Cooking From Memory ~ A Recipe Journal

Captain Whidbey Crab Cakes

Crab Cakes

An anniversary celebration just a handfull of years ago took us to a tiny little pub at the Captain Whidbey Inn in quiet, quaint Coupeville, Washington. After a long day of travel, Nancy Lee and I sat back in a cozy booth overlooking the bay as the sun was setting. These crab cakes arrived with a bottle of champagne that my parents had arranged for–much to our pleasant surprise. One bite later the evening went from pleasant to perfect.

I wrote to the chef some time later and he was most gracious to share the recipe. With another anniversary coming up this summer, it’s time to dust the recipe off for another celebration!


Ingredients ~

  • 1 pound crab meat, well drained
  • 1 small bunch each Basil and chives, diced
  • ½ each green, red, yellow pepper, diced
  • 2-3 Tbsp Asian Chili Paste (Sambai Olek)
  • mayonnaise, to bind

Method ~

Combine crab meat, basil, chives, peppers and chili paste in a bowl.  Add just enough mayo to bind.  Form into 2 ounce portions and fry in a small amount of vegetable oil.

~~With thanks to The Captain Whidbey Inn, Coupeville, Washington

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