DUNGEONESS CRAB CAKES

2-1/2 pounds Dungeoness Crabmeat, drained thoroughly
1-1/2 cups mayo
3 cups Panko bread crumbs
Salt and pepper to taste
2 T. lemon juice
10 shakes of Tabasco
1 cup Scallions, bias cut
½ cup parsley, chopped

Mix all ingredients (except crabmeat) in a bowl. Fold in crab. Portion into 3-ounce crab cakes and pan-fry in a small amount of butter until golden brown on both sides. Serves 9 with 2 cakes per person.

Whole Grain Mustard Beur Blanc

½ pound butter
½ quart heavy cream
1-1/2 T. Shallots, minced
2 T. whole grain mustard
½ cup white wine

Sweat shallots in ½ ounce of butter. Deglaze with white wine and reduce by half. Add heavy cream and reduce by 1/3. Whip butter in slowly, then add mustard. Serve with crab cakes.