Recipe and photo courtesy of Pat Nyswonger (savorthebest.com)

Dungeness Crab Cakes

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• 1 whole egg
• 80 mL (⅓ cup) mayonnaise
• 30 mL (2 Tbsp) chives or scallions, finely chopped
• 30 mL (2 Tbsp) red bell pepper, finely diced
• 30 mL (2 Tbsp) celery, finely diced
• 15 mL (1 Tbsp) fresh dill, finely chopped
• 5 mL (1 tsp) Old Bay seasoning
• Juice of ½ lemon
• 454 g (1 lb) fresh Dungeness crab meat, picked over
• 375 mL (1½ cups) panko bread crumbs, divided
• 15 mL (1 Tbsp) olive oil

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Preheat oven to 190 C (375 F). Line a baking tray with parchment paper.

Whisk the egg in a medium bowl. Blend the mayonnaise, chives, bell pepper, celery, dill, seasoning and lemon juice. Stir in 125 mL (½ cup) of bread crumbs. Gently fold in the crab meat. Divide the mixture into 6 equal portions. Shape each into a small patty about 8 cm (3 inches) in diameter and 2 cm (¾ inch) thick. Place crab cakes on a plate; refrigerate for 30 minutes.

Meanwhile, put the remaining bread crumbs in a bowl and toss with the olive oil. Spread out the crumbs on the lined baking sheet. Oven-toast them just until golden, about 3 to 4 minutes.

Transfer the bread crumbs to a shallow plate. Place the crab cakes in the bread crumbs and press down gently to coat each side.

Transfer the crab cakes to the lined baking sheet. Bake on the middle oven rack for 20 minutes, until golden and heated through. Transfer to a serving plate. Makes 6 servings.