Chef's Recipe

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Dungeness Crab Cakes

A taste of perfection – creativity, flavor, presentation. Such is the focus of our master chefs as they bring delicious cuisine – in all of its freshness and variety – to the table at Holland America Line.

Ingredients

Dungeness Crab Cakes

  • 1/3 cup celery, finely diced
  • 1/3 onion, finely diced
  • 1/3 red bell pepper, diced
  • 1 cup Dungeness crab meat, picked and well drained
  • 1 egg
  • ½ cup mayonnaise
  • Juice from ½ lemon
  • 1 tsp Worcestershire Sauce
  • ¼ tsp. Tabasco sauce
  • 1 T. chopped chives
  • ¼ tsp. thyme
  • ½ tsp. garlic, minced
  • 1 ½ cup panko or bread crumbs, more as needed
  • salt and black pepper to taste

Thai Sweet Chili Sauce

  • ½ oz fresh minced ginger
  • ¼ oz. garlic, minced
  • ½ fl. oz. white wine vinegar
  • 2 fl. oz. fresh lime juice
  • 12 fl. oz. sake
  • 4 fl. oz. heavy cream
  • 12 oz. unsalted butter, cold cut in chunks
  • 2 fl. oz. Thai sweet chili sauce
  • Kosher salt and white to taste

Marinated Cucumbers

  • 1 cucumber, shaved on spiral slicer or mandoline
  • ½ quart vinegar
  • ½ cup sugar
  • ¼ cup salt
  • 1 T. ground cardamom
  • 1 T. allspice


Preparation

Dungeness Crab Cakes

Mix all ingredients well and adjust seasoning to taste. Use ice cream scoop to shape into cakes. Bread with panko crumbs. Place cakes on sheet pans sprinkled with dry panko crumbs. Wrap tightly and store in the refrigerator until ready to cook.

Thai Sweet Chili Sauce

In a heavy saucepot over medium high heat, combine ginger garlic, vinegar, lime juice and sake. Reduce to a light syrup (90%). Add cream and reduce to 60% over medium heat, careful not to scorch. Reduce heat to low and gradually whip in the cold butter chunks. Whisk in chili sauce, salt and pepper.

Mix all the ingredients together and bring to a boil. Chill.

Assembly

Sauté crab cakes in non-stick saute pan until golden on each side and heated through. Drain briefly on paper towels. Arrange crab cake on plate. Drizzle with chili sauce. Pile high with marinated cucumbers. Sprinkle with chopped chives. Garnish with chive strands.

 

Vacation Side Travel




Steven Talbott
Vacation Side Travel

533 Church St Ste #278
Nashville, TN 37219
615-241-8350

 855-822-8747 (Toll-free)
 615-800-8069 (Fax)
 steven@vacationside.com
 vacationside.com

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