Crab Cakes

|Yield: 8 | Prep time: 25-30 Min| Total time: 45 Min|


 Crab Cakes

  • 1 Dungeness Crab
  • 1/2cup Mayonnaise
  • 1/2cup celery, diced
  • 1 Thyme, chopped
  • 1/2cup panko bread crumbs

Tartar Sauce

  • 1/2cup mayonnaise
  • 3shallots, diced finely
  • 1 gherkins, diced finely
  • 1 capers, diced finely
  • 1 chives, diced finely
  • 2lemons zested and juiced
  • Tartar Sauce Method
  • Ensure everything that needs chopping is finely diced. Put all ingredients into one bowl and mix together. Add salt and pepper to taste. Chill before serving.

Fennel Salad

  • 1/2head fennel, shaved
  • 1/2cup mesclun greens
  • 1/2cup head frisée
  • 2oz orange vinaigrette recipe 4 fennel sprigs
  • Orange Vinaigrette
  • 1orange zested and juiced
  • 2oz white wine vinegar
  • 1tsp honey
  • 3/4cup extra virgin olive oil


  1. Place all ingredients, excluding the panko bread crumbs, into a stainless steel bowl and mix together remembering to season generously with salt and pepper.
  2. Place mix into stainless steel ring molds and preheat oven to 375 degrees. On a plate, spread the panko out evenly, generously covering both sides of the crab cake.
  3. On medium heat, place a frying pan with 10ml of canola oil. Once it has reached the smoking point, place crab cake into the pan, presentation side down until golden brown.
  4. Flip crab cake over and place in pre-heated oven for approximately 4 minutes. Remove crab cake from oven and place on plate. Use a spoon to tap side of the ring mold until crab cake releases.
  5. Serve with a small fennel salad, and top with 1/2 tsp of tartar sauce




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