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Seattle, WA.


Dungeness Crab Cakes


  • 3 lb. Dungeness crab meat
  • 4 oz. sour cream
  • 4 oz. mayonnaise
  • 4 oz. cream cheese
  • 2 C fresh grated parmesan
  • 1/4 C lemon juice
  • 4 T spicy horseradish
  • 4 T lemon zest
  • 4 T fresh dill
  • 2 C panko (Japanese Bread Crumbs)
  • few dashes worcestershire sauce
  • few dashes Tabasco sauce
  • salt and pepper to taste


In a large bowl mix all ingredients. With your hands mix all ingredients until desired consistency is reached, adding more bread crumbs to tighten. Create a work space and lightly dust area with bread crumbs,form into desired portion, example 3 oz. portions and create a ball. Tools needed will be a 3 to 4 inch circular mold. Place ball into center of mold and press down firmly into mold. To finish creating your cake roll both sides of cake in excess panko crumbs. Heat a large saute pan lightly covered in olive oil to medium high heat. Brown both sides of cake, approxiemetly 1 minute per side, reserve to a sheet pan and bake at 350* for about 6-8 minutes to reach desired temperature in the center of the cake. Serve with fresh lemon wedges and a dill sprig for garnish.

Servings:24 (3 oz.) cakes

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