This recipe just keeps winning awards!  Most recently at the Mendocino Wine, Beer and Crab Fest where our Our chef Andrew Wells and team member John Peri took home the prize for these crab cakes!   https://www.facebook.com/mendocinojams/posts/1530880593700230

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Dungeness Crab Cakes With Spicy Meyer Lemon Orange Marmalade Yum
Mendocino Crab Cakes
Prep Time 20 minutes
Cook Time 5 minutes
Servings
servings
Prep Time 20 minutes
Cook Time 5 minutes
Servings
servings
Mendocino Crab Cakes
Instructions
  1. In a large bowl mix aioli, mustard, parsley, gree onion and 1/2 cup panko.
  2. Add crab and lightly mix together (do not over mix some large pieces are ok).  the consistency should be pretty wet, but also should hold together when formed into cakes.
  3. Adjust by adding more aioli/panko to reach the desired consistency.
  4. Season to taste with sale and pepper.
  5. Form small cakes no more than 3/4" thick and coat each side with panko. 
  6. In a medium sized saute pan heat, just enough oil to coat bottom of pan until very hot, but not smoking.
  7. Cook cakes approximately 1 minute on each side or until golden in color and hot in the middle.
  8. Sprinkle with toasted coconut and serve with Spicy Meyer lemon orange marmalade sauce.
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