Crab cakes (with shrimp)

I have been making crab cakes from the same recipe for years, but at my recent cooking bootcamp at the Culinary Institute of America I learned a new one. In this recipe shrimp paste is used as the binder to hold the crab cakes together.

Dungeness crab salad

This is probably the only crab salad that is not doused in mayo. I have done this many times over the years, and it is one of my all time favorites during the “r” months – i.e. when we have Dungeness crab in San Francisco – November through April (although it is best December through…

Crab cakes

Follow me on Instagram. These are perfect for the holiday season entertaining. Serve as a first course, or as finger food while your guests are enjoying their cocktails. Perfect with a nice glass of champagne.