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Crab Cakes: Shilshole Bay Crabcakes

Source of Recipe


Best of the Northwest






List of Ingredients



• 1/2 lb. fresh Dungeness crabmeat
  
• 1 cup Panko (Japanese bread crumbs), divided in half
  
• 1/4 cup mayonnaise
  
• 1 egg, beaten
  
• 1/4 cup half-and-half
  
• 1 clove garlic, minced
  
• 1 tsp Dijon mustard
  
• 3 green onions, chopped
  
• 1 Tbsp capers
  
• 1 Tbsp fresh lemon juice
  
• Salt and pepper to taste
  






Instructions



1. Mix all of the ingredients, reserving half of the bread crumbs. Shape into 3-inch patties, about 1/2-inch thick. Coat with remaining Panko (you may need more).
   
   
2. Chill the crabcakes for about an hour or so. Saute them in a little oil until golden.
   
   Enjoy!