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Sauteed Dungeness Cake Recipe

Inspired by TEN 3

Time45m

Serves4

Romesco, Golden Beet- Fennel Slaw

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Ingredients

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Dungeness Crab Cake

1 cup Dungeness crab meat

1 cup Panko breadcrumbs

1 tbs Mayonnaise

1 tbs Dijon mustard

1 whole Egg

2 tbs Fresh parsley, chopped

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs olive oil

Romesco Sauce

1 cup Roasted red peppers

1/4 cup Almonds, toasted

2 cloves Garlic, minced

2 tbs red wine vinegar

1/2 cup olive oil

1 tsp Watkins paprika

1/2 tsp Celtic sea salt

Golden Beet-Fennel Slaw

2 medium Golden beets, julienned

1 whole Fennel bulb, thinly sliced

2 tbs Fresh dill, chopped

2 tbs ReaLemon lemon juice

1 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Method

Dungeness Crab Cake

1

Prepare the Crab Cake Mixture

In a mixing bowl, combine the Dungeness crab meat, Panko breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, lemon juice, salt, and black pepper. Mix gently until just combined.

2

Form the Cakes

Shape the mixture into patties, about 2-3 inches in diameter. Place them on a plate or cutting board.

3

Cook the Crab Cakes

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and cooked through.

Romesco Sauce

4

Blend the Sauce

In a blender or food processor, combine roasted red peppers, toasted almonds, minced garlic, red wine vinegar, olive oil, paprika, and salt. Blend until smooth. Adjust seasoning as needed.

Golden Beet-Fennel Slaw

5

Prepare the Slaw

In a large bowl, combine julienned golden beets, sliced fennel, chopped dill, lemon juice, olive oil, salt, and black pepper. Toss well to combine and let sit for 10 minutes to allow the flavors to meld.