Chef Aaron’s Dungeness Crab Cakes

Crab Cakes:

• ½ pound cooked Dungeness crab
• 2 ounces shelled, tailed and de-veined prawns or shrimp
• 4 tablespoons heavy cream
• 2 ounces scallops
• Juice of ½ lemon
• ¼ cup chopped chives
• ¼ cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Lemon Aioli:

• 2 egg yolks
• Juice of ½ lemon
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• ½ cup olive oil

Balsamic Syrup:

• 1 cup balsamic vinegar
• Salt and freshly ground black pepper to taste
• Fresh chopped chives for garnish

To prepare the crab cake mixture: Pick through the cooked crab and remove shells. Set the crab aside. In a food processor, combine the prawns, scallops, cream, lemon juice, salt and pepper. Puree the mixture until smooth. Transfer the mousseline to a mixing bowl and gently fold in the crab, chives and parsley. Cover the mixture with plastic wrap and chill until needed.

To make the lemon aioli: In a mixing bowl, whisk the egg yolks until thick and lemon colored. Whisk in the lemon juice, garlic and mustard, mixing well. Gradually add the olive oil, mixing steadily, until it is incorporated. If the mixture is too thick, substitute a bit of water for the oil. Season to taste with salt and pepper. Cover and store in the refrigerator until needed.

To make the balsamic syrup: Pour 1 cup balsamic vinegar into a saucepan. Bring to a boil and simmer rapidly until it is reduced to the consistency of maple syrup.

To complete the crab cakes: Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Form ¼-cup portions of the crab cake mixture into small patties, about ½-inch thick. Fry the cakes on both sides until golden brown, about 4 minutes per side.

To serve: Arrange hot crab cakes on a plate and sprinkle with chopped chives. Drizzle a touch of balsamic syrup around the edges and serve with lemon aioli on the side.

Serves 2 as a main course or 4 as an appetizer