Crispy Crab Cakes

1 1/2 pounds Fresh Dungeness crab meat
3/4 cup Panko bread crumbs + additional 1 cup for outer coating
2 green onions, finely chopped
1/2 - 3/4 C mayonnaise (Tarragon Aioli can be substituted)
Oil for sautéing
Tarragon Aioli (recipe follows)

Directions

Combine crab, bread crumbs and green onions. Add 1/2 cup mayonnaise and test mixture to see how well it holds together. If needed add additional mayonnaise. Do not overwork ingredients. Cakes should be loose and just barely hold together.

Form into cakes about 3” in diameter, and place one side in bread crumbs. Place in refrigerator for at least 30 minutes.

Heat 1/8 inch oil in medium sauté pan over medium-high heat until just smoking and place cakes, bread crumb side down in pan. Sauté until golden and carefully turn over.

Lower heat to medium and sauté until heated through and golden brown. Drain on paper towels. Serve with Tarragon Aioli (recipe follows) and CALI 351 Sauvignon Blanc.