Dungeness Crab Cakes

Ingredients

• 1 lb. Dungeness crabmeat (or jumbo lump crabmeat)
• 1/2 cup chopped parsley
• 1/2 cup thinly sliced scallions
• 3/4 cups fresh bread crumbs
• 2 eggs
• 1/4 cup milk
• 1 teaspoon worcestershire sauce cayenne pepper
• Salt and black pepper to taste
• 2 TB butter
• 1/2 lb. unsalted butter cut into small cubes
• 1/4 cup lemon juice
• 2 TB water
• Pinch of salt

Instructions

1. 1
   Pick over crabmeat to remove shells but leave meat as whole as possible. Combine crab, parsley, scallions and bread crumbs.
2. 2
   Mix together eggs, milk, worcestershire, cayenne, salt and pepper. Pour over crab mixture. Mix gently to blend, trying not to break up the crabmeat.
3. 3
   Shape into small round cakes, about 2 inches in diameter. Saute in butter for 2-3 minutes on each side or until golden brown and warmed through. Serve with sauce.
4. 4
   Put lemon juice, water and salt into a saucepan and bring to a boil. Add the butter all at once, whisking constantly until butter has melted and sauce is smooth. Adjust seasonings.