Crab Cakes

All winter long it’s Dungeness crab season here in the Pacific Northwest. Dungeness crabs tend to weigh in between 1 1/2 and 2 1/2 pounds, and have perfect meat for making crab cakes. These crab cakes are a step-up riff off a recipe I found years ago in Ruth Reichl’s Comfort Me with Apples. The difficult thing with crab cakes is that they don’t hold together that well when forming them, and they can easily fall apart when frying them. The trick is to handle them delicately to begin with, and then chill them on a breadcrumb-lined pan for at least an hour before cooking them. Just that time in the fridge will go a long way in helping them stay together as they cook. There isn’t a lot of binder in this recipe, so it needs the chilling time.

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