The Ultimate Crab Cake

 We found one of the best Crab Cake dishes of all time! As a part of it’s 20th annual Dungeness Crab Festival, (held in February) Chef Michael Dunn, of the Yankee Pier in Lafayette California, kindly shared the recipe with off the vine magazine. Served with a citrus aioli *

ULTIMATE CRAB CAKE - Makes one cake

2 1/2 ounces - Hand Picked fresh Crabmeat
(Dungeness preferred - leg meat only)

1/4 cup - Raw Bread Crumbs
1 tablespoon - Minced White Onion
pinch - Dry Mustard
1 teaspoon - Chopped Parsley
1 tablespoon - Mayonnaise - (homemade if you like)
1/2 teaspoon - Old Bay Seasoning
1 teaspoon  - Lemon Juice

Procedure:

Squeeze all of themoistureout of the crabmeat then gently fold all the ingredients together in a large bowl. Once well incorporated, place the mixture in a 2 /2” diameter ring mold and lightly pat the cake down (the cake should be about 2” tall). Toss the cake in breadcrumbs and fry in a small sauté pan until it is golden brown. Flip the cake and place the pan into a preheated 350° oven forapproximately5 to seven minutes.

*The Citrus Aioli:

2 cloves garlic
Coarse salt
1 cup prepared or fresh mayonnaise
2 lemons — zested
1 lemon — juiced
Freshly ground black pepper

Using a mortar & pestle; smash and puree the garlic into a paste with a pinch of the course sea salt. Then take a bowl and combine the rest of the ingredients. Keep refrigerated until ready to serve. Should be enough for 6 crab cakes with a bit left over. Enjoy…