Recipe – Chef Dan’s – Dungeness Crab Cake with Heirloom Tomato Vinaigrette

Thanks to Chef  DANIEL RATIGAN for sharing this delicious recipe with CrabFest!

Dungeness Crab Cake with Heirloom Tomato Vinaigrette

Crab Cake Mix


  • 1 # Crab Meat
  • 2 TSP Minced Garlic
    2 T finely chopped shallots
  • 2 T Minced Chives
  • 1 T chopped Basil
  • Black Pepper to taste
  • 2 EA Egg Yolks with 1 T water mixed



Break the crabmeat with your hands into chunks no bigger than a pea. Add all ingredients except egg yolks and breadcrumbs, then mix well. Press crab into form and brush with egg yolks, press into crumbs and repeat.


Heirloom Tomato Vinaigrette



  • 2 cups mixed-color heirloom tomatoes (about 5-6), chopped
  • 2 tbsp basil, chopped
  • 2 tbsp chives, minced
  • 1 tsp minced garlic
  • 1 tbsp Dijon mustard
  • ¼ cup sherry vinegar
  • salt & pepper
  • 1 cup extra virgin olive oil


In a blender, add tomatoes, basil, chives, garlic, honey, Dijon mustard, sherry vinegar, salt and pepper

Blend until the mixture reaches a thick, salsa-like texture

Slowly drizzle in extra virgin olive oil until and blend until ingredients are well mixed

Check seasonings and add more salt and pepper if necessary