While whipping up that simple crab and pasta dish a few weeks ago, I realized that I was going to have a pretty significant amount of Dungeness left over. I whipped up the following crab cake recipe using the leftover crab, and some ingredients that I had lying around.
- 3/4 lb. Crab meat
- 3 chopped green onions
- 1/2 cup chopped sweet peppers
- 1/2 cup panko bread crumbs
- juice of 1/2 a lemon
- 1 egg
- 1/2 tbsp. chipotle chili powder
- pinch of salt and pepper
I hate crab cakes that have been thickened with crackers, mayo, too many random ingredients, or that are simply too small. So I tried to make these simple, flavorful and, well… big.
Mix the listed ingredients in a bowl (go on – use your hands) and form two large cakes with the mixture.
Coat the cakes in another 1/2 cup of panko bread crumbs. I use panko instead of regular bread crumbs as a personal preference (I like the lighter flavor and the crunchy texture)… but you could use whatever you want.
Fry the crab cakes in butter, about 4 minutes on each side, until golden brown.
I served them on a bed of greens with some fresh ripe tomatoes.