1 pound Dungeness Crab Meat 2-3 cloves finely minced garlic 1 stalk green onion, chopped 1/3 cup mayo 2 tsp. Dijon mustard 1 tsp. lemon juice 1 cup panko bread crumbs
1 tsp. butter
1 tsp. olive oil
Toss the crab meat with the minced garlic and green onion. In a separate bowl, whisk together the mayo, mustard and lemon juice. Pour over the crab meat and mix well. Add bread crumbs, stir just to combine and form into four cakes. Refrigerate cakes for 30 minutes, then brown in a non-stick pan with the butter and oil over medium-high heat, about 4 minutes. Serves 2 for dinner, 4 or more for a side dish or appetizer.