Jul 14 2026
Restaurants›Downtowner Woodfire Grill›Dungeness Crab Cakes Recipe

Dungeness Crab Cakes Recipe

Inspired by Downtowner Woodfire Grill
Time1h
Serves4

Basil buerre blanc & fire roasted tomato coulis

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Ingredients

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Crab Cakes

Basil Buerre Blanc

Fire Roasted Tomato Coulis

Method

Crab Cakes

  1. 1

    Prepare the Mixture

    In a large bowl, combine the Dungeness crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, and egg. Mix until well combined.

  2. 2

    Add Vegetables and Seasonings

    Add the chopped green onions, breadcrumbs, Old Bay seasoning, salt, and black pepper to the crab mixture. Gently fold together until just combined.

  3. 3

    Form the Cakes

    Using your hands, form the mixture into 8 equal patties. Place them on a baking sheet lined with parchment paper.

  4. 4

    Cook the Crab Cakes

    Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and cooked through.

Basil Buerre Blanc

  1. 5

    Sauté Shallots

    In a saucepan, melt 1/4 cup of butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 2-3 minutes.

  2. 6

    Deglaze with Wine

    Pour in the white wine and bring to a simmer. Cook until the wine has reduced by half, about 5-7 minutes.

  3. 7

    Add Cream and Butter

    Stir in the heavy cream and let it simmer for another 3-4 minutes until slightly thickened. Gradually whisk in the remaining butter until melted and smooth.

  4. 8

    Finish with Basil and Seasoning

    Remove from heat and stir in the chopped basil and lemon juice. Season with salt and black pepper to taste.

Fire Roasted Tomato Coulis

  1. 9

    Sauté Garlic

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  2. 10

    Add Tomatoes

    Add the fire roasted tomatoes (with juices) to the saucepan. Bring to a simmer and cook for about 10 minutes, stirring occasionally.

  3. 11

    Blend the Coulis

    Remove from heat and let it cool slightly. Use an immersion blender or a regular blender to puree the mixture until smooth.

  4. 12

    Season the Coulis

    Stir in the chopped basil and season with salt and black pepper to taste. Keep warm until ready to serve.

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