This week’s recipe comes from Holland
America Line’s Pinnacle Grill.
Ingredients
• 1/2 cup of celery, finely diced
• 1/2 an onion, finely diced
• 1/2 red bell pepper, diced
• 3 cups of Dungeness crab meat, well drained
• 2 eggs
• 1 cup mayonnaise
• juice of 1/2 a lemon
• 1 tsp Worcestershire sauce
• 1/4 tsp tabasco
• 1 tbsp chopped chives
• 1/4 tsp thyme
• 1/2 tsp fresh garlic, minced
• 1 and a half cups Panko or bread crumbs
• salt and pepper to taste
Thai Chili Lime Butter Sauce
• 14g fresh minced ginger
• 7g minced garlic
• 44mls white wine vinegar
• 60mls lime juice, fresh
• 355mls sake
• 120mls heavy cream
• 340g unsalted butter, cold, cut in chunks
• 6omls Thai chili sauce
Preparation
Crab Cakes: Mix well. Scoop up crab cake
mixture and shape into cake. Bread with
Panko crumbs. Place cakes on sheet pans
sprinkled with dry Panko crumbs. Wrap
thoroughly. Store refrigerated. When ready to
cook, dredge cakes in bread crumbs and fry on
a flat griddle, not in a skillet. Serve with Thai
Chili Lime Butter sauce on the side.
Thai Chili Lime Butter 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 – do not
scorch. Reduce heat to low, and gradually
whip in the cold butter chunks. Whisk in
pepper, salt and chili sauce.
