Years ago, I was a judge at the Mendocino Crab and Wine Festival. We tasted 35 Dungeness crab cakes. The winning entry had mostly fresh crab meat morsels with just enough breadcrumbs to bind the crab together. This recipe from Executive Chef Alan Kantor, of MacCallum House in Mendocino, is similar to that one.
Chef Kantor adds scallions, parsley, lemon zest and mustard to bring all the flavors together. A Spanish roasted pepper, garlic and almond sauce compliments the sweetness of the crab cakes. Any leftover sauce can be a dip for vegetables or a finishing sauce on any grilled fish, chicken, or meat.
