Recipe #4: Oregon Dungeness Crab Cakes with Pickled Watermelon Radish & Ghost Scream Aioli

Species: Dungeness Crab

Servings: 8 appetizer portions

A Story from the Coast

Few ingredients represent the Oregon Coast quite like Dungeness crab. Sweet, delicate, and incredibly rich, fresh-picked crab needs very little manipulation to become something special.

These crab cakes are built around the crab itself. Instead of relying on excessive breadcrumbs or fillers, the vegetables are first sautéed to soften and concentrate their flavor before being folded into the crab meat. Finished with a spicy Ghost Scream aioli and bright pickled watermelon radish, this dish has become a favorite for special dinners, wine events, and coastal gatherings.

Ingredients

Crab Cakes

• 2 lbs fresh Oregon Dungeness crab meat

• 1 tbsp butter

• 2 shallots, minced

• 1 red bell pepper, finely diced

• 1 jalapeño, seeded and finely diced

• 4 stalks celery, finely diced

• 2 egg yolks

• 2 cups panko breadcrumbs

• 2 tbsp Ghost Scream Original Hot Sauce

• 1 tsp ground cumin

• Dash cayenne pepper or red chili flakes

• Sea salt, to taste

• Freshly ground black pepper, to taste

• Olive oil, for cooking

Ghost Scream Aioli

• 1 whole egg

• 1 egg yolk

• 1 cup olive oil

• 2 cloves garlic

• Splash of fresh lemon juice

• 1 tbsp Ghost Scream Original Hot Sauce

Garnish

• Pickled watermelon radish, small dice

• Chives, finely sliced

Method

Step One: Catch the Crab

Bring home fresh Oregon Dungeness crab, steam it, clean it, and carefully pick the meat.

Prepare the Vegetable Base

1. Melt the butter in a sauté pan over medium heat.

2. Add the shallots, bell pepper, jalapeño, and celery.

3. Add the cumin and cayenne.

4. Cook until the vegetables soften and become fragrant.

5. Remove from heat and allow to cool completely.

Make the Crab Cakes

1. In a mixing bowl, combine the crab meat, cooled vegetable mixture, egg yolks, panko breadcrumbs, and Ghost Scream Hot Sauce.

2. Season with salt and pepper.

3. Fold gently to preserve the texture of the crab.

4. Form into large balls and flatten slightly into thick discs.

5. Refrigerate for at least 30 minutes to help them hold their shape.

Make the Aioli

1. Combine the egg, egg yolk, garlic, lemon juice, and Ghost Scream Hot Sauce.

2. While blending, slowly drizzle in the olive oil until thick and emulsified.

3. Season to taste and refrigerate until needed.

Cook the Crab Cakes

1. Heat a cast-iron skillet or Blackstone griddle over medium heat.

2. Add a small amount of olive oil.

3. Sear the crab cakes until deeply golden and crisp, approximately 3 minutes.

4. Carefully flip and cook another 3–4 minutes on the second side.

5. Remove and allow to rest briefly.

Presentation

1. Place a warm crab cake in the center of the plate.

2. Spoon or pipe Ghost Scream aioli on top.

3. Finish with diced pickled watermelon radish.

4. Garnish with sliced chives.

5. Serve immediately.

Chef Notes

• The less you mix the crab cake mixture, the better the finished texture.

• Fresh-picked Dungeness crab is the star of this dish and should remain the dominant ingredient.

• Watermelon radish adds acidity, color, and crunch that balances the richness of the crab and aioli.

• These crab cakes are equally at home as an appetizer or paired with a simple salad for a main course.

• A cast-iron skillet produces the best crust and color.

From the Chef

“The best crab cakes aren’t about breadcrumbs. They’re about celebrating the sweet flavor of fresh Oregon Dungeness crab and letting the ingredients around it support the star of the plate.”

— Chef Andrew Garrett