- 1 pound fresh Dungeness Crab meat
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small shallot, minced
- ⅓ cup celery, minced
- ⅓ cup red, orange or yellow sweet bell pepper, minced
- 1 tbsp capers, drained and finely chopped
- ½ tsp salt
- ½ tsp pepper
- 1½ tsp Old Bay Seasoning
- ¼ tsp Worcestershire sauce
- 2 tbsp fresh parsley, minced
- ¾ cup toasted panko bread crumbs
- ½ cup mayonnaise
- 1 tsp Dijon mustard
- 2 eggs, slightly beaten
Preheat oven to 350 degrees and toasted panko bread crumbs until golden brown. This takes less than 5 minutes so keep an eye on the oven. Allow to cool to room temperature. 2. Place 2 tablespoons of the butter, 1 tablespoons olive oil, the shallot, celery, bell peppers and capers into a small skillet and stir. Sprinkle on salt, pepper and Old Bay seasoning. Stirring occasionally sauté over medium low heat until the vegetables soften, about 10-15 minutes. Add the parsley and Worcestershire sauce cook and stir for 1 minutes then remove from heat and allow to cool to room temperature.3. Place Dungeness crab meat into a large bowl. Add the panko crumbs, mayonnaise, Dijon mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into desired size of crab cakes.4. Heat a mixture of 2 tablespoons butter and 2 tablespoons olive oil in a large sauté pan (or electric skillet) over medium heat. In batches, add the crab cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven.Serve hot with the Herb Spiced Aioli.
