Crab Cakes

Pull crab meat from 2 halves of cooked Dungeness crab (we like to crack and prep ourselves) & put in fridge until ready to cook.

In a separate bowl, mix about 2 eggs, salt & pepper to taste, about ¼ c. panko crumbs, and about 4 tablespoons of very tiny diced celery.  Add the crab, leaving some chunks, but these are mini – so not too large… the mix should be fairly loose.  

Have a separate plage/pan with additional panko crumbs – about 1 cup or more.  Add salt and pepper (1/2 tsp each maybe) – 

For mini cakes, use a small scoop which would give you the size you want, (about the diameter of the inside palm of your hand – or slightly less than ¼ cup.  Drop the crab mixture into the panko and roll around rapidly – place on a cookie sheet and pat down slightly.  When all cakes are on the pan, cover and place in fridge until ready to fry.  

Place some cooking oil (vegetable, canola, etc.) in a heavy fry pan – to about 1/2” in depth.  Bring oil to about 350 ◦F and drop the cakes in one at a time… keep temp about there, and turn over when browned.  Remove, place on a wire rack to keep crispy.  Serve with a spicy remoulade sauce (mayo, Dijon, horseradish, salt and white pepper & a bit of sriracha)