Crab Cakes

Ingredients

• Crab meat from 2 cooked Dungeness crab halves, chilled
• 2 large eggs
• Kosher salt and pepper
• About 1¼ cups panko, divided
• 4 tablespoons finely diced celery
• Neutral oil, for frying
• Mayonnaise, Dijon mustard, horseradish, sriracha, salt, and white pepper, for remoulade

Instructions

1. Mix the eggs with salt, pepper, about ¼ cup panko, and the celery.
2. Fold in the crab, leaving some generous pieces intact. The mixture should remain loose.
3. Season the remaining panko and place it in a shallow dish.
4. Scoop small cakes—slightly less than ¼ cup each—coat in panko, flatten gently, and chill on a sheet pan.
5. Heat ½ inch of oil to 350°F. Fry until deeply golden on both sides, then drain on a rack.
6. For the remoulade, stir mayonnaise with Dijon, horseradish, sriracha, salt, and white pepper to taste.