Entree: Canada – Pacific Canada (British Columbia) – Tofino Crab Cakes

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- For the crab cakes:
  - 1 lb (454 g) fresh Dungeness crab meat, picked and flaked (usable weight)
  - 1 cup (100 g) panko breadcrumbs, plus 1/2 cup (50 g) extra for coating
  - 1 large egg, beaten
  - 3 tbsp (45 ml) mayonnaise
  - 1 tbsp (15 ml) Dijon mustard
  - 2 tbsp (30 ml) finely chopped fresh chives
  - 2 tbsp (30 ml) finely chopped fresh dill
  - 1 tsp (5 ml) lemon zest (from 1 lemon)
  - 2 tbsp (30 ml) finely chopped celery (about 1 small stalk)
  - 1 small shallot, finely minced (about 2 tbsp / 20 g)
  - 1/2 tsp (2.5 ml) smoked paprika or smoked sea salt (optional, for Pacific Northwest smoke note)
  - 1/4 tsp (1.25 ml) ground black pepper
  - 3/4 tsp (4 g) kosher salt
  - 2 tbsp (30 ml) unsalted butter + 2 tbsp (30 ml) olive oil, for frying
- For the lemon-dill tartar sauce:
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 ml) sour cream
  - 1 tbsp (15 ml) capers, drained and roughly chopped
  - 1 tbsp (15 ml) chopped fresh dill
  - 1 tsp (5 ml) lemon juice
  - Salt and pepper to taste
- For the roasted baby potatoes:
  - 1.5 lb (700 g) small Yukon gold or fingerling potatoes, halved if large
  - 2 tbsp (30 ml) olive oil
  - 1 tsp (5 ml) chopped fresh rosemary or 1 tbsp (15 ml) chopped fresh dill
  - 3/4 tsp (4 g) kosher salt
  - 1/2 tsp (2.5 ml) ground black pepper
- For the cabbage-apple slaw:
  - 3 cups (225 g) thinly shredded green cabbage
  - 1 small crisp apple (e.g., McIntosh or Gala), julienned
  - 1/2 cup (75 g) grated carrot
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (15 ml) maple syrup or honey
  - 2 tbsp (30 ml) olive oil
  - 1/2 tsp (2.5 ml) Dijon mustard
  - Salt and pepper to taste
- Garnish and serving:
  - Lemon wedges
  - Additional chopped dill and chives

Instructions

Short Description:
Crisp-on-the-outside, tender-on-the-inside crab cakes made with fresh Pacific Dungeness crab, served as a complete main course with lemon-dill tartar, roasted baby potatoes, and a bright cabbage-apple slaw.

Regional Notes:
This Tofino version highlights fresh local Dungeness crab and Pacific Northwest flavors — bright lemon, fresh dill and chives, a hint of smoked salt or smoked paprika, and minimal filler so the crab is the star. Served with roasted Yukon/fingerling potatoes and a simple slaw to reflect the coastal, seasonal produce of British Columbia.

1. Preheat the oven to 425°F (220°C). Toss the potatoes with 2 tbsp (30 ml) olive oil, rosemary or dill, 3/4 tsp (4 g) kosher salt and 1/2 tsp (2.5 ml) black pepper. Spread on a rimmed baking sheet and roast until golden and tender, 25–30 minutes, shaking the pan once.
2. While potatoes roast, make the slaw: whisk apple cider vinegar, maple syrup, olive oil, Dijon, salt and pepper in a bowl. Toss with shredded cabbage, julienned apple, and grated carrot. Chill until ready to serve.
3. Make the tartar sauce: stir together mayonnaise, sour cream, chopped capers, dill and lemon juice. Season with salt and pepper to taste. Refrigerate.
4. Prepare the crab cake mixture: in a large bowl combine panko (1 cup / 100 g), beaten egg, 3 tbsp (45 ml) mayonnaise, Dijon, chopped chives, chopped dill, lemon zest, chopped celery, minced shallot, smoked paprika or smoked salt (if using), 1/4 tsp (1.25 ml) black pepper and 3/4 tsp (4 g) kosher salt. Gently fold in the flaked crab meat, taking care not to break up lumps; if mixture seems too loose, add up to 2 tbsp (15–30 g) additional panko. Chill mixture 15 minutes to firm up.
5. Form cakes: divide crab mixture into 12 portions (about 3 oz / 85 g each) and gently form into patties about 3 inches (7–8 cm) wide and 3/4 inch (2 cm) thick. Lightly press each into the extra 1/2 cup (50 g) panko to coat the edges.
6. Cook crab cakes: heat 2 tbsp (30 ml) butter + 2 tbsp (30 ml) olive oil in a large nonstick or cast-iron skillet over medium-high heat. When hot, add crab cakes in a single layer (work in batches if needed) and cook until golden and crisp, 3–4 minutes per side, turning carefully. Transfer cooked cakes to a warm oven (about 200°F / 95°C) or a plate covered with foil to keep warm while finishing the rest.
7. Re-check seasoning on potatoes and slaw. Warm tartar sauce if desired by bringing to room temperature.
8. To serve: divide roasted potatoes and a generous portion of slaw among four plates. Place three crab cakes on each plate, spoon a dollop of lemon-dill tartar alongside, and garnish with lemon wedges and extra chopped dill and chives. Serve immediately.