Cafe del Rey’s Dungeness Crab Cakes Recipe


Cafe Del Rey Crab Cakes

by Executive Chef Chuck Abair 

Yields 6-8 crab cakes

Saffron Aioli


  • 2 Cups Canola Oil
  • ¼ cup Saffron Lemon Juice*
  • 5 Egg Yolks
  • Water
  • Salt/Pepper

* To make Saffron Lemon Juice combine Tbsp Saffron with 1 Cup Lemon Juice


Place the eggs yolks along with the saffron lemon juice, water and salt and pepper into a large container and mix, using the hand mixer. Slowly add the oil into the mixture while blending.

Crab Cakes

  • Ingredients
  • 2 lb Dungeness Crab Meat
  • 1 Cup Aioli
  • 2 Tbsp Saffron Lemon Juice
  • ½ Cup minced shallots
  • 1 Cup small diced leeks (melted)
  • 1 Tbsp Worcestershire Sauce
  • ½ Tbsp Tabasco
  • 1 ½ Cups Panko
  • Minced Tarragon
  • Minced Chives
  • Kataifi (Middle Eastern pastry threads)
  • Salt/Pepper


  1. In a large bowl, combine the aioli, lemon juice, Worcestershire, tarragon, lemon zest, chives, Tabasco, salt and pepper using the hand mixer. Sauté leeks until they are soft; cool down then add to mixture.
  2. Add crab meat to mixture. Slowly add Panko until mixture comes together, then form 3 oz cakes and wrap them in Kataifi.
  3. Once the crab cakes are formed sauté them in pan medium heat to get golden brown color on both sides and finish in oven for 5 minutes at 375 degrees.
  4. At CAFÉ del REY Chef Abair’s crab cakes are served with a side of roasted cauliflower, julienne apple and tiny greens with chili oil.