Nehalem Bay Crab Cakes

• We absolutely love Dungeness crab, especially when we catch it ourselves on a beautiful day on the Oregon Coast. On a recent camping trip to Jetty Fishery, along the Nehalem Bay, we caught our own crab and made crab cakes at the campsite. We couldn't have asked for a better day, being outside and eating an amazing meal. We paired these with our Roasted Red Pepper Aioli which we made in advance of the trip. 
• 
  
• 1 pound dungeness crabmeat
• 2/3 - 3/4 cup panko crumbs (start with the smaller amount then add more if they are too moist.
• 1/3 cup finely chopped red bell pepper
• 1/4 cup finely sliced green onions
• 1/4 cup finely chopped Italian parsley
• 2 teaspoons Old Bay seasoning
• Pepper, to taste
• 2 tablespoons mayonnaise
• 1 egg plus 1 egg white, lightly beaten
• Olive or Canola Oil for frying
• Lemon wedges 
• Roasted Red Pepper Aioli

In a large bowl, break up crab meat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Set aside.

In another bowl, combine panko, peppers, green onions, parsley, Old Bay and pepper. Add to crab, then stir in mayonnaise, egg and egg white. Blend well and gently form into patties. Mixture will make 4-6 patties, depending on the size. Flatten patties, cover with plastic wrap and refrigerate for 30 minutes or until ready to fry. (They can be prepared the night before.) 

Heat 1/2 inch of oil in a large skillet over medium heat. Add crab cakes and fry for 2 to 3 minutes on each side, turning gently, until golden brown. Transfer to an oven at 350 degrees and cook for 10 minutes until cooked through. At the campsite, you can cook these on a grill over medium heat on a surface or pan (we have a Magma set)  and close the lid to cook through. Transfer to a paper towel-lined plate as done, then serve with lemon wedges and aioli.