Dungeness Crab "un"cake Recipe

Prepare crab

Inspect the cooked Dungeness crab meat and remove any remaining shell bits. Pat the crab meat dry with paper towels, being careful not to break up large chunks—this dish highlights big pieces of crab rather than a dense cake.

Mix aromatics and binder

In a large bowl combine chopped cilantro, sliced scallions, diced red bell pepper, diced celery, lime zest, beaten egg, 3 tablespoons mayonnaise, Dijon, Worcestershire, Old Bay, kosher salt, and black pepper. Stir until a uniform mixture forms.

Fold in crab and panko

Gently fold the crab meat into the mixture, preserving large lumps. Sprinkle the panko over the mixture and fold just until distributed. The mixture should hold together slightly but remain loose—think 'un'cake: lots of visible crab, minimal filler.

Form portions

Lightly shape the mixture into 6 loose, wide mounds (about 3–3.5 oz each). Do not compress them into dense patties; instead, keep them rustic and airy so crab pieces protrude. Place formed portions on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to help them set slightly for searing.

Preheat pan

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. Allow butter to foam but not brown; the oil helps prevent burning.

Pan-sear the "Un"Cakes

Working in batches if necessary, place the chilled crab mounds in the skillet, leaving space between them. Press gently just to compact the bottom slightly for contact. Sear for 2–3 minutes without moving until a golden crust forms, then carefully flip using a thin spatula and cook the other side 1.5–2 minutes until warmed through and golden. Total cook time per portion should be about 4–5 minutes. Transfer to a wire rack to rest briefly.

Combine ingredients

In a small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons fresh lime juice, 1/2 teaspoon lime zest, minced garlic, honey, hot sauce, sea salt, and black pepper until smooth.

Adjust and finish

Taste and adjust acidity or sweetness: add up to 1 teaspoon more honey if too tart, or another 1/2 tablespoon lime juice if it needs brightness. If the aioli is too thick, whisk in up to 1 teaspoon extra-virgin olive oil to loosen to a pourable consistency. Chill until ready to serve.

Plate

Arrange toasted brioche rounds or butter lettuce leaves on a serving platter. Place a mound of Dungeness Crab "Un"Cake on each round or leaf.

Garnish and finish

Drizzle or dot the zesty lime aioli over each UnCake, add a small handful of microgreens or baby arugula, and serve with lime or lemon wedges on the side. Encourage diners to squeeze citrus over the crab before eating.

Storage note

Leftover crab mixture (before cooking) can be refrigerated for up to 24 hours. Cooked UnCakes are best eaten same day; store components separately and reheat gently in a 300°F (150°C) oven to avoid drying.