Oregon Dungeness Crab Cakes with White crème Caper Sauce – Chef Guy Hoy

Crab Cakes

• 1 lb Drained Oregon Dungeness crab meat
• 30 g Fresh basil Chiffonade
• 3 tbsp Extra Virgin Olive Oil
• 2 tbsp Lemon Juice
• 1 Lg Red pepper - Cored, seeded and chopped fine
• 4 oz Mayonnaise
• 150 g Panko bread crumbs
• Salt & fresh cracked pepper to taste

Preheat olive oil in fry pan.
Combine all ingredients together leaving the crab meat for last. Once
mixed well, carefully fold in crab meat. Let mixture stand for 5
minutes. Press into cakes. Fry in oil until golden brown on both sides.

White Crème Caper Sauce

• 2 cups Heavy Cream
• 3/4 cups Butter - cubed
• 1/2 tbsp Chopped garlic
• 2 1/2 tbsp Capers
• 8 tbsp Wine reduction
• Salt & fresh cracked pepper to taste

In medium sauce pan, over medium-high heat, add heavy cream. Do

not leave unattended and stir constantly until cream starts to boil.

Reduce heat to medium. When cream becomes lemon-yellow in color,

add butter and remove from heat. Add remaining ingredients and

blend well.

Wine Reduction

• 1 cup White wine vinegar
• 3 cup White wine
• 2 Finely chopped chalets

In medium sauce pan over low heat, combine all ingredients and
reduce to 1 cup. Strain and cool.