This is the season for crab in the Northwest. We can get fresh crab or just cooked crab from many sources. Usually, there is nothing left after a plate of fresh crab and salad.
But, if you do have leftover crab, make these crab cakes the next day.
Crab cakes are easy to make, and are best served hot off the griddle.
1 lb of crab meat
1 egg, whisked
1/2 Cup minced green onions
1/4 C minced celery
1 Tablespoon of tartar sauce, or hot sauce
1 C Panko or fine bread crumbs ( half of this will be mixed in; half to be rolled in)
salt and pepper
1 C oil or more for frying
Combine all ingredients with 1/2 of the Panko.
Form the cakes and roll them in the rest of the Panko before frying them in hot oil for one minute on each side. Serve with your favorite sauce, 2-3 pieces per person as appetizers or 3 or more as a main course. I like mine in a crusty roll, with apple slaw and a glass of Savignon Blanc.