inthekitchen
Dungeness Crab Cake
with Apple Slaw
Delicate gourmet crab meat is
balanced by the sweet tart tang of
matchstick Granny Smith apples.
INGREDIENTS
Dungeness Crab Cake
1 cup Dungeness crab meat,
shredded
1 Tbsp red peppers, fi nely diced
3 tsp chives, fi nely chopped
1/4 tsp Worcestershire sauce
1/4 tsp Tabasco sauce
Zest of 1/2 lemon
1/2 lemon, juiced
1 cup + 4 Tbsp panko
4 Tbsp mayonnaise
1 egg, mixed
Apple Slaw
4 Granny Smith apples, julienned
1 1/2 Tbsp Parmesan, grated
1/2 Tbsp parsley, fi nely chopped
1/2 tsp thyme, fi nely chopped
1/4 tsp rosemary, fi nally chopped
2 Tbsp apple cider vinaigrette
Salt to taste
Roasted Garlic Aioli
2 Tbsp roasted garlic, pureed
1 cup mayonnaise
1 ounces chives, fi nely chopped
1/2 lemon, juiced
Kosher salt to taste
Ground white pepper to taste
METHOD
Dungeness Crab Cake
1. Place shredded crab meat in
a stainless steel bowl.
2. Add red peppers, chives,
worcestershire, tabasco, lemon
zest, lemon juice, 4 Tbsp
panko and mayonnaise.
Mix gently.
3. Portion mixture
and form into 3
ounce balls.
4. Dip crab cakes into egg mixture.
Cover well with panko crumbs.
Apple Slaw
1. Julienne Granny Smith apples into
medi stainless steel bowl.
2. Toss apples with apple cider
vinaigrette (visit ciaowinnipeg.com
for recipe), parmesan cheese,
parsley, thyme and rosemary.
3. Season to taste.
Roasted Garlic Aioli
1. Blend mayonnaise, roasted garlic
and lemon juice in food processor.
2. Add chopped chives to mixture
then season to taste.
Assembly
1. Preheat oven to 350˚F.
2. Fill large skillet with 1/2 inch
canola oil. Heat on stove at
medium-high.
3. Place crab cakes in oil and cook
for 2 minutes on each side, or until
panko is golden brown.
4. Place crab cakes in oven for 5
minutes, or until centre is warm.
5. Spoon 1 Tbsp of garlic
mayonnaise onto plate.
6. Add apple slaw, heated crab cake
and serve.
Yield 4 servings
18
ciao! / jun/jul / two thousand eighteen