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:
  1. In a non-reactive saucepan, reduce heavy cream by half, cool and reserve. 
  2.  In a mixing bowl, add all ingredients except breadcrumbs. 
  3. Fold in cream and add breadcrumbs ¼ cup at a time until mixture binds together just enough to make a ball. 
  4. Press ball into a cake and lightly toss in more breadcrumbs to coat the outside. 
  5. Sear in a sauté pan over medium heat or on a griddle using vegetable oil. 
Apple Relish:
  1. Combine all ingredients and refrigerate
Apple Honey Vinaigrette:
  1. In a blender, add vinegar, apple and mustard. Puree until smooth.
  2. 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)

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
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