Fran, Charlie (and Roxy!) invited us to savor home made crab cakes during our stay in the Bay Area. Charlie not only enjoys eating well, but is an excellent cook. The crab cakes really tasted ... crab, which is of course how they are supposed to taste, but too often crab cakes taste like bread crumbs, or egg, or whatever binder ingredient has been used ... I asked him to share with us his recipe.
Mix 1 lb of crab meat, some chopped spring onions, chopped cilantro, 3 Tbsp of bread crumbs (use plain), 4 Tbsp mayonnaise in a bowl. Be gently! Season with sea salt and ground peeper to taste. Add 1 large egg beaten, and mix very gently with a wooden spoon. Divide into eight same size portions and shape like the picture above shows. Put on a sheet of wax paper, cover, and let chill at least 30 minutes. Take out of the fridge and and put 4 Tbs flour on a soup plate and carefully dredge the crab cakes in the flour, on both sides.
Heat the oil to 375 F in a large frying pan where the eight crab cakes can be fried. 
Place very gently the crab cakes one by one in the pan, fry until brown. 
Once they are brown on one side, turn one by one and fry on the other side. Remove, place on paper so that excess oil is absorbed and serve immediately.
We had these delicious crab cakes with a home made Chipotle and Chili Sauce and a side salad.
Tomorrow I'll tell you what Charlie had prepared for dessert!
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