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Dungeness Crab Cakes by Chef Julian Bond

Serves 4 large cakes or 8 small


1 cup Dungeness Crab Meat (can be purchased from local fish counter)
1/4 cup Celery (finely diced)
1/4 cup Red pepper (finely diced)
1 tbsp Chives (finely diced)
1 Lemon (zest and juice)
1/2 cup Mayonnaise
1/4 cup Panko (Japanese bread crumbs) or fine bread crumbs
  Sea salt & pepper to taste
  Olive oil for pan frying
  Optional garnish: Tarragon oil



Preheat Over to 350 degrees F

Place the Crab meat in bowl, and check carefully for cartilage and shell with fingers. Add celery, red pepper and chives. Gently mix together. Stir in mayonnaise, lemon zest and juice. Add panko, salt & pepper then combine loosely.

In a fry pan on medium high heat add oil. Place ring molds (small tuna cans that have had both ends removed work well) in pan and spoon in crab mixture - pressing mixture down lightly intol molds with spoon or can form into cakes with hands before placing in pan. Cook for approximately 4 min each side, or until brown. Place in oven for 5-6 minutes.

Serve with a lightly pickled vegetable (cucumber, carrot & radish) and a bitter endive salad to compliment the sweet Dungeness crab meat. Enjoy!


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