Thanks to Chef Kevin Rohr of Chandler's Crabhouse for this delicious recipe! Chef Kevin says that the key to a great crab cake is to do the preparation at least a few hours ahead of time. This allows for the cakes to set up properly. If you try to cook them right away, they'll just fall apart. Another important tip is to use only fresh crab meat. It may be less expensive to use fillers, such as bread, but the product won't even come close to being as good. A great crab cake should be just that, crab. According to Chef, the appeal of a great crab cake is that you get all the best parts to eating crab without any of the fuss or mess.
What goes great with crab cakes? Chef Kevin suggests a green salad, such as Chandler's Seasonal Salad with heirloom tomatoes, cucumbers, hearts of palm, and Green Goddess dressing. For a beverage, he suggests a Sauvignon Blanc, an oakey Chardonnay, or an ice-cold glass of lemonade.
2 Tbsp. butter
¼ cup red peppers, chopped
¼ cup celery, diced
¼ cup onion, diced
1 Tbsp. garlic, minced
2 cups fresh Dungeness crab meat
½ cup mayonnaise
2 to 3 cups Panko (Japanese breadcrumbs)
2 Tbsp. extra virgin olive oil
Crab should be squeezed gently to remove juices. Lightly sauté the peppers, celery, onions, and garlic in butter. Allow to cool. Combine crab, vegetables, mayonnaise and seasoning.
Pour the Panko into a shallow baking pan, completely covering the bottom. Shape crab into approximately ¼ cup-sized patties and place into pan. Sprinkle Panko over the top and edges. Cover the prepared crab cakes with plastic wrap and place in the refrigerator for several hours to set up. Pan fry in olive oil over medium-high heat until golden brown and heated throughout. Serve with tartar sauce and fresh lemon. Serve and enjoy!