Ingredients Jump to Instructions ↓

  1. 1 Stalk lemon grass chopped

  2. 2 cups Whipping cream

  3. 2 tablespoons Butter softened

  4. 1/2 cup Mexican papaya peeled; seeded and diced

  5. 1 cup Hawaiian papaya peeled; seeded and diced

  6. 1/2 cup Mango peeled; seeded and diced

  7. 1/4 Red onion minced

  8. 1 bunch Mint leaves chopped

  9. 1 Lemon-; (juice of)

  10. Kosher salt

  11. Freshly ground black pepper

  12. 1/2 pounds Dungeness crab meat picked over

  13. 1 tablespoon Ginger root finely grated

  14. 1 Green onion finely chopped

  15. 1/3 cup Mayonnaise

  16. 2 tablespoons Dijon mustard

  17. 2 tablespoons Grated Parmesan cheese

  18. 2 Eggs

  19. 1 1/2 cup Panko bread crumbs; (Japanese bread crumbs)

  20. Oil

  21. Hoisin sauce

Instructions Jump to Ingredients ↑

  1. 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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