Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Dungeness Crab Cakes & Tomato Beurre Blanc Recipe
    Lost? Site Map

    Dungeness Crab Cakes & Tomato Beurre Blanc

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    PhoenixReborn's Note:

    This is a sublime combination of high quality ingredients and beautiful presentation. Makes a very nice appetizer for 6 or possibly a light dinner for 4.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6



    Units: US | Metric


    1. 1
      For the Crab Cake:.
    2. 2
      Carefully clean the crabmeat to remove any shell fragments. You may use the refrigerated canned lump crab if desired.
    3. 3
      Gently fold in the red pepper, lemon zest, chive, tarragon, mayo, mustard and breadcrumbs until combined.
    4. 4
      Season with salt and pepper to taste.
    5. 5
      Form the cakes into 6-8 individual patties; gently pressing into a circular form. Refrigerate while preparing the buerre blanc.
    6. 6
      Tomato Beurre Blanc: Sauté the tomato, shallot, chive and olive oil until tender. Add chicken stock, peppercorns and bay leaf and cook over medium heat.
    7. 7
      Reduce by about 50%.
    8. 8
      Add the balsamic vinegar and heavy cream.
    9. 9
      Continue to cook for 3-4 minutes, stirring constantly.
    10. 10
      Reduce heat to low. Add the cold butter a little at a time while continually stirring.
    11. 11
      When all of the butter is incorporated remove from heat and strain.
    12. 12
      Season with salt and pepper. Cover to keep warm.
    13. 13
      To Finish Crabcakes: Preheat a large skillet or griddle on medium high.
    14. 14
      Melt a little butter/olive oil in the the skillet. Reduce heat to medium.
    15. 15
      Place crab cakes on the heated pan and cook until golden brown.
    16. 16
      Turn and brown other side.
    17. 17
      To Plate: Spoon 2-3 tablespoons of the sauce in the middle of the plate. Place the crab cake on top.
    18. 18
      Lightly toss lemon and oil with the baby greens. Top crabcake with a small amount of salad and serve.

    Ratings & Reviews:


    Nutritional Facts for Dungeness Crab Cakes & Tomato Beurre Blanc

    Serving Size: 1 (257 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 433.6
    Calories from Fat 319
    Total Fat 35.5 g
    Saturated Fat 14.9 g
    Cholesterol 107.1 mg
    Sodium 684.5 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 1.6 g
    Sugars 3.8 g
    Protein 15.8 g

    The following items or measurements are not included:

    mixed baby greens

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites