Ingredients:
2 lb. Fresh Dungeness crabmeat – lightly picked for shells
3 cups of unseasoned bread crumbs
6 tbsps of melted and cooled unsalted butter
2 eggs beaten
2 tbsps of chopped shallots
2 tbsps of chopped green onions
2 tbsps of chopped fresh parsley
2 tbsps of fresh lemon juice
pinch of freshly ground whole nutmeg
pinch of cayenne pepper
kosher salt & fresh ground black pepper to taste

2 eggs beaten with 2 tbsps of water.
1 cup unseasoned bread crumbs
3 tbsps canola/corn oil/clarified butter or other high smoke point oil
Lemon wedges

Technique:
Mix first 11 ingredients together- salt and pepper to taste. Make into 8 equal patties- do not press too hard. Dip patties into egg/water mixture and then into remaining breadcrumbs and let stand. Heat oil almost to smoke point then add crab crakes- do not crowd pan. Cook over medium heat until golden brown- 3 to 4 minutes- then turn and cook until just done. Serve with Truffle Beurre Blanc around cake and garnish with lemon wedges.

Recipe by Paul Hughes, MarxFoods.com contributor