Ciao Jun/Jul 2018 CIAO_JunJul2018_Digital - Page 20

inthekitchen Dungeness Crab Cake with Apple Slaw Delicate gourmet crab meat is balanced by the sweet tart tang of matchstick Granny Smith apples. INGREDIENTS Dungeness Crab Cake 1 cup Dungeness crab meat, shredded 1 Tbsp red peppers, fi nely diced 3 tsp chives, fi nely chopped 1/4 tsp Worcestershire sauce 1/4 tsp Tabasco sauce Zest of 1/2 lemon 1/2 lemon, juiced 1 cup + 4 Tbsp panko 4 Tbsp mayonnaise 1 egg, mixed Apple Slaw 4 Granny Smith apples, julienned 1 1/2 Tbsp Parmesan, grated 1/2 Tbsp parsley, fi nely chopped 1/2 tsp thyme, fi nely chopped 1/4 tsp rosemary, fi nally chopped 2 Tbsp apple cider vinaigrette Salt to taste Roasted Garlic Aioli 2 Tbsp roasted garlic, pureed 1 cup mayonnaise 1 ounces chives, fi nely chopped 1/2 lemon, juiced Kosher salt to taste Ground white pepper to taste METHOD Dungeness Crab Cake 1. Place shredded crab meat in a stainless steel bowl. 2. Add red peppers, chives, worcestershire, tabasco, lemon zest, lemon juice, 4 Tbsp panko and mayonnaise. Mix gently. 3. Portion mixture and form into 3 ounce balls. 4. Dip crab cakes into egg mixture. Cover well with panko crumbs. Apple Slaw 1. Julienne Granny Smith apples into medi stainless steel bowl. 2. Toss apples with apple cider vinaigrette (visit ciaowinnipeg.com for recipe), parmesan cheese, parsley, thyme and rosemary. 3. Season to taste. Roasted Garlic Aioli 1. Blend mayonnaise, roasted garlic and lemon juice in food processor. 2. Add chopped chives to mixture then season to taste. Assembly 1. Preheat oven to 350˚F. 2. Fill large skillet with 1/2 inch canola oil. Heat on stove at medium-high. 3. Place crab cakes in oil and cook for 2 minutes on each side, or until panko is golden brown. 4. Place crab cakes in oven for 5 minutes, or until centre is warm. 5. Spoon 1 Tbsp of garlic mayonnaise onto plate. 6. Add apple slaw, heated crab cake and serve. Yield 4 servings 18 ciao! / jun/jul / two thousand eighteen