Recipe Corner: Guest Recipe by David Vartanian: Dungeness Crab Cakes with Creole Mayonnaise


Contributed by David Vartanian, the Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs*

Crab Cakes:


1 pound crabmeat, picked over to remove any shell and cartilage

1/4 cup celery, finely chopped

1/4 cup green bell pepper, finely chopped

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1/4 cup scallions, finely chopped

1 teaspoon thyme leaves

1/4 teaspoon cayenne pepper

2 large eggs, beaten

1/4 cup heavy cream

3/4 cup seasoned breadcrumbs

Salt and fresh ground black pepper

2 tablespoons unsalted butter


Creole Mustard:

2 tablespoons scallions, finely chopped

2 teaspoons garlic, finely chopped

1/2 tsp garlic, finely chopped

1 small lime, squeezed

1 teaspoon Tabasco sauce

1/4 cup creole mustard

3/4 cup mayonnaise



For the Crab Cakes:

Combine the first six ingredients thoroughly. Add the eggs and the heavy cream in a large bowl and stir until well mixed. Fold in the breadcrumbs and season to taste with salt and pepper.

Form the crab mixture by hand into small balls. Flatten the balls into cakes and place on wax or parchment paper.

Melt the butter in a large skillet and cook the crab cakes over medium heat until golden brown and heated through, about 4-6 minutes per side.

Serve immediately with Creole Mayonnaise.


For the Creole Mayonnaise:

In a stainless steel bowl, combine all of the ingredients and blend thoroughly with a whisk. Cover and chill the dressing before serving.

Serves 4.


*Best Chefs America features premier chefs that have been nominated and recommended by their peers in the culinary field. See:

Recipe and photos courtesy of Chef David Vartanian, The Vintage Press, Visalia, California


*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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