes (working in batches, if needed) and cook, gently flipping once, until cooked through and deep golden brown, 6 to 8 minutes total. Transfer to a paper towel-lined plate as done and season with salt and pepper.