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 :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 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. :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!
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Gore said:

I like the idea of mixing in the shrimp. Bet it gave them a really nice texture.

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I wasn't sure how it would work out with the shrimp puree, but they did give them a unique/good texture.

gtr said:

What kind of smoke did you hit those with?

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By the time it gets up to 400, there isn't a whole ton of smoke rolling off but the pellets I used were maple. Just a hint of smoke flavor, but they sure were juicy inside and crispy outside.