Name: Anthony's at Sinclair Inlets Dungeness Crab Cakes Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 lb Dungeness crab meat, picked over for shells; 0.75 cups Panko breadcrumbs; 0.5 cups Mayonnaise; 1 each Whole egg; 1 tbs Dijon mustard; 0.25 cups Finely diced shallot; 2 tbs Finely chopped fresh parsley; 1 tbs Finely chopped fresh chives; 1 tbs Lemon juice; 1 tsp Old Bay seasoning (or seafood seasoning); 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 2 tbs Unsalted butter (for pan frying); 1 tbs Neutral oil with a high smoke point (canola/vegetable); 1 cups Plums, pitted and roughly chopped (fresh or thawed frozen); 1 tbs Fresh ginger, peeled and finely grated; 2 tbs Rice vinegar; 1 tbs Soy sauce; 1 tbs Honey; 0.5 tsp Sambal oelek (or Sriracha) - optional; 2 tbs Water; 0.5 tsp Cornstarch; 0.5 cups Dry white wine; 1 tbs White wine vinegar; 2 tbs Finely minced shallot; 1 tsp Heavy cream (optional, for stability); 6 tbs Cold unsalted butter, cut into 1/2-tbs pieces; 0.25 tsp Salt; 0.125 tsp White pepper (or black); 1 cups Long-grain rice (or jasmine), rinsed

Method

Crab Cakes

Prepare crab meat

Check the Dungeness crab meat carefully for any shell fragments and pick them out. Gently pat the crab meat dry with paper towels and set aside in a bowl. Keep lumps of meat intact where possible for a flakier cake texture.

Make the binder

In a medium mixing bowl, whisk together the mayonnaise, whole egg, Dijon mustard, lemon juice, finely diced shallot, chopped parsley, chopped chives, Old Bay seasoning, kosher salt, and black pepper until smooth.

Combine

Fold the crab meat and 1/2 cup of the panko breadcrumbs into the binder mixture gently until combined. Avoid overmixing to keep pieces of crab whole. Taste a small amount of the mixture and adjust salt, pepper, or lemon as needed.

Form cakes

Divide the mixture into 6 equal portions (about 2.7 oz / ~76 g each) and form into 1-inch thick patties about 3 inches in diameter. Place patties on a tray and refrigerate for at least 30 minutes to firm up (this helps them hold while cooking).

Coat and cook

When ready to cook, spread the remaining 1/4–1/2 cup panko on a plate. Lightly press the top and bottom of each chilled patty into the panko to coat. Heat a large skillet over medium heat and add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When butter foams and oil is shimmering, add crab cakes (work in batches if necessary) and fry 3–4 minutes per side until golden brown and heated through. Keep cooked cakes on a baking sheet in a single layer in a 200°F (95°C) oven to stay warm while finishing the rest.

Ginger Plum Sauce

Place chopped plums, grated ginger, rice vinegar, soy sauce, honey, sambal (if using), and 2 tablespoons water in a small saucepan over medium heat.

Bring to a gentle simmer and cook, stirring occasionally, for 6–8 minutes until the plums soften and begin to break down.

Mix the cornstarch with an additional 1 tablespoon water to make a slurry. Stir slurry into the simmering plum mixture and cook 1–2 minutes until sauce thickens. Taste and adjust sweetness or acidity as desired. Remove from heat and let cool slightly; you can pulse once with an immersion blender for a silkier texture, or leave slightly chunky.

Beurre Blanc

In a small saucepan over medium heat, combine the white wine, white wine vinegar, and minced shallot. Bring to a simmer and reduce the liquid until about 2 tablespoons remain (this concentrates flavor and removes harsh alcohol).

Optional: whisk in 1 teaspoon heavy cream to help emulsify for a more stable sauce.

Lower heat to low. Remove the pan from direct heat momentarily and begin whisking in the cold butter pieces, a few pieces at a time, allowing each to melt and emulsify into the reduction before adding more. Keep whisking until all butter is incorporated and sauce is smooth and velvety. If it looks like it will break, lower the heat or lift the pan briefly off the burner while whisking.

Season beurre blanc with salt and white pepper to taste. Keep warm (very low heat) until plating. If it thickens too much, whisk in 1–2 teaspoons warm water to loosen.

Rice Pilaf

In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the diced onion/shallot and cook until translucent and fragrant, about 2–3 minutes.

Add the rinsed rice and stir to coat the grains in butter and sweat for 1–2 minutes to toast lightly.

Pour in the stock, add 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15 minutes (or according to rice package directions) until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in toasted almonds and chopped parsley. Keep warm until serving.

Seasonal Vegetables

Preheat oven to 425°F (220°C) or prepare a steamer. Toss the trimmed vegetables (asparagus, baby carrots, or green beans) with olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

If roasting: arrange vegetables in a single layer on a baking sheet and roast 8–12 minutes (time varies by vegetable and thickness) until tender-crisp and slightly caramelized. If steaming: steam until bright and tender-crisp, about 4–6 minutes, then toss with a little butter or olive oil and season.

Finish with a squeeze of lemon juice from the wedge immediately before plating.

Finishing & Plating

To plate each portion (serves 4): spoon a scoop of rice pilaf onto the plate, arrange seasonal vegetables beside it. Place one or two crab cakes on the plate (for 4 servings with 1.5 cakes each, serve 1–2 per person depending on appetite).

Spoon a small pool of beurre blanc beside the crab cakes and drizzle or dot ginger plum sauce for sweetness and acidity—use sparingly so both sauces complement rather than compete (about 1 tablespoon beurre blanc and 1 tablespoon plum sauce per plate).

Garnish with lemon zest and extra chopped parsley. Serve immediately.