The Dungeness Crab Cake with Dungeness crab and fermented ramp tartar sauce, on a Euro-Bake Whole Wheat Brioche Bun.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Euro-Bake. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and

Euro-Bake Whole Wheat Brioche Bun


  1. Bake in the oven until crisp.

Fermented Ramp Tartar Sauce 


  • 1cup. Mayo
  • 1ea. Lemon, juiced
  • Fresh or fermented ramps


  1. Chop fresh or fermented ramps.
  2. Mix with mayo, lemon juice, and season to taste.

Crab Cake 


  • 2ea. Dungeness crab, steamed
  • 2tbsp. Mayo, (add a little more as you go to adjust)
  • 1/2cup. Bread crumbs, (add a little more as you go to adjust)strips of bacon, cooked until crispy and chopped
  • 1/2tbsp. Whole grain mustard
  • 1 tbsp. Old Bay
  • 1/2tbsp. Herb de provance
  • 1-2ea. Eggs, (to bind)


  1. Form patties and sear.

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