' Willamette Valley Vineyards - Dungeness Crab Cakes

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Dungeness Crab Cakes

Dungeness Crab Cakes
Recipe by Chef Eric Nelson

1 lb Dungeness crab meat, cleaned

2 tsp scallions, chopped

2 tsp red bell pepper, chopped

2 tsp celery, chopped

1 tbsp mayonnaise

1 egg, whipped

1 cup Panko bread crumbs

Pinch of paprika, chili powder, salt and pepper


These treats are sure to please with their tempting flavor. Paired with our 2010 Dijon Clone Chardonnay, it will be hard not to indulge in these Dungeness crab cakes. 


Break up the Dungeness crab meat. Add peppers, celery, scallions, and spices. Add mayonnaise. Combine in bowl to form paste. Then add eggs and bread crumbs to thicken. Form into round crab cakes. Deep fry or saute in olive oil. Serve crab cakes with greens and balsamic vinaigrette or garlic aioli mustard. 

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