"Nearly 40 miles of untamed coastline are protected in Redwood National and State Parks in Northern California. This means that besides viewing the massive, jaw-dropping trees, visitors can also meander the Pacific Ocean's edge, marvel at cliffs and perhaps even spot a gray whale. Of course, the sea's bounty also provides a delicious meal at the end of a drive or a hike."
"In a large bowl, gently mix crab meat, panko, mayonnaise, parsley, dill, sriracha and juice from a lemon half until well combined. Form into eight (2 1/2-inch-round) patties. Place on a plate or small baking sheet and chill until firm, about 30 minutes."
This Dungeness crab cake recipe emphasizes simplicity, combining fresh lump crab meat with toasted panko breadcrumbs, mayonnaise, fresh parsley and dill, sriracha, and lemon juice. The mixture is formed into eight patties and refrigerated for thirty minutes to firm up and allow flavors to develop. The cakes are then pan-fried in vegetable oil over medium-high heat for four to five minutes per side until browned. The recipe draws inspiration from Redwood National and State Parks in Northern California, where Dungeness crabs are harvested seasonally from November through July and served at local establishments like Moonstone Bar & Grill in Trinidad, California.
Read at The Mercury News
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