Lynmar Recipe: Dungeness Crab Salad


On the very first evening of Spring, I had the honor of representing Lynmar at the legendary James Beard House in New York. For the first course, I created the Chilled Dungeness Crab Salad to pair with the 2009 La Serinité Chardonnay. The dish is pleasantly fragrant and not too difficult to prepare. And as promised, I’m sharing the recipe for this very refreshing and light dish with you to enjoy – perfect to pair with our estate chardonnay.

Dungeness Crab Cake with Cucumber & Coriander Slaw

Recipe by Lynmar Estate Chef David Frakes

Serves: 6

Download recipe

Crab Cakes
1 lb. Dungeness crab meat, picked over for shells, but kept chunky
¼ C Red or yellow bell pepper (or both), peeled & cut into a 1⁄8 inch dice
3 T Mayonnaise
3 T Freshly toasted bread crumbs (or toasted Panko)
1 T Fresh parsley and chives, finely chopped
Salt and pepper to taste

These crab cakes do not contain eggs, so they can also be eaten raw in salad form if desired. Without the egg, pay careful attention that ingredients are binding together as needed: Pinch the crab mixture together with 3-4 fingers. Mixture should “just” hold its shape in your hand. Sometimes adding more breadcrumbs will help to bind everything properly.

  • Gently squeeze out excess juice from crab and place into a large bowl.
  • Carefully mix in other ingredients making sure not to over-mix so that the crab stays chunky.
  • Mold into desired shape and sauté in a hot pan lined with olive oil until browned on both sides—about two minutes per side.
  • Keep warm in low oven if needed.


Cucumber and Cilantro Slaw
1 English cucumber, peeled & julienned (about 2 cups)
4 Celery stalks, julienned (about 2 cups)
40 Fresh cilantro leaves
1 t Sherry or rice wine vinegar
1 t Dijon mustard
3 t Extra-virgin olive oil
Salt and pepper to taste

  • Combine vinegar, mustard, and salt in a small non-reactive bowl.
  • Slowly whisk in oil and use to toss the cucumber, celery and cilantro.
  • Place small handful of slaw on top of warm crabcake.
  • Serve immediately.
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