© JACQUES & COMPANY 2011
Makes 8 cakes
1.5 pounds fresh Dungeness crabmeat, picked clean
½ cup mayonnaise
¼ cup sour cream
¼ cup green onion, chopped
1 whole egg
1 teaspoon Tabasco Sauce
1 teaspoon dill weed, chopped
3 cups panko bread crumbs
In a bowl whisk together the mayonnaise, sour cream, egg, Tabasco, green onion and dill until combined well. Gently fold in the crabmeat with a rubber spatula.
Carefully form eight 1-inch thick cakes. Dredge the crab cakes on both sides into the panko crumbs and chill for two hours before cooking them.
Heat four tablespoons of olive oil in a large nonstick skillet, and fry the cakes at medium heat for about 5 minutes on each side until heated through and golden brown. Serve at once with your favorite sauce and a Jasmine rice salad.
Wine Suggestion: An aromatic Riesling.