Yield: 12 cakes, 6 servings

¾ pounds Dungeness crab meat
¾ pounds Oregon bay shrimp
Pinch of pepper
Pinch of salt
3 tablespoons chopped celery
3 tablespoons chopped onion
3 tablespoons mayonnaise
1 egg, beaten
Pinch cayenne pepper
Pinch dry mustard
2 tablespoons Dijon mustard, smooth
1 tablespoon Worcestershire sauce
Pinch of Old Bay seasoning
½ cup Panko bread crumbs
3 ounces freshly squeezed lemon juice
Vegetable oil, for frying
Lemon wedges, for garnish
Fresh parsley sprigs, for garnish
Tartar sauce (see below for recipe)

Make sure that the crab and bay shrimp are both well drained and dry. If necessary, squeeze them slightly to extract the excess water. Grind the celery and the onion in a food processor. Place the ground celery and onions in a large bowl and add the shrimp, mayonnaise, eggs, cayenne, dry mustard, Dijon mustard, Worcestershire sauce, salt, pepper, and Old Bay seasoning. Add in three-quarters of the Panko bread crumbs and blend. Fold in the crab. Do not over-mix. Form into 4-ounce patties. Place on a sheet pan or cookie sheet and sprinkle with the remaining Panko. Let the cakes refrigerate for at least an hour, but no more than 2 to 3 hours. These cakes can be deep-fried, pan-fried, or lightly drizzled with oil and baked in a 400 ̊F oven. Serve with tartar sauce and garnish with lemon and parsley. If deep frying, fry until cakes are a deep golden brown; if pan frying, fry 3 to 4 minutes per side, until the cakes are a golden brown.

Tartar Sauce
Yield: 3 cups
1/3 cup finely minced celery
1/3 cup finely minced onion
2 cups mayonnaise, homemade or purchased
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
Pinch of salt
Pinch of dry mustard
Pinch of pepper
2 tablespoons dill pickle relish
Combine all ingredients and mix well.