Recipe courtesy of Patrick Finn

California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing

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  • Yield: 4 servings
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2 ounces sourdough bread crumbs

6 ounces Dungeness crab meat

1 whole egg, slightly beaten

1 tablespoon Maui onion, finely diced

1 tablespoon parsley, coarsely chopped

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

2 tablespoons mayonnaise

Olive oil, for sauteing


1 cup Japanese cucumber, peeled and julienned

1/4 cup Maui onion, julienned

1 cup machj lettuce (or other seasonal 'soft' lettuce)

3 tablespoons Champagne vinegar

2 tablespoons olive oil

Salt and pepper, to taste

Flower petal confetti (optional garnish)


1/2 cup red wine vinegar

3/4 cup olive oil

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons light brown sugar

1 teaspoon dry tarragon

Salt and pepper, to taste


  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.


  1. Combine all ingredients except flower confetti and refrigerate.


  1. Whisk together all ingredients and refrigerate.
  2. 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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