Fresh Catch PNW Foraged Dungeness Crab Cakes

Crab season has arrived! Now, what to do with all that sweet meat? I used my most recent catch to make and freeze a load of crab cakes. You won't regret the time spent on this recipe.

2 lbs fresh crab meat cooked (picked clean of shells)
1 cup traditional breadcrumbs
1 1/4 cup panko flakes
1 tbsp fresh chopped thyme
1 tbsp fresh chopped oregano
3 tbsp fresh chopped parsley
Zest of 1 lemon
4 tbsp fresh lemon juice
1/4 finely grated yellow onion
2 tbsp sour cream
Sea salt
Ground pepper
1/2 tsp paprika
1 tsp old bay
2 eggs beaten
Hot sauce -- optional
Vegetable oil for frying

In a large bowl mix the herbs, lemon zest and juice, seasonings and onion. Mix in the traditional breadcrumbs and 1/4 cup of the panko flakes. Into this, add the crab, sour cream, beaten eggs and mix thoroughly. Take about 1/4 cup of the mix and form a patty. Cover the patty on all sides with the extra panko. Lay the cakes onto parchment paper in a line and put into the freezer on a baking tray for 30-60 minutes to freeze. Now you can individually wrap each cake and store in a ziplock if you're planning on saving. Take them out the night before you plan on cooking to thaw. 

To cook, heat enough oil to cover the bottom of a skillet and pan fry them on both sides. This will just a be a few minutes each side until golden brown.

Serves 12