Number of Servings - 4 Ingredients: 2 large Dungeness crabs (cooked) - approx. 1 pound 2 scallions - minced 1 stalk of celery - minced 5 sprigs of cilantro parsley - minced 1 egg - lightly beaten 2 teaspoons mustard with cracked pepper 2 tablespoons Miracle Whip 1/2 fresh lemon (juice only) 1 package Kikkoman Panko bread crumbs Directions: In a large bowl mix together: Scallions Celery Parsley Egg Mustard Miracle Whip Lemon juice Remove crab meet from the shell - be sure to remove all pieces of shell. Add crab meat to the bowl and toss lightly still leaving large pieces of crab meat. Make 8 small cakes and place them on a plate with Panko crumbs Coat each crab cake with crumbs. Place in a medium hot large skillet with butter and olive oil. Brown both sides - 3 minutes each side. Notes & Variations: Serve with coleslaw or a mixed green salad and warm French bread slices. Contributor:  Roxetta Wyer, RRGC Anecdote: These are delicious moist crab cake that are far superior to those made from Chesapeake Bay blue crabs.