Al's Saucy Dungeness Crab and Tiger Prawn Cakes (prOn heavy)

Al Czervik · 01-21-2012, 02:09 AM

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

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)

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.

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,

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.

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

), but did end up using quite a bit of it after I took this shot.

This was easily one of the 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.

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.

Thanks for looking!
__________________

buccaneer · 01-21-2012, 03:22 AM

Gorgeous stuff, yum!

KnucklHed BBQ · 01-21-2012, 03:31 AM

Holy shrimp! Nice pr4wn!!

stubshaft · 01-21-2012, 03:45 AM

Awesome

tish · 01-21-2012, 03:54 AM

You're playing my song, Al! That looks so good, I'm going slightly out of my mind over here! Delicious!!

Phubar · 01-21-2012, 06:20 AM

My kinda cookies!
Nice cooking Al!

BigButzBBQ · 01-21-2012, 09:32 AM

Fantastic looking feast!

bluetang · 01-21-2012, 09:36 AM

Woo doggies! That is righteous

Phrasty · 01-21-2012, 09:39 AM

Reeeaaaaal nice Al!

cholloway · 01-21-2012, 10:00 AM

That looks fantastik!!!

Neil · 01-21-2012, 10:38 AM

That looks delicious.

KingRanch450 · 01-21-2012, 10:40 AM

That looks awesome! A nice cold Blue Moon with that....mmmmm

big brother smoke · 01-21-2012, 10:46 AM

Those cakes look tasty for sure!

Gore · 01-21-2012, 11:46 AM

Great looking crabcakes, Al ... errr shrabcakes, ... I like the idea of mixing in the shrimp. Bet it gave them a really nice texture.

smokeyokie · 01-21-2012, 12:12 PM

Great Looking Plate!! you could fling one of those discs or flavor my way if you get full

01-21-2012, 02:09 AM	#1
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Al's Saucy Dungeness Crab and Tiger Prawn Cakes (prOn heavy) 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 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) 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. 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, 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. 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 ), but did end up using quite a bit of it after I took this shot. This was easily one of the 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. 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. Thanks for looking! __________________ __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(") Last edited by Al Czervik; 01-21-2012 at 03:11 AM..

01-21-2012, 03:22 AM	#2
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Gorgeous stuff, yum! __________________ Hold my dang beer...

01-21-2012, 03:31 AM	#3
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	Holy shrimp! Nice pr4wn!! __________________ [B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]

01-21-2012, 03:45 AM	#4
stubshaft Full Fledged Farker Join Date: 12-05-11 Location: State of Confusion - Middle of the Pacific	Awesome __________________ If God didn't want man to eat animals. He wouldn't have made them out of MEAT!

01-21-2012, 03:54 AM	#5
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	You're playing my song, Al! That looks so good, I'm going slightly out of my mind over here! Delicious!! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

01-21-2012, 06:20 AM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	My kinda cookies! Nice cooking Al! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-21-2012, 09:32 AM	#7
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	Fantastic looking feast! __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

01-21-2012, 09:36 AM	#8
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Woo doggies! That is righteous __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

01-21-2012, 09:39 AM	#9
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	Reeeaaaaal nice Al! __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

01-21-2012, 10:00 AM	#10
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	That looks fantastik!!! __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

01-21-2012, 10:38 AM	#11
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	That looks delicious. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

01-21-2012, 10:40 AM	#12
KingRanch450 is One Chatty Farker Join Date: 12-15-11 Location: Rockwall, Tx/Lake Fork, Tx	That looks awesome! A nice cold Blue Moon with that....mmmmm __________________ Custom built offset/Char Griller Akorn/Traeger Timberline 1300

01-21-2012, 10:46 AM	#13
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Those cakes look tasty for sure! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

01-21-2012, 11:46 AM	#14
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Great looking crabcakes, Al ... errr shrabcakes, ... I like the idea of mixing in the shrimp. Bet it gave them a really nice texture. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

01-21-2012, 12:12 PM	#15
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK	Great Looking Plate!! you could fling one of those discs or flavor my way if you get full __________________ [FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]