Stephanie Inn Crab Cakes

KATU 2 - Portland, Oregon
Stephanie Inn Dungeness Crab Cakes with Lemon Aioli - 7/13/2004
Served with a Garlicky Lemon Aioli and a glass of Chilled Sauvignon Blanc or Semillon, these crab cakes are the ultimate. Unlike many crab cakes that are filled with breadcrumbs or other fillers, these are pure crab, bound lightly with a fish mousseline. At the Inn, the chefs top the crab cakes with a thin slice of lemon and drizzle a touch of balsamic syrup around the edges. The dish is garnished with fresh chopped chives, and, in season, fiddlehead ferns.
Serves 2 as a main course or 4 as an appetizer.

Crab Cakes

• 1/2 pound cooked Dungeness crabmeat
• 2 ounces shelled, tailed, and deveined prawn or shrimp meat
• 2 ounces fresh scallops
• 4 tablespoons heavy cream
• Juice of 1/2 lemon
• 1/4 cup chopped chives
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Lemon Aioli

Makes about 3/4 cup

• 2 egg yolks
• Juice of 1/2 lemon
• 1 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• Water if needed
  

Balsamic Syrup

• 1 cup balsamic vinegar
• Salt and freshly ground pepper to taste
• Fresh chopped chives for garnish

To prepare the Crab Cake mixture: Pick through the cooked crabmeat and remove shells. Set the crabmeat aside. In a food processor, combine the prawns, scallops, cream, lemon juice, and salt and pepper to taste. Puree the mixture until smooth. Transfer the mousseline to a mixing bowl and gently fold in the crabmeat, chives, and parsley. Cover the mixture with plastic wrap and chill until needed.
To make the Lemon Aioli: In a mixing bowl, whisk the egg yolks until thick and lemon colored. Whisk in the lemon juice, garlic, and mustard, mixing well. Gradually add the olive oil, mixing steadily, until it is incorporated. If the mixture is too thic, substitute a bit of water for the oil. Season to taste with salt and pepper. Cover and store in the refrigerator until needed.

To make the Balsamic Syrup: Pour 2 cup Balsamic vinegar into a saucepan, bring to a boil, and simmer rapidly, until it is reduced to the consistency of maple syrup.

To complete the Crab Cakes: Heat 2 tablespoons of olive oil or butter in a large skillet over medium-heat. Form 1/4-cup portions of the crab cake mixture into small patties, about 1/2-inch thick. Fry the cakes on both sides until golden brown, about 4 minutes per side.

To serve: Arrange hot crab cakes on a plate and sprinkle with chopped chives. Drizzle a touch of Balsamic Syrup around the dges and serve with Lemon Aioli on the side.

Chef's Tip: The crab cake mixture can be preapred up to 8 hours in advance. The Lemon Aioli will keep, covered, up to three days in the refrigerator.