My Very Crabby Crabcakes

1/2 lb fresh Dungeness crab meat, chopped coarsely
1/4 c diced green onion
1/2 t minced garlic
1 small egg, slightly beaten
2 T mayonnaise
2 T minced parsley or 1 T minced tarragon
salt and pepper
1 T plus 1 cup fresh breadcrumbs, toasted, divided use
2 T butter
2 T olive oil

In a medium bowl, mix together the crab, green onion, garlic, egg, mayo, herbs and 1 tablespoon of the breadcrumbs. Add salt and pepper to taste.

Place the 1 cup of breadcrumbs on a plate. Take a tablespoon of the crab mixture and shape it into a small cake. Coat it in the breadcrumbs, pressing lightly to make sure the crumbs coat evenly. Place the cakes on a rack or plate, cover with waxed paper and refrigerate for 1 or 2 hours if you have the time.

When you are ready to cook, heat the butter and olive oil in a skillet over medium heat. When the skillet is hot add a few of the cakes, don't crowd them. Allow them to brown evenly, about 5 minutes, turn them over carefully and brown on the other side - cook a total of 8 to 10 minutes. Keep cooked cakes warm by holding in a 300 degree oven. Serve hot with lemon wedges and aioli.

Makes 4 servings.


One dungeness crab yields approximately 1/2 pound of meat. I always use Japanese panko breadcrumbs. They make the most crunchy coating!

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