Recipe by: Chef Alex Lavroff, Duffers Restaurant & Lounge

Crab Salad Ingredients

• 8oz Dungeness crab meat

• 1 Yukon Gold potato

• 1 jalapeno

• 1 red pepper

• 1 shallot

• 1 clove garlic

• 1 inch of ginger

• 1 lemon and 1 lime

• 2/3 cup mayonnaise

• salt and pepper

• 1 bunch fresh cilantro

• 1 bunch fresh parsley

• 1 bunch fresh dill

You will also need:

flour, egg, panko bread crumbs


Fennel and Apple Slaw

• 1 bulb fennel

• 1 Granny Smith apple


Crab Salad Method:

Cook potato in salted boiling water until cooked all the way through.

Peel and then chop into small pieces.

Finely chop jalapeno (no seeds), red pepper, shallot, and herbs. Grate ginger, garlic and zest of lemon and lime.

In a bowl, add chopped vegetables and herbs with grated zest ginger and garlic. Squeeze the juice of 1 lemon and lime. Add crab meat and potato. Mix with mayonnaise.

Form crab salad into desired size for crab cake. (size of your palm)

Prepare three bowls one with flour, one with a beaten egg and one with panko breadcrumbs. For each crab cake, first dredge with flour, then dip into egg wash, and bread crumbs. Pan fry in grapeseed or canola oil until golden brown on each side. Finish in the oven at 400° degrees for 7 minutes!

Tip: Crab salad will feel loose to the touch when breading. This is okay! When you coat them with breadcrumbs they will shape up nicely. If you want to make breading easier, you can shape and then freeze the crab cakes. Then begin your breading process.


Fennel and Apple Slaw Method:

• Shave fennel and apple on a mandolin and mix together in a bowl.

• Mix all ingredients in a bowl, or place all ingredients into a squeeze bottle and shake well.


Orange Blossom Vinaigrette Ingredients:

• 1/2 cup rice wine vinegar

• 1 Tbsp honey

• 1/2 cup olive oil

• 1 Tbsp orange blossom water


• Dress slaw with vinaigrette and place on top of crab cakes. Enjoy!