Dungeness Crabcakes With Lemon Tomato Aioli

From the first day we opened our store these crabcakes were a real hit,so much so that we could never take them off the menu. My husband always says it’s because they are crabcakes with real crab! So many crabcakes are packed with filler.

1.5lbs fresh Dungeness crabmeat well drained and all shell removed
2 green onions
1/3 red pepper diced fine
1/3 yellow pepper diced fine
3 eggs, beaten
¾ cp fresh white bread crumbs,these crumbs should be quite small

Coating
2 lg. eggs free range
dried white bread crumbs
2Tb olive oil
1Tb unsalted butter

In a bowl mix together the crabmeat, green onions and peppers,
add the beaten egg and fresh bread crumbs.Mix together by hand and form 6 cakes about 1”thick & 4”across. A great way to get perfectly shaped crabcakes is to use a round cookie cutter as a guide Place the cookie cutter on a parchment or saran lined cookie sheet, press the crabmeat into the ring and then pull it up; repeat 5 more times. Beat the eggs in a shallow dish, suitable for dipping the crabcakes. Place the dried bread crumbs in another shallow dish. Gently dip each crabcake in the egg mixture and then the bread crumb then repeat the process so each crabcake gets dipped twice. Refrigerate on a baking sheet until ready to cook.
In a large sauté pan heat the olive oil and butter on med/low until just bubbling cook the crabcakes for 3-4mins on each side. They should be a nice golden brown colour.
Serve warm with Lemon Tomato Aioli.

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