Appetizer & First Course, Fish & Seafood

Chateau Dungeness Crab Cakes

with Washington Apple Slaw

Yield: Makes 24
Prep Time: 30 minutes
Cook Time: 20 minutes

Crab Cakes


1 lb. Fresh Dungeness Crab, pick through to remove bits of shell, and squeeze the liquid out
2 Tbs. fine diced apple
2 Tbs. fine diced red pepper, squeeze to remove liquid
2 Tbs. fine diced yellow pepper, squeeze to remove liquid
3 Tbs. minced red onion
¼ c. mayonnaise
¾ c. plus 2 Tbs. bread crumbs
1 Tbs. chopped fresh tarragon
3 Tbs. vegetable oil
Washington apple slaw, recipe follows


Mix the first five ingredients in a small bowl. Add chopped tarragon and mayonnaise, mixing until completely incorporated. Add ¼ cup plus 2 tablespoons of bread crumbs and mix thoroughly. If the mixture doesn’t hold it’s shape, add a little more mayonnaise. Divide into 24 equal portions and form into patties. Chill for at least 30 minutes, then coat with remaining bread crumbs.

Heat a non-stick saute pan over medium heat, add oil, and place the crab cakes in the pan. Cook until golden brown on each side, about 3-4 minutes. Remove from the pan and place on heated serving plate. Top each crab cake with some of the Washington apple slaw to serve.

Washington Apple Slaw


1 Pink Lady apple or other favorite Washington apple
¼ bulb of fresh fennel
2 tsp. lemon juice
1 tsp. apple cider vinegar
¼ c. mayonnaise
1 tsp. chopped tarragon
1 tsp. chopped fennel fronds
Salt and white pepper to taste


Wash the apple then quarter and remove the core. Julienne the apple and fennel bulb into matchstick sized pieces using a mandoline. Place the apple and fennel into a bowl, toss with the lemon juice, vinegar, mayonnaise, and herbs. Season to taste.