Dungeness Crab Cakes with Lime Aioli and Mango Salsa

by Janet Hedstrom, Executive Chef 

14 Hands

Yield: 8 first course or 30 appetizer portions
Prep Time: 40 minutes
Cook Time: 30 minutes
Recommended Wine Pairing: 14 Hands Chardonnay

  •  1 lbs Fresh Dungeness Crab meat, picked through to remove bits of shell, and squeeze out excess liquid
  • 1/3 of granny smith or golden delicious apple, finely diced
  • 2 Tbs finely diced red pepper
  • 2 Tbs finely diced yellow pepper
  • 3 Tbs minced red onion
  • 1 Tbs finely diced green onion
  • 1/4 to 1/3  cup mayonnaise
  • ¾ cup plus 2 Tbs bread crumbs
  • 2 tsp fresh lemon or lime juice
  • salt
  • pinch of cayenne pepper
  • pinch of dry mustard
  • 3 Tbs vegetable oil

Mix the first 6 ingredients together in a small bowl.  Add ¼ cup of the mayonnaise and ¼ cup plus 2 Tbs of the bread crumbs to the crab and mix thoroughly.  Add salt if needed (some crab is very salty and may not need salt), cayenne, dry mustard and lemon or lime juice, and mix well.  Test the mixture to see if it holds it shape when formed into a patty, add more mayonnaise or bread crumbs if needed.  Divide into 8 equal portion and form into patties.  Chill for at least 30 minutes, then coat with remaining bread crumbs.  Heat a non-stick saute pan over medium heat, add the oil, and place the crab cakes in the pan.  Cook until golden brown on each side, about 2 minutes.  Remove from the pan and place on a serving plate.  Top with the lime aioli, and mango salsa.

Lime Aioli

  • ½ cup mayonnaise
  • 2 tsp grated lime zest
  • 2 tsp lime juice
  • pinch of cayenne pepper
  • salt to taste

Whisk together all ingredients and use to top crab cakes.

Mango Salsa

  • 1 ¼ cup small diced fresh mango
  • 2 Tbs small diced red onion (mix with 2 tsp rice vinegar to brighten color)
  • 2 Tbs small diced red pepper
  • 2 Tbs chopped cilantro
  • 2 Tbs lime juice
  • pinch of brown sugar if needed, depending on ripeness of the mango
  • pinch of salt

Mix the above ingredients together in a small bowl about 4 hours before salsa is needed.  Check seasoning just before serving.