Title: Crab Cakes with Papaya Salsa
Categories: Fish crab, Sauces and, Appetizers, Spreads and
Yield: 6 Servings

--------------------------LEMON GRASS CREAM SAUCE--------------------------
1 Stalk lemon grass chopped
2 c Whipping cream
2 tb Butter softened

----------------------------MEXICAN PAPAYA SALSA----------------------------
1/2 c Mexican papaya peeled;
-seeded and diced
1 c Hawaiian papaya peeled;
-seeded and diced
1/2 c Mango peeled; seeded and
-diced
1/4 Red onion minced
1 bn Mint leaves chopped
1 Lemon-; (juice of)
Kosher salt
Freshly ground black pepper

---------------------------------CRAB CAKES---------------------------------
1/2 lb Dungeness crab meat picked
-over
1 tb Ginger root finely grated
1 Green onion finely chopped
1/3 c Mayonnaise
2 tb Dijon mustard
2 tb Grated Parmesan cheese
2 Eggs
1 1/2 c 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 3/4 cup
panko bread crumbs and mix well. Allow 1/4 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 Cafe-Santa Barbara Ca.

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