What Makes Those Monterey Fish Market Crab Cakes So Delicious?

Photos courtesy of Monterey Fish Market

Anyone who shops at Monterey Fish Market at 1582 Hopkins in Berkeley has likely met Bris and Linda, “two amazing ladies who keep the place running every day,” as the market management posted on Instagram. Just before Christmas when shoppers were crowding in for their Feast of the Seven Fishes supplies or grabbing crab cakes for a simple meal between the feasts, the two fishmongers generously shared their crab cakes recipe for anyone who might prefer to make the delicious cakes at home.

Serves 8 as an appetizer or 4 as a main course

• 2 tablespoons unsalted butter
• ½ onion, finely chopped (about ¼ cup)
• 2 stalks celery with tops, finely chopped (about ¼ cup)
• 1 pound fresh crabmeat, picked over to remove any shell
• 2 tablespoons mayonnaise
• 1 large egg, beaten
• 1 ½ cups fresh breadcrumbs, divided
• Sea salt to taste
• ½ cup clarified butter

In a medium sauté pan or skillet over medium heat, melt 2 tablespoons butter. Add and sauté the chopped onion and celery until translucent, 2 to 3 minutes. Transfer to a large bowl and let cool completely.

When the onion and celery have cooled, add the crabmeat, mayonnaise, beaten egg, and 1 cup of the breadcrumbs. Gently mix. Taste for salt and season if necessary. Depending on the moisture of the crabmeat, you may also need to add a little more mayonnaise at this point to help bind the cakes.

Form the mixture into 8 patties, each 2 inches in diameter and ¾ inch thick. Lightly press more breadcrumbs into each side. In a large cast-iron pan, heat the clarified butter over medium heat and cook the crab cakes for 3 to 4 minutes on each side or until golden. Serve and enjoy!