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crab from the Pacific Ocean. Prepared with panko bread crumbs, savory herbs, and then pan fried until a gorgeous golden brown. These Pacific Northwest dungeness crab cakes are hands down an all time favorite in our home. They are fairly simple to make and taste fabulous. The fresh zested lemon and a dip of sriracha sauce make these crab cakes bright with flavor. The crunch of the golden panko exterior and the flavor of the fresh dungeness crab will make you want to eat and make more! You can either serve them for a great weekend dinner or as elegant appetizers at your next party. Enjoy! – Tessa

Ingredients:

1 pound dungeness crab meat
1/4 cup light mayonnaise
1/4 cup minced green onions
1 large egg
2 tablespoons lemon juice
1 Tbls. fresh cilantro chopped fine
1 Tbls. fresh tarragon chopped fine
1 Tbls. fresh dill chopped fine
1 Tbls. fresh parsley chopped fine
1 Tbls. dijon mustard
1 Tbls. finely grated lemon peel
1/4 teaspoon white pepper
1/2 teaspoon Old Bay seasoning
fresh cracked black pepper to taste
2 separate cups panko
1 cup canola oil for frying