Dungeness Crab Cakes

Recipe courtesy of SkyCity Restaurant

Directions:

In a non-reactive saucepan, reduce heavy cream by half, cool and reserve.

In a mixing bowl, add all ingredients except breadcrumbs.

Fold in cream and add breadcrumbs ¼ cup at a time until mixture binds together just enough to make a ball.

Press ball into a cake and lightly toss in more breadcrumbs to coat the outside.

Sear in a sauté pan over medium heat or on a griddle using vegetable oil.

Combine all ingredients and refrigerate

In a blender, add vinegar, apple and mustard. Puree until smooth.

With the blender on a medium setting, slowly drizzle in oil to form an emulsion. Season with salt and pepper.

Ingredients:

1 ½ pounds Dungeness crab meat

2 Eggs

1 pint Heavy Cream

2 cloves Garlic, minced

1 each Jalapeño, seeds removed

2 tablespoons Dijon Mustard

1 tablespoon Old Bay Seasoning

1 cups Panko Bread Crumbs

1 tablespoon Prepared Horseradish

3 Braeburn or Gala Apple, thinly sliced or shredded

1 Medium Sweet Onion

¼ cup Cilantro

1 each Red Bell Pepper, thinly sliced

1 cup Apple honey vinaigrette (recipe follows)

Salt and pepper

1 Braeburn or gala apple, peeled, cored and chopped

1 teaspoon Dijon Mustard

½ cup Rice Vinegar or Apple Cider Vinegar

2 cups Salad Oil

Salt and pepper

Directions: