Instructions:

1. Heat a small small saucepan over medium heat combine:
• ¹/₂ cup heavy cream
• ¹/₂ tsp hot sauce
• ¹/₈ tsp cayenne pepper
2. Cook until liquid reduces by half.
3. Remove from heat and let cream cool for 5 minutes.
4. In a medium-size bowl, whisk:
• 1 egg yolk
5. Whisk in with egg yolk 1 tsp of the cream mixture.
6. Whisk in remaining cream mixture.
7. Combine with the egg-cream mixture:
• ¹/₂ red bell pepper , diced
• ¹/₂ yellow bell pepper , diced
• ¹/₂ tsp thyme, fresh
• ¹/₂ tsp flat leaf parsley , chopped
• ¹/₂ tsp chives , chopped
• ¹/₂ cup panko bread crumbs
• 1 ¹/₂ tsp dijon mustard
• ¹/₄ tsp salt
• ¹/₈ tsp black pepper, ground
• 1 lb Dungeness crab meat
8. Taste mixture and adjust seasonings to your taste.
9. Divide the mixture into 6 equal portions and form into small patties.
10. Coat the outside of the crab cakes by pressing the cakes into:
• ¹/₄ cup panko bread crumbs
11. Preheat oven to 350ºF.
12. Heat a large non-stick skillet on medium/medium high, and add:
• 2 TBS vegetable oil
13. Brown the cakes in the hot oil for 3-4 minutes per side. Make sure cake is browned before flipping over, otherwise it will crumble and fall apart
14. Place crab cakes on a baking sheet and bake in the oven for 5 minutes.
15. You can make the cakes in advance all the way through step 13. Place the crab cakes on a baking sheet, cover and put in refrigerator until ready to reheat. Bake at 350ºF for 7 minutes.