Friday December 27

I Love Crab Cakes

I Love Crab Cakes

Everyone Loves Crab Cakes

Tom Douglas has spent plenty of time in the area of the Chesapeake and Delaware Bays, feasting on blue crabs boiled with loads of Old Bay spice or made into mustardy crab cakes. Tom’s very first restaurant job was making crab cakes at the Hotel du Pont in Wilmington, Delaware.  After moving to Seattle at the age of nineteen, he discovered the local delight of sweet, briny, meaty Dungeness crab, but to his surprise, couldn’t find crab cakes on a single Seattle restaurant menu at that time.

Well, Tom fixed that and put fresh Dungeness crab cakes on his Café Sport menu where they became an instant hit.  Thirty-five years and thousands of crab cakes later, we’re still selling those crusty, golden-brown cakes at Etta’s and Dahlia Lounge, which means, if you want to learn how to make a crab cake, there is no one better to show you how to do it than Chef Tom Douglas!

Tom likes to break out now and then and have fun with crab cakes, so the five crab cake recipes in this demo, which are all from Tom’s I Love Crab Cakes cookbook, range from the traditional to the globally inspired to the avant-garde. What they have in common is plenty of crabby deliciousness.

As you watch Tom demo, he will regale you with stories and share his expertise on everything you need to know about making crab cakes. 

You’ll enjoy substantial tastes of each recipe along with pours of 3 wines that go great with crab!


What You’ll Learn:

  • Discussion of different varieties of crab
  • Crab cake tips: how to mix and handle crab cakes, how to form, chill and cook crab cakes
  • Chesapeake Bay Classic – bound with homemade mayo, seasoned with Old Bay, coated with fresh bread crumbs and parsley, and browned in butter, this is one for the traditionalists
  • Jazz Fest Crab & Crayfish Cakes – Succulent crayfish tails are added to these crab cakes
  • Tidewater Crab Cakes with Smithfield’s Ham – Diced ham along with homemade corn-bread crumbs are mixed with mustard and Tabasco for these East-Coast cakes
  • Beer Batter Crab Fritters – Crab cakes fried in a lager-style beer batter
  • Pakoras-Style Crab Cakes – Turmeric and cayenne spiced crab mixed with chickpea flour, fried until G.B.D (golden, brown & delicious)


If you have a question about this class, please email

I Love Crab Cakes

Hotel Andra
Friday December 27
6:00 - 8:00 PM
Enroll $150.00