Dungeness Crab Cakes With Orange Butter Sauce

• 1/4 cup milk
• 2 slices white bread
• 1 pound fresh Dungeness crabmeat
• 1/2 cup mayonnaise
• 1 large egg, lightly beaten
• 1 1/2 tablespoons finely chopped sweet red pepper
• 1 1/2 tablespoons finely chopped green onions
• 1 1/2 tablespoons finely chopped pickled ginger
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups panko (Japanese bread crumbs)*
• 1/2 cup vegetable oil
• Garnishes: shredded fresh spinach, julienned sweet red pepper, grated orange zest

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. Add bread to crabmeat mixture, and toss gently.
3. Shape mixture into 8 patties; dredge in panko. Press additional panko onto each cake. Cover and chill at least 2 hours or overnight.
4. 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. Place crab cakes on a large baking sheet. Bake at 425u0b0 for 5 minutes.
5. Spoon Orange Butter Sauce evenly onto serving plates. Place crab cakes over sauce. Garnish, if desired.
6. * Panko (coarse breadcrumbs) can be found in Asian Markets. Fresh lump crabmeat may be substituted for Dugeness crabmeat.

milk, white bread, crabmeat, mayonnaise, egg, sweet red pepper, green onions, pickled ginger, salt, freshly ground pepper, vegetable oil, fresh spinach

Taken from www.myrecipes.com/recipe/dungeness-crab-cakes-with-orange-butter-sauce-0 (may not work)