Crab Cakes By Murphy-Goode Winery Crab Cakes Crab Cakes: Northern California Style Ingredients 1/3 cup green onion, thinly sliced 1 cup clarified butter 1 pound Dungeness crab meat 4 tablespoons red pepper 1 egg 3/4 cup bread crumbs 2 tablespoons heavy cream 1 1/2 teaspoons marjoram 1 ear fresh corn Directions Melt 2 tablespoons of the butter. Add green onions and remover from heat. Place crab meat in bowl, beat the egg and mix with crab. Add x cup bread crumbs, corn, cream, marjoram, peppers and green onion. Mix by hand. Form into 8 patties (3" x 1/2"). Roll patties lightly on remaining bread crumbs. Heat remaining butter in large sauté pan. Place crab cakes in pan (they should sizzle) and cook at lowest setting for 5-6 minutes Cakes should be golden, not brown. Serve with salsa. Serves 8.