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Dungeness Crab Cakes with Orange Butter Sauce

Yield 4 main-dish servings or 8 appetizer servings


  • 1/4 cup milk
  • 2 slices white bread
  • 1 pound fresh Dungeness crabmeat
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 1/2 tablespoons finely chopped sweet red pepper
  • 1 1/2 tablespoons finely chopped green onions
  • 1 1/2 tablespoons finely chopped pickled ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups panko (Japanese bread crumbs)*
  • 1/2 cup vegetable oil
  • Orange Butter Sauce
  • Garnishes: shredded fresh spinach, julienned sweet red pepper, grated orange zest

How to Make It

  1. Pour milk over bread in a small bowl.

  2. Stir together crabmeat and next 7 ingredients in a medium bowl. Squeeze milk from bread, discarding excess milk. Add bread to crabmeat mixture, and toss gently.

  3. Shape mixture into 8 patties; dredge in panko. Press additional panko onto each cake. Cover and chill at least 2 hours or overnight.

  4. Heat 1/4 cup oil in a large skillet over medium-high heat until hot; add 4 patties, and fry 3 to 4 minutes on each side or until golden. Repeat procedure with remaining oil and patties. Place crab cakes on a large baking sheet. Bake at 425° for 5 minutes.

  5. Spoon Orange Butter Sauce evenly onto serving plates. Place crab cakes over sauce. Garnish, if desired.

  6. * Panko (coarse breadcrumbs) can be found in Asian Markets. Fresh lump crabmeat may be substituted for Dugeness crabmeat.