The Crab Cake Guy

Mendo Bistro’s Dungeness Crab Cakes
courtesy of The Mendo Bistro

Mendo Bistro is located on California’s beautiful Mendocino Coast 301 North Main Street, Fort Bragg, CA 95437. Noted for there fine wine selections this recipe for Dungeness Crab Cakes with a Tarragon Aioli is a diner’s favorite.

Ingredients
1 1/2 pounds Dungeness crab meat
3/4 cup Panko bread crumbs + additional for outer coating
2 green onions, finely chopped
1/2 - 3/4 cup tarragon aioli (recipe follows)
Oil for sauteeing

Directions

1. Combine crab, bread crumbs and green onions.

2. Add 1/2 cup aioli and test mixture to see how well it holds together.

3. If needed add additional aioli.

4. Do not overwork ingredients. Cakes should be loose and just barely hold together.

5. Form into cakes about 3″ in diameter, and place one side in bread crumbs.

6. Heat oil in medium saute pan over medium high heat until just smoking and place cakes, bread crumb side down in pan. Saute until golden and carefully turn over.

7. Lower heat to medium and saute until heated through.

8. Serve on cabbage salad and top with additional aioli.

Tarragon Aioli
2 egg yolks
3 cloves garlic
Juice of 1 lemon
1/2 tsp salt
1 dash Tabasco sauce
1/4 cup very hot water
2 cups olive oil
1/2 bunch tarragon, finely chopped

In food processor, or blender, place all ingredients up to Tabasco and run machine. Pour in hot water and process for 15 seconds. With machine running, slowly drizzle in oil until a mayonnaise consistency is reached. Stir in chopped tarragon.

This recipe serves 4.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Mendo Bistro
Crab Cake Guy’s recommended reading