Dungeness Crab Cakes with Orange Butter Sauce

Ingredients

• 4 servings orange butter sauce 
• 1 pound dungeness crabmeat fresh
• 1 large eggs lightly beaten
• 1.5 tablespoons green onions finely chopped
• 0.5 cup mayonnaise 
• 0.3 cup milk 
• 4 servings orange zest fresh shredded sweet red grated julienned
• 2 cups panko bread crumbs (Japanese bread crumbs)
• 0.3 teaspoon pepper freshly ground
• 1.5 tablespoons pickled ginger finely chopped
• 1.5 tablespoons bell pepper sweet red finely chopped
• 0.5 teaspoon salt 
• 0.5 cup vegetable oil 
• 2 slices bread white

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Pour milk over bread in a small bowl.
2. Stir together crabmeat and next 7 ingredients in a medium bowl. Squeeze milk from bread, discarding excess milk.
3. Add bread to crabmeat mixture, and toss gently.
4. Shape mixture into 8 patties; dredge in panko. Press additional panko onto each cake. Cover and chill at least 2 hours or overnight.
5. Heat 1/4 cup oil in a large skillet over medium-high heat until hot; add 4 patties, and fry 3 to 4 minutes on each side or until golden. Repeat procedure with remaining oil and patties.
6. Place crab cakes on a large baking sheet.
7. Bake at 425 for 5 minutes.
8. Spoon Orange Butter Sauce evenly onto serving plates.
9. Place crab cakes over sauce.
10. Garnish, if desired.
11. * Panko (coarse breadcrumbs) can be found in Asian Markets. Fresh lump crabmeat may be substituted for Dugeness crabmeat.