While this is certainly not a news flash for you crustacean lovers out there, it is Dungeness crab season. The highlight of winter in the bay area. Okay, well, that and Meyer lemons. And what a pair they make. Crab cakes, cracked crab, crab salad, crab risotto (all with a squeeze of a Meyer)... So of course, naturally, the last two times we've had gatherings at our house, we've made crab cakes. New Year's Eve we made two trays full of crabby bites of heaven. And tonight, in celebration of one of our closest friends being born, we will crack open a bottle of Prosecco, pluck a few Meyer lemons off the tree, and fry up some tender, delectable crab cakes. If you are now drooling (please wipe your mouth), and feel like you simply cannot go on without a bite of these, please don't come over, just make them for yourself!
Kim's Crab Cakes
Makes about 16-18 medium crab cakes
About 1 1/2 pounds fresh Dungeness crabmeat, about 3 medium crabs*
*If you can find them and have the time, cook live crabs; otherwise there are some great seafood markets that cook them fresh each day. Just don't use canned or frozen! If you use pre-cooked crab, I find it best to gently rinse it in a fine-mesh strainer under cold water and pat it dry before moving on
About 2 cups (fresh) dried bread crumbs**