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Dungeness Crab Cake

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    Dungeness Crab Cake

    If Dungeness crab is unavailable, other crab meat, including canned, will produce similarly delicious results. Regular mayo with 1 tsp (5 mL) of lemon zest and a zip of lemon juice makes a great lemon mayo in a pinch.

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    500 g Dungeness crab meat (pick through to remove any shells)
    1 cup (250 mL) fresh breadcrumbs, preferably focaccia
    2 scallions (green onions), thinly sliced
    1 roasted red pepper (seeds removed)
    3 1/2 Tbsp (50 mL) lemon mayonnaise
    1 1/2 cups (350 mL) panko breadcrumbs (available in Asian markets)
    1/2 cup canola oil

    In a bowl, mix crab meat, bread crumbs, scallions, and diced roasted red pepper. Add lemon mayonnaise and mix well. Form into pucks and coat with panko crumbs.

    In a heavy-bottomed pan, heat canola oil to medium high and place crab cakes into pan. Carefully add cakes and brown on both sides until cakes are golden brown, about 5 minutes total.

    Remove from pan and place on blotting tray to remove any oil. Serve immediately atop a small bed of mixed greens.

    Serves 6.

    source: "West Coast Wonder", alive #301, November 2007

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    Dungeness Crab Cake

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