Crab Cakes

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  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 2 to 4 servings
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12 ounces Dungeness crabmeat, cooked

5 ounces fresh sourdough bread crumbs

1 egg white

2 tablespoons mayonnaise

1/2 tablespoon sambal

2 tablespoons chopped fresh chives

1 lemon, juiced

Salt and pepper, to taste

3 tablespoons vegetable oil

1 bunch arugula, washed and trimmed

Brown Butter-Tomao Vinaigrette, recipe follows

Brown Butter-Tomato Vinaigrette:

4 tablespoons unsalted butter, divided

1 shallot, minced

2 bay leaves

4 tomatoes, peeled, seeded and chopped

1 orange, juiced

2 tablespoons chopped fresh chives

1 tablespoon sherry

1/4 cup extra-virgin olive oil

Salt and pepper, to taste


  1. In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.
  2. Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.

Brown Butter-Tomato Vinaigrette:

  1. Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes.