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  • Recipe: Dungeness Crab Cakes

    We are very fortunate to often have fresh Dungeness crab, that delicate, sweet and tender crustacean found along California’s western shores. In our Deli, we offer a little mayo and some wedges of lemon to go alongside; but we also particularly like them, slightly warmed, atop a lightly dressed mound of baby greens. These are 4-ounce crab cakes. Serve one as a first course; two as a main course.

    Dungeness Crab Cakes

    (Makes 8 four-ounce cakes)


    2 tablespoons unsalted butter
    ½ cup red bell pepper, small dice
    ½ cup yellow bell pepper, small dice
    ½ bunch scallions (green onions), green part only, cut ¼ inch

    1 pound fresh Dungeness crabmeat
    ½ cup mayonnaise
    1 tablespoon Dijon mustard
    2 cups fresh focaccia crumbs
    2 quarts vegetable oil for deep fry
    2 cups plain bread crumbs


    In a sauté pan over medium heat, melt butter and cook peppers and scallions until tender. Set aside to cool.

    Place crabmeat in a large bowl and check for bits of shell. Add the mayonnaise, mustard and focaccia bread crumbs and mix well. Stir in the peppers and scallions.

    Heat the vegetable oil to 350 degrees F. If you do not have a fryer, use a heavy 6-quart saucepan.

    Place the plain bread crumbs in a medium bowl or on a wide plate.

    With a large spoon (and your hands), scoop a mound of the mixture (approximately 4 ounces) and shape a round patty.

    Pass the crab patty in the bread crumbs two times, pressing the crumbs with your hands.

    Fry or sauté the patties for about three minutes, until light brown.

    Let rest on a plate with kitchen paper or paper towels at least 5 minutes before serving.

    We love pairing a Chardonnay or a refreshing Riesling with these flaky and delicious crab cakes.

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