Dungeness Crab Cakes

Directions

Crab Cake Mixture:

• Pick through cooked crabmeat and remove shells. Set aside.
• In a food processor, combine prawns, scallops, cream, lemon juice and salt and pepper to taste. Puree until smooth.
• Transfer the mousseline to a mixing bowl and gently fold in crabmeat, chives and parsley.
• Cover with plastic wrap and chill until needed.

Lemon Aioli:

• In a mixing bowl, whisk egg yolks until thick and lemon colored.
• Whisk in lemon juice, garlic and mustard, mixing well.
• Gradually add olive oil, mixing steadily, until it is incorporated. If the mixture is too thick, substitute a bit of water for the oil.
• Season to taste with salt and pepper.
• Cover and store in the refrigerator until needed.

Balsamic Syrup:

• Pour 1 cup Balsamic vinegar into a saucepan.
• Bring to a boil and simmer rapidly until reduced to the consistency of maple syrup.

To complete the crab cakes:

• Heat 2 Tbsp of olive oil or butter in a large skillet over medium-high heat.
• Form 1/4-cup portions of crab mixture into small patties, about ½ -inch thick.
• Fry the cakes on both sides until golden brown, about 4 minutes per side.

To serve:

• Arrange hot crab cakes on a plate and sprinkle with chopped chives.
• Drizzle a touch of Balsamic Syrup around the edges and serve with Lemon Aioli on the side.
• Enjoy!