California coast is great for its Dungeness crabs. This recipe is an adaptation of my cousin’s crab cakes she makes for special family gatherings. It tends to be a lot of prep work, but sure worth the wait. Prepare these for appetizers, as main course or for a delicious Benedict brunch.
NOTE: Fresh crab is always the best to use because the flesh is most tender than if you were to buy it already cooked or preserved in packaging. That is quite alright of course if you do not want to handle a live crab.