Exclusive Dish: Crab Cake Salad at Dorry’s Downtown Deli

Ray Dorry isn’t content to rest on his laurels at his namesake deli in downtown Cary. Recently, the New York native from Queens started serving specialty pizza available in whole pies and by the slice. He’s also begun growing herbs and vegetables such as basil, cilantro and tomatoes right outside the restaurant’s back door.

“We’re constantly evolving to keep people interested in what we’re doing here,” said Dorry, who purchased the eatery formerly known as The Food Factory back in 2011. “I’m pleased with how things are progressing, particularly with all the downtown improvements that are happening.”

Besides offering soups, gourmet sandwiches and pizza at lunch and dinner, Dorry also serves up tasty off-menu features such as the savory crab cake salad. Composed of fresh baby greens, carrots, onions and two golden, pan-fried crab cakes, the salad makes for a satisfying meal.
“It’s priced at just $9.99, so it’s a good bargain,” Dorry said.

The salad is served with a house-made remoulade sauce. Other sauces or dressings are available as well.

Dorry’s Downtown Deli
211 E. Chatham St., Cary
(919) 388-3030

Crab Cake Recipe
Yields 11 or 12 4.5-ounce crab cakes

1 red pepper, finely chopped
1/2 medium onion, finely chopped
1 rib celery, finely chopped
2 tablespoons Old Bay seasoning
2 splashes half-and-half, about 1 tablespoon
2 eggs
2 tablespoons spicy mustard
1/3 cup fresh lemon juice
2 pounds fresh or premium canned crab
Pinch each salt and pepper
1 healthy pinch fresh dill
1 1/2 cups panko breadcrumbs

In a sauté pan cook finely chopped onions, celery and red peppers. Add 2 tablespoons of Old Bay seasoning and 2 splashes of half-and-half. Allow to cool.

Mix 2 eggs, 2 tablespoons spicy mustard and 1/3 cup fresh lemon juice in a large mixing bowl. Add cooled onions, celery and peppers.

Add 2 pounds of fresh or premium canned crab, a pinch each of salt and pepper, 1 healthy pinch fresh dill, and 1 1/2 cups panko breadcrumbs.

Form into round patties weighing 4.5 ounces. Let sit in fridge for 2-3 hours before pan-frying 2-3 minutes on each side or until golden brown.


Remoulade Sauce
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce, or to taste
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped green olives
2 tablespoons minced celery
1 clove garlic, minced
1/2 teaspoon chili powder
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1 teaspoon capers, chopped (optional)


Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, salt and pepper. Cover, and refrigerate.

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