1Mix the crab, onions, red pepper and bread crumbs together.
2Mix the egg and cheese mixture with the crab.
3Let it stand in refrigerator for half an hour. Then form it into big balls and drop into Panko bread crumbs, carefully cover the crab cakes with bread crumbs allover. Fry in oil, only turn over once when it is brown on one side.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
How to Clean Soft-Shell Crab
It's not for the faint of heart.
How to Remove Meat from a Crab with Brian Leitner
Brian Leitner, co-owner of Nettie’s Crab Shack, shares the right and wrong ways to eat Dungeness crab. Leitner has watched customers do many wrong things: leave the best bits behind in the body, avoid the crab butter (a delicacy for some), and crack the shell into the meat. He wants us to do the right things: use the mallet to gently crack the body, use the tip of the claw as a digging tool, and always get the hidden meat out. (Also check out CHOW's recipe for Basic Steamed Dungeness Crab.)