Dungeness Crab Cake with Apple Slaw

Chef Wayne Martin
Capital Grill & Bar

Delicate gourmet crab meat is balanced by the sweet-tart tang of matchstick Granny Smith apples.

Ingredients
1 cup Dungeness crab meat, shredded
1 Tbsp red peppers, finely diced
3 tsp chives, finely 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, finely chopped
1/2 tsp thyme, finely chopped
1/4 tsp rosemary, finely chopped
2 Tbsp apple cider vinaigrette
Salt to taste

Roasted Garlic Aioli
2 Tbsp roasted garlic, pureed
1 cup mayonnaise
1 ounces chives, finely 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 a medium 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 the mixture then season to taste.

Assembly

1. Preheat oven to 350˚F.
2. Fill a 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 the oven for 5 minutes, or until centre is warm.
5. Spoon 1 Tbsp of garlic mayonnaise onto a plate. 
6. Add apple slaw, heated crab cake and serve.

Yield 4 servings