Saucy Dungeness Crab and Tiger Prawn Cakes
I've been wanting to do something with all the Dungeness crab I had left over from the holidays. It went on sale for $2.99 per pound :shock: and so we bought ten crabs, cleaned and shelled them, then vacu-sucked the meat and froze it for later. I also had some 13-15 count Tiger prawns waiting for a good reason to eat.
I haven't had GOOD crab cakes for a while, so I figured I'd give them a shot at home. I searched the internet(s) :heh: until I finally found a recipe I thought sounded like something the family would like. It turned out to be a bonus that it included prawns too. :becky:
With that being said, I present to you Al's Sun-Dried Tomato Remoulade (Saucy) Dungeness Crab and Tiger Prawn Cakes.
The players for the binding sauce.
The players for the Sun-Dried Tomato Remoulade.
The two supporting cast members for the sauce.
1.5 lbs
.75 lbs
Binding sauce ingredients before going for a ride in the food processor.
One minute later.
I divided the mixture above in half, then added 1/4 cup of cocktail sauce, 1/4 cup of sun-dried tomatos, hot sauce, Old Bay and a good dose of crab boil. Processed the mixture for about a minute and here's the sauce, :doh: I mean remoulade.
I put the finished sauce/remoulade in the fridge and got to work on the crab/shrimp cakes. I didn't get a shot of it, but I pretty much chopped up the shrimp into a puree, and combined it with the shelled crab. I took that combo and folded it into the left over binding sauce and added 3/4 cup of panko bread crumbs. From there I formed it into eight patties.
The red, yellow and green flecks you see in the patties are very small chunks of sweet pepper I diced and added for a little more flavor, crunch and color.
Once the patties set up for a while in the fridge, I dredged them in flour and eggs and coated them with panko bread crumbs.
Browned them for a couple minutes per side in EVOO.
Crispy brown on the outside.
Fired up the Traeger.
Once I got it stoked up to about 400, on they went. After about ten minutes they were pretty much done. The Thermopen read about 180 and they were sizzling nicely. :becky:
Plated and ready to go with a light green salad and basic vinaigrette.
As you can see, I didn't soak the crab/shrimp cake in the remoulade (sauce :heh
, but did end up using quite a bit of it after I took this (money) shot.
This was easily the one of BEST crab cakes I have ever had, and my wife and daughter felt the same. In fact my daughter was a little bent that I only cooked four of the eight cakes I prepared. :tsk: There was a whole lot more crab/shrimp than bread crumb and the flavors really stood out. The sauce had a very subtle sweetness from the sun-dried tomato, plus it had a nice kick from the cocktail and hot sauce. The good news is we have four more to eat tomorrow. :clap2:
Thanks for looking!
