Recipe - Crab Cakes With Papaya Salsa

LEMON GRASS CREAM SAUCE
1 Stalk lemon grass chopped
2 cup Whipping cream
2 tablespoon Butter softened

MEXICAN PAPAYA SALSA
One half cup Mexican papaya peeled;
seeded and minced
1 cup Hawaiian papaya peeled;
seeded and minced
One half cup Mango peeled; seeded and
minced
One fourth Red onion minced
1 bn Mint leaves chopped
1 Lemon; (juice of)
Kosher salt
Freshly ground black pepper

CRAB CAKES
One half pound Dungeness crab meat picked
over
1 tablespoon Ginger root finely grated
1 Green onion finely chopped
1/3 cup Mayonnaise
2 tablespoon Dijon mustard
2 tablespoon Grated Parmesan cheese
2 Eggs
1 One half cup Panko bread crumbs;
(Japanese bread crumbs)
Oil
Hoisin sauce

LEMON GRASS SAUCE: Simmer lemon grass and whipping cream in saucepan until
reduced by 2/3. Whisk in butter until well incorporated. Put in blender and
blend until smooth. Strain through fine sieve. Texture should be velvety.
Set aside.

MEXICAN PAPAYA SALSA: Combine Mexican and Hawaiian papayas and mango with
onion, mint and lemon juice. Season with salt and black pepper to taste.
Set aside.

CRAB CAKES: Pick and clean crab meat, discarding shells and cartilage.
Place crab in medium mixing bowl with ginger root and onion. Add
mayonnaise, mustard, Parmesan cheese and eggs. Mix thoroughly. Add Three fourths cup
panko bread crumbs and mix well. Allow One fourth cup crab meat mixture for each
cake. Shape into flat patties and dredge in remaining bread crumbs. In a
large skillet, heat enough oil for frying the cakes to 375 degrees. Fry
crab cakes until golden brown, 4 to 5 minutes on each side. Remove and
drain on paper towels. Place crab cakes over Lemon Grass Cream Sauce and
garnish with Mexican Papaya Salsa and streaks of Hoisin sauce.

Makes 6 servings. Each serving contains about : 566 calories ; 686 mg
sodium ; 219 mg cholesterol ; 43 grams fat ; 31 grams carbohydrates ; 15
grams protein; 0.50 gram fiber.

NOTES : In the L. A. Times Culinary SOS article, chef Kevin Cloud
commented that : " The papaya salsa is also good with other grilled or
steamed seafood. He further stated that Mexican papaya is larger and more
orange than the Hawaiian papayas traditionally seen in supermarkets. Each
has a different flavor as well. Both are sold in most supermarkets."
Recipe by: Radisson Hotel's Eleven Eleven CafeSanta Barbara Ca.

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998