Blog | Weekly Specials

Crabby Patties for Every Palate

Discover the variety of crab cakes available at our Seafood Counter

Bonnie’s Crab Cakes:

Made in store with fresh Dungeness crab meat and Bonnie’s Best Bet Seasoning to deliver that unique Camano Island flavor. Subtle heat from red pepper and paprika balances perfectly with a touch of sea salt.  

Maryland Crab Cakes:

Our twist on this East Coast classic made with Dungeness crab. Seasoned with well-loved Old Bay and a touch of Dijon mustard and Worcestershire sauce.           

Pike Place Crab Cakes:

This recipe was crafted by the iconic Pike Place fishmongers, showcasing Northwest flavors with sustainably harvested Jonah crab, Dungeness crab and Oregon pink shrimp meat. 

Haggen’s Legendary Crab Cakes:

Made in your Haggen store with fresh Dungeness crab, Haggen Bakery crostini and freshly grated Parmesan, these legendary cakes are the perfect complement to any salad or steak dish.

Top Your Cakes:

Add a touch of tart to your sweet crab cakes with Pike Place Tartar Sauce bursting with bright dill flavor. Or whip up a batch of our zesty Red Chili Aioli straight from the pages of Haggen Market Street Catering’s recipe book—it’s the perfect spice combo for any one of our crab cakes.

Red Chili Aioli

Add a dollop to our crab cakes for the perfect amount of heat.

Crab-Cakes-56-1200x1200

  • 1/2 cup red wine vinegar
  • 1/3 cup honey
  • 2 cups mayonnaise
  • 1 red chili, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 2 Tbsp water
  • Salt and pepper, to taste

Combine vinegar, honey and mayonnaise. Add chopped chili, garlic and shallot. If consistency is too thick, add a little water until it’s at a desired thickness. Season with salt and pepper.

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