“Happy Husband” Gluten Free Dungeness Crab Cakes

With Homemade “Pollinator Pleasure” Sauce (aka…honey mustard – for dipping!)

By Aislinn Gauchay

Makes 8 crab cakes.­­­­­­


Crab Cakes:

16 ounces Dungeness crab– a Right Bite “Best Choice” (California, Oregon, Washington – Trap caught. Oregon Dungeness crab is even MSC certified!)

3/4 cup gluten-free breadcrumbs (I like to make my own with either homemade bread if you’re feeling fancy, or by toasting and drying GF bread – like Udis – for 10 hours and running through a food processer)

1/4 cup mayonnaise (Real mayo, ya’ll. It makes a difference – I promise!)

2/3 large ear corn, kernels shaved off (Roast the corn under the broiler if you want a smokier cake!)

1/2 large carrot, peeled and diced

2 tbsp chopped fresh dill (Fresh dill is a must – the dried stuff just doesn’t cut it!)

2 tbsp chopped green onion

Fresh lemon juice to taste (approx. 1 tbsp)

2 dashes of Tabasco sauce (or your favorite hot sauce)

1 egg, lightly beaten

¼ teaspoon garlic salt

Salt and fresh-cracked pepper to taste

2 tbsp olive oil for cooking



Arugula (bed for crab cakes)

Sliced Fresh Avocado (salted) & 1 sprig Fresh dill/cake


Honey Mustard:

1/4 cup creamed honey

1/8 cup stone-ground mustard

1 tsp lemon juice



For Honey Mustard:

  • Combine creamed honey, stone-ground mustard, and lemon juice in a bowl and stir until combined and smooth.
  • Refrigerate for 1 hour before serving (can be made days in advance)


For Crab Cakes:

  • Preheat the oven to 425°.
  • Go through the crabmeat carefully, picking out stray shells and cartilage.
  • Combine 1/4 cup of the breadcrumbs and the mayonnaise together. Add this combination to the crab meat.
  • Add the other ingredients, up to the salt and pepper. Mix together with your hands or stir well (try to keep the crab meat together in chunks). If the mixture doesn’t feel bound enough to you, add the egg and combine.
  • Season with salt and pepper according to your taste.
  • Make 2-ounce balls of the mixture, then pat each into a thick cake. Coat with the remaining breadcrumbs, on both sides.
  • Bring a large skillet to medium-high heat. Add the oil. Put the crab cakes into the hot oil (you will have to do these in multiple batches). When the bottom has turned golden-brown, about 2 minutes, flip the crab cakes and put the skillet in the oven.
  • Cook in the oven until the crab cakes are firm and browned, about 5 to 7 minutes.
  • Place arugula on a plate. Place crab cake on bed of arugula and top with 3 slices fresh, salted avocado and sprig of dill.
  • Drizzle with honey mustard or serve the mustard as a dip!