Dungeness Crab Cakes with Cabbage Slaw

Name: Dungeness Crab Cakes with Cabbage Slaw
Yield: Serves 4
Ingredients: 2 cups (4 oz/125 g) fresh bread crumbs; 1 lb (500 g) cooked Dungeness crabmeat, picked over for shells; 4 tsp each unsalted butter and canola oil; 1 clove garlic, minced; 2 Tbsp minced fresh dill; 4 cups (12 oz/375 g) thinly sliced napa cabbage; 2 green onions, minced; Salt and cayenne pepper; 2 tsp dry mustard; 1 celery stalk, minced; ¼ cup (2 fl oz/60 ml) mayonnaise; 2 green onions, white and pale green parts, minced; 3 carrots, grated; ¼ cup (2 fl oz/60 ml) buttermilk; fresh lemon juice; Lemon wedges and dill sprigs for serving; Salt and freshly ground black pepper; ½ cup (4 fl oz/125 ml) mayonnaise

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

As a kid growing up in California, I ate Dungeness crab at every opportunity. Despite that, crab still always seems special. It’s a favorite centerpiece of my brunch menus.

Ingredients

For the Crab Cakes

½ cup (4 fl oz/125 ml) mayonnaise
2

Main course
Pescatarian
Breakfast

Method

To make the crab cakes, in a bowl, stir together the mayonnaise, mustard, and a pinch each of salt and cayenne pepper. Stir in the celery and green onions. Gently fold in the crabmeat and half of the bread crumbs. Spread the remaining bread crumbs on a sheet of waxed paper. Shape the crab mixture into 8 patties, each 1