Crab cakes with papaya salsa

6 Servings

Ingredients

Quantity Ingredient
1 Stalk lemon grass chopped
2 cups Whipping cream
2 tablespoons Butter softened
½ cup Mexican papaya peeled; seeded and diced
1 cup Hawaiian papaya peeled; seeded and diced
½ cup Mango peeled; seeded and diced
¼ Red onion minced
1 bunch Mint leaves chopped
1 Lemon-; (juice of)
Kosher salt
Freshly ground black pepper
½ pounds Dungeness crab meat picked over
1 tablespoon Ginger root finely grated
1 Green onion finely chopped
⅓ cup Mayonnaise
2 tablespoons Dijon mustard
2 tablespoons Grated Parmesan cheese
2 Eggs
1½ cup Panko bread crumbs; (Japanese bread crumbs)
Oil
Hoisin sauce

Directions

LEMON GRASS CREAM SAUCE

MEXICAN PAPAYA SALSA

CRAB CAKES

LEMON GRASS SAUCE: Simmer lemon grass and whipping cream in saucepan until reduced by ⅔. Whisk in butter until well incorporated. Put in blender and blend until smooth. Strain through fine sieve. Texture should be velvety.

Set aside.

MEXICAN PAPAYA SALSA: Combine Mexican and Hawaiian papayas and mango with onion, mint and lemon juice. Season with salt and black pepper to taste.

Set aside.

CRAB CAKES: Pick and clean crab meat, discarding shells and cartilage.

Place crab in medium mixing bowl with ginger root and onion. Add mayonnaise, mustard, Parmesan cheese and eggs. Mix thoroughly. Add ¾ cup panko bread crumbs and mix well. Allow ¼ cup crab meat mixture for each cake. Shape into flat patties and dredge in remaining bread crumbs. In a large skillet, heat enough oil for frying the cakes to 375 degrees. Fry crab cakes until golden brown, 4 to 5 minutes on each side. Remove and drain on paper towels. Place crab cakes over Lemon Grass Cream Sauce and garnish with Mexican Papaya Salsa and streaks of Hoisin sauce.

Makes 6 servings. Each serving contains about : 566 calories ; 686 mg sodium ; 219 mg cholesterol ; 43 grams fat ; 31 grams carbohydrates ; 15 grams protein; ½ gram fiber. NOTES : In the L. A. Times Culinary SOS article, chef Kevin Cloud commented that : " The papaya salsa is also good with other grilled or steamed seafood. He further stated that Mexican papaya is larger and more orange than the Hawaiian papayas traditionally seen in supermarkets. Each has a different flavor as well. Both are sold in most supermarkets." Recipe by: Radisson Hotel's Eleven Eleven Cafe-Santa Barbara Ca.

Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Apr 25, 1998

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