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Old 01-21-2012, 02:09 AM   #1
Al Czervik
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Talking 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!

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Last edited by Al Czervik; 01-21-2012 at 03:11 AM..
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Old 01-21-2012, 03:22 AM   #2
somebody shut me the fark up.

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Gorgeous stuff, yum!
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Old 01-21-2012, 03:31 AM   #3
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Holy shrimp! Nice pr4wn!!
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Old 01-21-2012, 03:45 AM   #4
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Old 01-21-2012, 03:54 AM   #5
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You're playing my song, Al! That looks so good, I'm going slightly out of my mind over here! Delicious!!
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Old 01-21-2012, 06:20 AM   #6
somebody shut me the fark up.
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My kinda cookies!
Nice cooking Al!
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Old 01-21-2012, 09:32 AM   #7
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Fantastic looking feast!
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Old 01-21-2012, 09:36 AM   #8
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Woo doggies! That is righteous
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Old 01-21-2012, 09:39 AM   #9
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Reeeaaaaal nice Al!
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Old 01-21-2012, 10:00 AM   #10
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That looks fantastik!!!
I think Buffalo wings taste a lot like chicken
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Old 01-21-2012, 10:38 AM   #11
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That looks delicious.
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Old 01-21-2012, 10:40 AM   #12
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That looks awesome! A nice cold Blue Moon with that....mmmmm
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Old 01-21-2012, 10:46 AM   #13
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Those cakes look tasty for sure!
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Old 01-21-2012, 11:46 AM   #14

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Great looking crabcakes, Al ... errr shrabcakes, ... I like the idea of mixing in the shrimp. Bet it gave them a really nice texture.
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Old 01-21-2012, 12:12 PM   #15
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Great Looking Plate!! you could fling one of those discs or flavor my way if you get full
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