pat's Recipe

Dungeness Crab Cakes ( great with thai sweet sauce)

Category: Seafood

1/3 c. celery, finely diced
1/3 onion, finely diced
1/3 red bell pepper, diced
1 c. Dungeness crab meat, picked and drained
1 egg
1/2 c. mayonnaise
juice from 1/2 lemon
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
1 Tbsp chopped chives
1/4 tsp. thyme
1/2 tsp. garlic, minced
1 1/2 c. panko or bread crumbs (more as need)
salt and pepper to taste

Mix all ingredients and adjust seasoning to taste. Use ice cream scoop to shape into cakes. Bread with panko crumbs. Place cakes on sheet pans sprinkled with dry panko crumbs. Wrap tightly and store in the refrigerator until ready to cook or may be frozen at this point.
saute crab cakes in non-stick saute pan until golden on each side and heated through. Drain briefly on paper towels. Arrange crab cake on a plate. Drizzle with Thai sweet sauce ( in sauce category) and sprinkle with the chopped chives.

serves 6