Top Crab Cakes dishes in San Francisco

Pan-seared Dungeness crab cakes with lemon aioli, minimal filler, maximum crab.

Golden, crisp-edged crab cakes loaded with sweet Dungeness crab — a quintessential San Francisco starter

Packed with fresh crab meat, well-seasoned.

Shareable starter, called out among the kitchen's signature appetizers.

Two crab cakes served with a tangy mustard crema and a side of mixed greens.

Golden-crusted crab cakes with a tangy remoulade that lets the sweet crab flavor shine through.

Light, lump crab cakes with aioli.

House crab cakes — a classic steakhouse-side starter.

Pan-seared crab cake with poached egg, spinach and hollandaise on an English muffin — the most ordered brunch plate.

Pan-seared Dungeness crab cakes with minimal filler and a lemon aioli.

Pan-seared crab cakes

Golden pan-fried crab cakes with a crispy exterior and sweet, flaky crab inside

Rich crab flavor with minimal filler, served with house aioli.

A popular, savory appetizer featuring lump crab meat.

Pan-seared crab cakes, often cited as a standout appetizer.

A savory crab cake served as a sandwich, showcasing a local favorite ingredient.

Crispy, bite‑sized crab‑cake arancini that pair well with chilled wine

Lunch starter with Brentwood corn succotash.

A staple that consistently earns rave reviews even when the rest of the menu is uneven.

Classic crab cakes, a popular starter.

Generous crab cakes praised for their high crab meat content and minimal filler.

Pan-seared crab cakes served with a tangy remoulade sauce, offering a taste of Dungeness crab.

Crab cakes featuring local Dungeness crab, though some diners note potential inconsistency.