Alaska King Crab Cakes with Apple-Fennel-Radish Slaw & Meyer Lemon Dressing

Alaska King Crab Cakes with Apple-Fennel-Radish Slaw & Meyer Lemon Dressing

Alaska King Crab Cakes with Apple-Fennel-Radish Slaw & Meyer Lemon Dressing
Yields1 Serving
Prep Time40 minsCook Time15 minsTotal Time55 mins
Meyer Lemon Dressing
 1 medium shallot, minced
 2 garlic cloves, thinly sliced
 1 teaspoon stone ground mustard
 4 Meyer lemons, juiced
 1 egg yolk
 1 Tablespoon sherry vinegar
 Kosher salt, to taste
 Fresh ground black pepper, to taste
 2/3 cup olive oil
 2 Tablespoons fresh finely chopped herbs (chives, dill, parsley)
Apple-Fennel-Radish Slaw
 2 oz. Honey Crisp apples
 2 oz. fresh fennel bulbs, very thinly sliced crosswise
 2 oz. radishes
 1/2 oz. chervil, chopped
 1 lemon, juiced
 2 Tablespoons extra virgin olive oil
 Kosher salt, to taste
 Fresh ground black pepper, to taste
Crab Cake Dressing
 2 eggs, beaten
 3/4 cup mayonnaise
 1 teaspoon dry mustard
 2 teaspoons Old Bay seasoning
 2 Tablespoons fresh parsley, chopped
 2 Tablespoons minced yellow onion
Crab Cakes
 1-1/2 lb. Alaska King Crab meat, shredded or diced
 6 oz. dense white bread loaf, diced
 1-1/2 teaspoons Old Bay seasoning
 3 Tablespoons melted butter
Meyer Lemon Dressing
1

Combine first six ingredients in a small bowl.

2

Slowly add in the olive oil, whisking constantly, creating an emulsion. Season with salt and pepper.

3

Fold in the herbs, cover and refrigerate until use.

Apple-Fennel-Radish Slaw
4

In a small bowl, combine the apples, fennel, and radishes. Pour the lemon juice over the slaw; toss.

5

Drizzle the olive oil over slaw. Season with salt and pepper.

Crab Cake Dressing
6

In a medium bowl using a wire whisk, whisk together the eggs into mayonnaise.

7

Blend in the dry mustard, Old Bay, parsley and onion.

Crab Cakes
8

Heat oven to 350°F.

9

In a large mixing bowl, pour the prepared Crab cake dressing over the bread; mix well.

10

Gently fold the Crab meat into the bread mixture.

11

Form into 6 Crab cakes.

12

Place Crab cakes on a spray-coated baking sheet.

13

Blend old Bay seasoning and melted butter; brush onto cakes.

14

Bake for 12 to 15 minutes, until firm and cooked.

Serve
15

Divide and portion slaw among six plates.

16

Top with a crab cake; drizzle with lemon dressing.

TIMER
15 Minutes

Recipe by Chef/Author Ryan Nelson

      
Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Alaska Seafood Marketing Institute
      

Ingredients

Meyer Lemon Dressing
 1 medium shallot, minced
 2 garlic cloves, thinly sliced
 1 teaspoon stone ground mustard
 4 Meyer lemons, juiced
 1 egg yolk
 1 Tablespoon sherry vinegar
 Kosher salt, to taste
 Fresh ground black pepper, to taste
 2/3 cup olive oil
 2 Tablespoons fresh finely chopped herbs (chives, dill, parsley)
Apple-Fennel-Radish Slaw
 2 oz. Honey Crisp apples
 2 oz. fresh fennel bulbs, very thinly sliced crosswise
 2 oz. radishes
 1/2 oz. chervil, chopped
 1 lemon, juiced
 2 Tablespoons extra virgin olive oil
 Kosher salt, to taste
 Fresh ground black pepper, to taste
Crab Cake Dressing
 2 eggs, beaten
 3/4 cup mayonnaise
 1 teaspoon dry mustard
 2 teaspoons Old Bay seasoning
 2 Tablespoons fresh parsley, chopped
 2 Tablespoons minced yellow onion
Crab Cakes
 1-1/2 lb. Alaska King Crab meat, shredded or diced
 6 oz. dense white bread loaf, diced
 1-1/2 teaspoons Old Bay seasoning
 3 Tablespoons melted butter

Directions

Meyer Lemon Dressing
1

Combine first six ingredients in a small bowl.

2

Slowly add in the olive oil, whisking constantly, creating an emulsion. Season with salt and pepper.

3

Fold in the herbs, cover and refrigerate until use.

Apple-Fennel-Radish Slaw
4

In a small bowl, combine the apples, fennel, and radishes. Pour the lemon juice over the slaw; toss.

5

Drizzle the olive oil over slaw. Season with salt and pepper.

Crab Cake Dressing
6

In a medium bowl using a wire whisk, whisk together the eggs into mayonnaise.

7

Blend in the dry mustard, Old Bay, parsley and onion.

Crab Cakes
8

Heat oven to 350°F.

9

In a large mixing bowl, pour the prepared Crab cake dressing over the bread; mix well.

10

Gently fold the Crab meat into the bread mixture.

11

Form into 6 Crab cakes.

12

Place Crab cakes on a spray-coated baking sheet.

13

Blend old Bay seasoning and melted butter; brush onto cakes.

14

Bake for 12 to 15 minutes, until firm and cooked.

Serve
15

Divide and portion slaw among six plates.

16

Top with a crab cake; drizzle with lemon dressing.

Alaska King Crab Cakes with Apple-Fennel-Radish Slaw & Meyer Lemon Dressing

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