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The Ultimate Crab Cake 

 We found one of the best Crab Cake dishes of all time! As a part of it’s 20th annual Dungeness Crab Festival, (held in February) Chef Michael Dunn, of the Yankee Pier in Lafayette California, kindly shared the recipe with off the vine magazine. Served with a citrus aioli *

ULTIMATE CRAB CAKE - Makes one cake

2 1/2 ounces - Hand Picked fresh Crabmeat
(Dungeness preferred - leg meat only)

1/4 cup - Raw Bread Crumbs
1 tablespoon - Minced White Onion
pinch - Dry Mustard
1 teaspoon - Chopped Parsley
1 tablespoon - Mayonnaise - (homemade if you like)
1/2 teaspoon - Old Bay Seasoning
1 teaspoon  - Lemon Juice


Squeeze all of themoistureout of the crabmeat then gently fold all the ingredients together in a large bowl. Once well incorporated, place the mixture in a 2 /2” diameter ring mold and lightly pat the cake down (the cake should be about 2” tall). Toss the cake in breadcrumbs and fry in a small sauté pan until it is golden brown. Flip the cake and place the pan into a preheated 350° oven forapproximately5 to seven minutes.

*The Citrus Aioli:

2 cloves garlic
Coarse salt
1 cup prepared or fresh mayonnaise
2 lemons — zested
1 lemon — juiced
Freshly ground black pepper

Using a mortar & pestle; smash and puree the garlic into a paste with a pinch of the course sea salt. Then take a bowl and combine the rest of the ingredients. Keep refrigerated until ready to serve. Should be enough for 6 crab cakes with a bit left over. Enjoy…


Our favorite Caesar Salad...

Serves 4 to 6
Bread for Croutons
day old crusty french or sourdough
some olive oil - salt

2 large heads of romaine lettuce (1 to 1.5 pounds leaves) 

1 tablespoon red wine vinegar
2/3 cup extra virgin olive oil
 (the best you can afford) 
2 teaspoons chopped garlic 
option - 1 tablespoon salt packed anchovy fillets 

Sea Salt 
3 ounces of grated Parmigiano-Reggiano 
1 & 1/2 lemons (aprox 3 tablespoons) 
fresh cracked black pepper

STEP ONE: cut the bread into 1/2 inch cubes - toss with olive oil in a bowl and sprinkle with a bit of salt
spread out on a cookie sheet - bake at 350 degrees until golden - set aside 

STEP 2: 
wash and clean the romaine - discard outer leaves - keep the leaves whole at this point and dry them thoroughly (very important)

STEP 3: in a mixing bowl whisk the oil, salt, garlic, anchovies... add the eggs and a bit of the cheese... use a generous amount of pepper... keep whisking... add the lemon juice (no seeds) whisk again... taste and adjust as needed - may need a bit more lemon juice, or a bit more garlic or pepper.

STEP 4:  
just before serving... cut the chilled romaine leaves into 1/2 to 3/4 inch pieces... add most of the dressing and the croutons toss well... add a bit more of the dressing to ensure the leaves a re well coated (not soaked). serve on chilled plates with a little extra cheese and pepper on top.

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