About: Head Chef Steven Riemer presents the ever-popular Dungeness Crab Cakes, a delightful appetizer sure to please any appetite. This seafood creation features generous helpings of scallops and crab meat with a seared texture. Accompanied by a zesty watercress and radish salad, this dish is enjoyable any time of year. A sweet white wine, such as a Chardonnay or Pinot Grigio, pairs best with this appetizer by heightening the succulent flavors even more.
Saute onions in 1 tablespoon butter over low heat until soft. Set aside to cool. In a blender, pulse scallops until well-grounded. With the blade turning slowly, add whipping cream to scallops. By hand, fold crab meat into scallop mixture. Fold in onions and parsley; then bread crumbs. Season with white pepper. Form the mixture into 8 small cakes about 1-inch thick. Brown cakes on both sides with remaining butter. Hold in a 200 degree oven while preparing salad.
In a blender, mix mustard and lemon juice. With blender running, slowly add oil until it thickens. Season with salt and pepper.
Wash, dry, and trim watercress of thick stems. Toss lightly with dressing. Arrange watercress on platter or individual plates. Sprinkle with radishes. Add crab cakes. Garnish with remaining dressing.
1 lb. Cooked and clean Dungeness crab meat
1 oz. Whole grain Dijon mustard
3 bunch(es) Watercress
4 oz. Scallops (raw)
1 fl. oz. Fresh lemon juice
2 each French Breakfast radishes, thinly sliced
6 oz. Heavy whipping cream
4 oz. Grape seed oil
4 each Green onion, finely chopped
(To taste) Salt and pepper
3 Tbsp. Butter
1/2 bunch(es) Italian parsley, roughly chopped
3 oz. Panko (Japanese) bread crumbs
(To taste) Ground white pepper