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Oregon Dungeness Crab Black Bean Cakes

Oregon Dungeness crab mixed with Truitt Family Foods Black Beans, sautéed to a golden brown and topped with Oregon cranberry chutney made of apples, raisins and citrus juices, then laced with a creamy cranberry sauce.


Crab Cake
1 pound Dungeness Crab Meat
½ ounce Green Onions, sliced
6 ounces Mayonnaise
½ ounces Dijon Mustard
1 ½ cups Truitt Family Foods® Black Beans, rinsed & drained
1 ½ - 2 cups Fresh Bread Crumbs
2 Eggs

Cranberry Chutney
3 cups Cranberries
½ cup White Vinegar
½ pound Light Brown sugar
2 ounces Lemons, thinly sliced, seeded, chopped
2 tablespoons Ginger, finely chopped
½ cup Raisins
½ cup Golden Raisins
½ teaspoon Salt

Cranberry Crème Fresh
2 ½ cups Sour Cream
1 ½ cups Cranberries



Crab Cake

Combine all ingredients together in a stainless steel bowl using a rubber spatula. Form into 2oz. patties and place on a parchment lined sheet pan, cover, date and refrigerate until needed.

Sauté cakes in oil until golden brown


Cranberry Chutney

Combine all the ingredients in a heavy bottomed saucepan and simmer over low heat, stirring periodically.

Simmer for approximately 30 minutes or until the mixture has thickened.

Place in a container and refrigerate until needed.


Cranberry Crème Fresh

Combine both ingredients together in a food processor and mix until smooth. Place in squeeze bottles, date and refrigerate until needed.




Makes, 15 crab cakes

TO SERVE. Place Cranberry Chutney on a plate. Top with Crab Cake. Drizzle Cranberry Crème Fresh on the top.