• 10 to 12 oz. (2 cups) Alaska dungeness crab meat, thawed if necessary
• 1 cup soft bread crumbs
• 1/4 cup each minced green onion and celery
• 3 tbsp. mayonnaise
• 1 egg, beaten
• generous dash bottled hot pepper sauce
• dash salt and pepper
• flour
• 3 tbsp. vegetable oil

Combine all ingredients except flour and oil; mix well. Chill. Shape into 4 cakes, about 3/4 inch thick. Dust with flour. Saute crab cakes in hot oil on both sides about 10 minutes or until golden brown.

Makes 4 crab cakes.

Serving Suggestions: For hot crab sandwiches, serve on toasted English muffins. Delicious served with chili sauce.

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

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