crab cakes

We've posted about these yummy treats before, but we love them so much we can't help but talk about them again. It's summer in Seattle and crabbing season is open. We went out on the Sound to catch us a feast. We threw the crab pots in and baited the poles. In the meantime we took in the gorgeous sites--which included gray whales splashing and blowing. Amazing!


Then it was home to whip up our favorite crab cakes. We are fans of Tom Douglas (another great Pacific Northwesterner), so it is only fitting that we go straight to his cookbook I Love Crab Cakes! when we need a good recipe. We used 4 large Dungeness crabs to make these. We cooked the crabs in a pot and then removed all the crab meat. We then added chives, dill, lemon zest, mayo, and Japanese Panko. We patted them into little patties and them rolled them in more panko. We tweaked the recipe a bit and just browned them in a skillet using butter. Definitely our favorite recipe. Of course, we think the Coconut Crusted Crab Cakes is our favorite recipe, too. That and the Herbs de Provence one...there are so many "favorite" recipes, we suggest you try them all!

Crab Cakes before we browned them in a hot skillet full of butter.


Can't you just smell their crabby goodness?


Going, going.....


GONE!!