Dungeness Crab Cakes

Course: Appetizer, seafood, Side Dish
Servings: 20 1 oz. cakes


  • 1 lb Dungeness crab cleaned of any shells
  • 5 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp parsley chopped
  • 1 tbsp scallion sliced
  • 10 drops Tabasco
  • 2 tsp Worcestershire sauce
  • 1/2 cup fresh white bread crumbs
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 egg yolks
  • 2 tbsp lemon juice


  • Flake crabmeat through your fingers to break up large pieces of meat and remove any bits of shell.
  • Add all of the chopped herbs and bread crumbs.
  • Mix all wet ingredients together and pour over crabmeat.
  • Toss briefly, taste–adjust flavor with salt and pepper.
  • Pat into small round patties.
  • Fry in a small amount of clarified butter in a Teflon pan until crisp and brown on both sides.
  • Serve with Spicy Mayonnaise or Chile Tartar Sauce.


Pair with Grgich Hills Estate Chardonnay, Napa Valley - Shop Here