Recipe courtesy of SkyCity Restaurant
Yield: 4-6
Cooking Time: 1 Hour 30 minutes
Difficulty: Easy
Full Episode: A Taste of Seattle (Season 6)
Directions:
Crab Cake:- 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.
Equipment:
Measuring Cups
Measuring Spoons
Saucepan
Mixing Bowls
Sauté Pan
Blender
Full Episode: A Taste of Seattle (Season 6) Measuring Spoons
Saucepan
Mixing Bowls
Sauté Pan
Blender
Ingredients
Crab Cake:
- 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
-
Apple Relish:
- 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
-
Apple Honey Vinaigrette:
- 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