• 1/4 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoon finely red bell pepper
  • 1 tablespoon finely minced shallot
  • 2 tablespoons small diced fennel
  • 1 tablespoon chopped parsley
  • 1⁄2 teaspoon chopped fresh thyme
  • 1 tablespoon sliced chives
  •  1⁄4 cup olive oil
  • Fresh dungeness crabmeat, picked clean of shell, I used 1 cooked crab for this.
  • 2 cups fresh breadcrumbs or panko
  • sea salt to taste
  • Butter or oil for searing the cakes



In a small bowl, combine the mayo, vinegar, mustard, bell pepper, fennel, shallot, parsley, chives, chili oil, thyme, salt and pepper.

Transfer mayonnaise mixture to a large bowl ,then carefully fold in crabmeat. Add about 1

tablespoon of panko to help the mixture come together.

Gently form into 6-8 crab cakes, about 2 inches across and ¾-inch thick.

Put the fresh bread crumbs in a shallow container and stir in parsley.

Lightly dredge the crab cakes on both sides in the bread crumbs.

Chill for at least 1 hour (preferably longer).

Put a nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.

Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.