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Appetizers, Fish and Shellfish, Mains

Jackalope Bar & Grill Crab cakes

Jackalope Bar & Grill Crab cakes
Los Angeles Times

DEAR SOS: We visited the Tenaya Lodge at Yosemite and had lunch at the Jackalope Bar & Grill. My companion ordered crab cakes with salsa. He gave me a taste, and I loved them! GINNY PAYNE Torrance DEAR GINNY: Much ... Read more

Total time: 45 minutes | Serves 4 to 6

Spicy tomato puree

  • 2 1/2 tomatoes, chopped
  • 2 shallots, chopped
  • 1 jalapeno, chopped
  • 1 tablespoon butter
  • 1 1/2 teaspoons coarse salt
  • 1/4 tablespoon pepper

Step 1Cook the tomatoes, shallots and jalapeno in the butter over medium heat until tender and the tomatoes, shallots and jalapeno start to break down, 12 minutes. Season with the salt and pepper while cooking.

Step 2Puree the mixture in a food processor or blender. Set aside while you make the crab cakes.

Crab cakes and assembly

  • 1 1/4 pounds lump crab meat, drained
  • 2 1/2 cups mayonnaise
  • 2 tablespoons Dijon mustard
  • 3/4 cup diced celery
  • 1 1/4 cups diced onions
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cups panko, divided
  • 6 tablespoons butter, divided

Step 1Combine the crab, mayonnaise, mustard, celery, onions, lemon juice, salt, pepper and 3/4 cup of the bread crumbs in a bowl and mix well. Carefully form the mixture into 12 patties; the crab mixture will be very moist and tender, so gently work each patty, pressing and compacting it, with your hands until it holds its shape. Bread the patties in the remaining panko.

Step 2Melt 2 tablespoons of the butter in a skillet over medium heat and brown the crab cakes, 4 at a time, 5 to 6 minutes per side. Remove the crab cakes from the skillet, add more butter, and repeat until all crab cakes are cooked.

Step 3To serve, place 2 crab cakes in the center of each plate and garnish with the tomato puree.


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