Oregon Dungeness Crab Cakes
Newmans at 988
Cannon Beach, OR
Crab Cakes:
½ pound cooked Dungeness crabmeat
2 oz shelled, tailed, and deveined prawn or shrimp meat
2 oz fresh scallops
4 Tbsp heavy cream
Juice of ½ a lemon
¼ cup chopped chives
¼ cup chopped fresh parsley
Salt and freshly ground black pepper to taste
Lemon Aioli:
2 egg yolks
Juice of ½ a lemon
1 garlic clove, minced
1 tsp Dijon mustard
½ cup olive oil
Water if needed
Garnish:
1 cup balsamic vinegar for syrup garnish
Fresh chopped chives for garnish
Salt and freshly ground black pepper to taste
Crab Cake Mixture: Pick through cooked crabmeat and remove shells. Set aside. In a food processor, combine prawns, scallops, cream, lemon juice, then salt and pepper to taste. Puree until smooth. Transfer the mixture to a bowl and gently fold in crabmeat, chives and parsley. Cover with plastic wrap and chill until needed.
Lemon Aioli: In a mixing bowl, whisk egg yolks until thick and lemon colored. Whisk in lemon juice, garlic and mustard, mixing well. Gradually add olive oil, mixing steadily, until it is incorporated. If the mixture is too thick, substitute a bit of water for the oil. Season to taste with salt and pepper. Cover and store in the refrigerator until needed.
Balsamic Syrup: Pour 1 cup Balsamic vinegar into a saucepan. Bring to a boil and simmer rapidly until reduced to the consistency of maple syrup.
To complete the crab cakes: Heat 2 Tbsp of olive oil or butter in a large skillet over medium-high heat. Form 1/4-cup portions of crab mixture into small patties, about ½ -inch thick. Fry the cakes on both sides until golden brown, about 4 minutes per side. Arrange hot crab cakes on a plate and sprinkle with chopped chives. Drizzle a touch of Balsamic Syrup around the edges and serve with Lemon Aioli on the side. Serves 2-4.