Panko Encrusted Dungeness Crab Cakes
<< recipe list- ¼ cup mayonnaise
- ¼ cup green onion, minced
- 2 eggs, lightly beaten
- ½ teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 pound Dungeness crabmeat
- 1 cup Panko Bread Crumbs
- 2 tablespoons unsalted butter
- ¼ cup vegetable oil
- Lemon wedges
In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the bread crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining bread crumbs and transfer to a baking sheet lined with waxed paper.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.
