Ingredients Jump to Instructions ↓

  1. 2 ounces sourdough bread crumbs

  2. 6 ounces Dungeness crab meat

  3. 1 whole egg, slightly beaten

  4. 1 tablespoon Maui onion, finely diced

  5. 1 tablespoon parsley, coarsely chopped

  6. 2 teaspoons Dijon mustard

  7. 1 teaspoon Worcestershire sauce

  8. 2 tablespoons mayonnaise Olive oil, for sauteing

  9. 1 cup Japanese cucumber , peeled and julienned

  10. 1/4 cup Maui onion, julienned

  11. 1 cup machj lettuce (or other seasonal ?soft? lettuce)

  12. 3 tablespoons Champagne vinegar

  13. 2 tablespoons olive oil Salt and pepper, to taste Flower petal confetti (optional garnish)

  14. 1/2 cup red wine vinegar

  15. 3/4 cup olive oil

  16. 2 tablespoons Dijon mustard

  17. 2 tablespoons honey

  18. 2 tablespoons light brown sugar

  19. 1 teaspoon dry tarragon Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.

  2. Combine all ingredients except flower confetti and refrigerate.

  3. Whisk together all ingredients and refrigerate.

  4. Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.


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