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Alaska King Crab Cakes with Apple-Fennel-Radish Slaw & Meyer Lemon Dressing by Chef Ryan Nelson

Alaska King Crab Cakes with Apple-Fennel-Radish Slaw & Meyer Lemon Dressing by Chef Ryan Nelson
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Servings
6
Cook Time
15 min
Servings
6
Cook Time
15 min
Alaska King Crab Cakes with Apple-Fennel-Radish Slaw & Meyer Lemon Dressing by Chef Ryan Nelson
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Cook Time
15 min
Servings
6
Cook Time
15 min
Instructions
  1. Meyer Lemon Dressing: Combine first six ingredients in a small bowl. Slowly add in the olive oil, whisking constantly, creating an
  2. emulsion. Season with salt and pepper. Fold in the herbs, cover and refrigerate until use.
  3. Apple-Fennel-Radish Slaw: In a small bowl, combine the apples, fennel, and radishes. Pour the lemon juice over the slaw; toss. Drizzle the
  4. olive oil over slaw. Season with salt and pepper.
  5. Crab Cake Dressing: In a medium bowl using a wire whisk, whisk together the eggs into mayonnaise. Blend in the dry mustard, Old Bay,
  6. parsley and onion.
  7. Crab Cakes: Heat oven to 350F. In a large mixing bowl, pour the prepared crab cake dressing over the bread; mix well. . Gently fold the
  8. crab meat into the bread mixture. Form into 6 crab cakes. Place crab cakes on a spray-coated baking sheet. Blend old Bay seasoning and
  9. melted butter; brush onto cakes. Bake for 12 to 15 minutes, until firm and cooked.
  10. To serve, divide and portion slaw among six plates. Top with a crab cake; drizzle with lemon dressing.
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