Suggested Wines: Barra Pinot Blanc,
Ceago Sauvignon Blanc

Serves 8 as an appetizer,
or 4 as a dinner entrée

1½ pounds cooked Dungeness crabmeat
2 drops of sesame seed oil
2 tablespoons chopped onions
2 tablespoons chopped celery
2 tablespoons chopped sweet peppers
1 tablespoon water chestnuts
2 tablespoons Dijon mustard
1 tablespoons mayonnaise
1 tablespoon Aioli
1 tablespoon chopped fresh parsley
1 tablespoon chopped dill
1½ tablespoons lime juice
½ teaspoon Tabasco sauce
½ cup breadcrumbs, plus extra for coating cakes
2 or 3 tablespoons olive oil

In a large bowl, mix together all the ingredients except the olive oil. The mixture should be nice and thick, but not too thick. If it is too loose, add more breadcrumbs. Make 8 equal-sized balls and then pat each ball into a cake like shape. Roll the cakes in breadcrumbs and set aside.
Preheat a large pan and add the olive oil. When it is beginning to smoke, slowly add the cakes. Adjust the heat to medium and sear the cakes for about 2 minutes on each side. Serve with slices of lime. Accompany the cakes with guacamole and diced tomatoes as an appetizer, or with wild rice and fresh steamed vegetables as a dinner entrée.


Silver Canul is Executive Chef and Co-owner of
Silver’s at the Wharf in Noyo Harbor, Fort Bragg, CA.