Dungeness Crab Cakes

Ingredients

• 1 lbDungeness crab meat, picked clean
• 1/3 cuppanko breadcrumbs
• 1/4 cupmayonnaise
• 1 largeegg, lightly beaten
• 2 tbspfresh chives, minced
• 1 tspDijon mustard
• 1/2 tspOld Bay seasoning
• 1/4 tspcayenne pepper
• 1/2 tspkosher salt
• 2 tbspunsalted butter
• 2 tbspolive oil
• 1/2 cuppanko (for coating)
• 1/2 cupmayonnaise (for aioli)
• 1 tbspfresh lemon juice
• 1 tbspfresh dill, minced
• 1 clovegarlic, minced

Instructions

1. 1
   In a bowl, gently mix crab, 1/3 cup panko, mayo, egg, chives, mustard, Old Bay, cayenne, and salt.
2. 2
   Form into 8 equal patties; press into remaining 1/2 cup panko to coat evenly. Chill 15 minutes.
3. 3
   For aioli, combine 1/2 cup mayo, lemon juice, dill, and garlic; set aside.
4. 4
   Heat butter and olive oil in a skillet over medium-high heat.
5. 5
   Sear crab cakes 2–3 minutes per side until golden and heated through.
6. 6
   Drain briefly on paper towels. Serve hot with lemon-dill aioli.