Saffron Salmon's Dungeness Crab Cakes
- 2 cups mayonnaise
- 1 cup fresh parsley leaves
- 2 tablespoons lemon juice
- 1 tablespoon capers
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish
- 2 green onions, diced
- 12 ounces small white prawns, peeled and deveined
- Salt and freshly ground pepper
SUN-DRIED TOMATO REMOULADE:
- 1/4 cup cocktail sauce
- 1/4 cup sun-dried tomatoes
- 1 teaspoon hot sauce
For the shrimp puree: In the clean bowl of the food processor, puree the prawns until smooth. Sprinkle with salt and pepper. In a mixing bowl, combine the shrimp puree with half the binding sauce. Mix well.
For the remoulade: In the clean bowl of the food processor, combine the cocktail sauce, sun-dried tomatoes and hot sauce with the remainder of the binding sauce and blend for 1 minute until well mixed. Set aside.
For the crab cakes: Fold all of the crab into the shrimp puree mixture. Mix in 3/4 cup panko. Refrigerate for 15 minutes.
In 3 separate bowls, place the beaten eggs, flour and remaining 1 cup panko. Divide the crab cake mixture into 6 balls. Form each ball into a cake that is approximately 1-inch thick, using a dry measuring cup as an aid. One at a time, dip each cake first into the flour, then the egg and then the panko. You may need a little more panko to get them well coated.
Preheat the oven to 450 degrees F.
In a large, ovenproof skillet, heat the butter over medium-high heat and brown the crab cakes evenly on both sides, 3 to 4 minutes per side. If the heat is too hot, adjust it down a little. Transfer the crab cakes to the oven and bake to cook through, about 10 minutes. Turn over as needed so the crab cakes do not brown too much on one side.
Serve the hot crab cakes with the sun-dried tomato remoulade.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.