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 Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	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! __________________ __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(") Last edited by Al Czervik; 01-21-2012 at 03:11 AM..

01-21-2012, 03:22 AM	#2
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Gorgeous stuff, yum! __________________ The only current member banned for life! deguerre;Honorary Southerner status for Buccs. [/QUOTE]

01-21-2012, 03:31 AM	#3
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	Holy shrimp! Nice pr4wn!! __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *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* (\__/) (='.'=) (")_(")

01-21-2012, 03:45 AM	#4
stubshaft Full Fledged Farker Join Date: 12-05-11 Location: State of Confusion - Middle of the Pacific Downloads: 0 Uploads: 0	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 Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	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 WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ 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,The NetherPharkinglands Downloads: 0 Uploads: 0	My kinda cookies! Nice cooking Al! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers 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 Downloads: 0 Uploads: 0	Fantastic looking feast! __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, Pull behind rig , & 1 new rig being built from 500lb tank. Owner of 2 Red Hamilton Beach Instant Read Digital Thermometers! Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae! Avatar by Zydecopaws Big Butz BBQ Products

01-21-2012, 09:36 AM	#8
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Woo doggies! That is righteous __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

01-21-2012, 09:39 AM	#9
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	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 is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	That looks fantastik!!! __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

01-21-2012, 10:38 AM	#11
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	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! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

01-21-2012, 10:40 AM	#12
KingRanch450 Full Fledged Farker Join Date: 12-15-11 Location: Rockwall, Tx Downloads: 0 Uploads: 0	That looks awesome! A nice cold Blue Moon with that....mmmmm __________________ Gator Budget Mobile 24x48 with mods-----Char Griller Akorn

01-21-2012, 10:46 AM	#13
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Those cakes look tasty for sure! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

01-21-2012, 11:46 AM	#14
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	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"

01-21-2012, 12:12 PM	#15
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK Downloads: 0 Uploads: 0	Great Looking Plate!! you could fling one of those discs or flavor my way if you get full __________________ open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy"Smoke on Brothers and Sisters"

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