King Crab ‘Tail’ Cakes
with Spinach & Corn Relish, Thai Aioli & Cilantro Oil
Recipe courtesy of Chef Aaron Schropp, Glacier BrewHouse
Yields about 16 cakes
King Crab 'Tail' Cakes
1 lb King Crab Tail, chopped fine
1 cup mayonnaise
1 cup breadcrumbs
4 Tbs fresh lemon juice
1 jalapeno, minced fine
3 green onions, minced fine
3 Tbs Sriracha sauce
2 tsp coarse black pepper
1 1/2 Tbs kosher salt
2 Tbs Old Bay seasoning
2 tsp cayenne
1/4 cup parsley, chopped fine
2 bunches of fresh cilantro, leaves only
2 cups olive oil
1 tsp kosher salt
1 cup mayonnaise
1/2 cup sweet Thai chili sauce (Mae Ploy)
1 Tbs fresh lime juice
Skilled Roasted Corn Relish
2 cups corn, fresh or canned
1 red bell pepper, small dice
1/2 cup red onion, small dice
2 roma tomatoes, seeded and julienned
1 jalapeno, seeded and minced fine
1/4 cup fresh cilantro, chopped fine
1 lime, juice and zest
1/2 tsp chipotle powder
1 tsp black pepper
1 Tbs kosher salt
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 Tbs butter
3 oz fresh spinach
To prep the cakes, mix all crab cake ingredients thoroughly in a large bowl. Cover and chill completely until ready to fry. If crab is not binding together well enough, increase the amount of breadcrumbs to get a consistency where the cake stays firmly together.
To bread the cakes, measure out 3 oz of crab cake mixture and form into small 3” rounds that are 1 1/2 “ thick. Spray the cakes with non-stick cooking spray and dredge in breadcrumbs. Refrigerate for 1 hour to firm up cakes to assist in frying correctly.
While the cakes are firming up, start the corn relish by roasting corn in a hot skillet (without oil) in small batches to achieve a light char. Cool completely. Mix the remaining corn relish ingredients together and then add the cooled corn. Adjust final seasoning to taste. Refrigerate.
For the cilantro oil, place all of the cilantro and 1/2 cup oil into a blender and thoroughly blend together. Next, with blender running, slowly drizzle in the remaining oil to emulsify completely. Add salt and transfer oil to container. Refrigerate.
For the aioli, mix all ingredients thoroughly. Refrigerate.
Once the cakes are firm, deep fry 3 oz cakes in 350 degree oil for 2-3 minutes or until golden brown and hot throughout. 3 cakes per serving. While the crab cakes are cooking, heat 1 tsp of butter in a sauté pan set over medium-high heat. When the butter begins to smoke add 3 oz of the skillet corn relish and 1/2 oz of fresh spinach, toss and quickly sauté for 1-2 minutes. Season with a pinch of salt and pepper. Remove relish once spinach is wilted and corn relish is hot and place 2/3 of the mixture onto a serving plate. Place crab cakes on top of relish and place the remaining 1/3 relish on top of the cakes. Drizzle the Thai aioli on top of the cakes and on to the open areas of the plate. Drizzle cilantro oil around plate.