8ozfresh Dungeness crab meator your favorite crab, cooked
1/3cupchickpeasfine chopped or mashed
Pick through the crab meat and remove any shells. Carefully remove any excess liquid by straining or dabbing the crab meat with a clean paper towel.
Combine the crab, chickpeas, celery, cilantro, and jalapeno in a bowl and stir.
Add the mayonnaise and stir until it is well incorporated.
Form into small patties about 2 inches wide and about 1 1/2 inches high. If you have a 2 inch ring mold, this will make it easier. You should have enough for 8 crab cakes.
Refrigerate at least 30 minutes or until ready to cook and serve.
When you are ready to cook, pat the tops and bottoms of the crab cakes with the panko crumbs.
Heat olive oil in a skillet over over medium-high heat.
Add the crab cakes and cook for about 2-3 minutes per side, flipping the crab cakes gently to help them retain their shape, until the cakes are golden brown on both sides.
If you have a food processor, it can be very handy for prepping the chickpeas, celery, cilantro and jalapeno. Just be sure to hand mix the crab and remaining ingredients.Adapted heavily from Dungeness Crab Cakes, Boulevard: The Cookbook by Nancy Oakes and Pamela Mazzola (Ten Speed Press, 2005).