As the summer comes to an end, I reflect on my recent trip to Alaska. Crisp cool air, blue tinted glaciers, icebergs floating in the calm waters, it was breathtaking! We ventured a whale watching tour in Juneau and were surrounded by at least 30 feeding humpbacks. On our walk back into Ketchikan we followed thousands of salmon swimming up stream in their quest to return home. but the most memorable part of the experience, as is fitting for a chef, was definitely…THE KING CRAB LEGS!
We feasted on pounds of crab at Tracy’s Crab Shack for hours. I could tell they were freshly caught by the texture, the flavor, and the amazing sweetness. Having king crab frozen for most of my life, this truly was an exciting treat!
Below you will find a recipe I recommend trying, in hopes that you too can enjoy the wonderful flavors of king crab!
Good Luck and Good Eating
Cheers! ~Chef Brian Roland of Crave Culinaire
Alaskan King Crab Cakes
Honey – Lemon Aioli
- 1 pound cooked king crab leg meat, picked of any shells
- 4 tablespoons mayonnaise
- 1 tablespoon of Dijon mustard
- ½ each lemon, juiced
- 2 tablespoons chopped chives, tarragon, parsley, (mixed)
- 2 large eggs, whisked
- 1/3 cup panko-style bread crumbs
- 3 tablespoons canola or vegetable oil
- 2 tsp Old Bay seasoning
- Kosher salt & ground pepper (to taste)
In a bowl combine mayonnaise, mustard, egg, herbs, lemon, Old Bay, salt and pepper. Carefully fold in the king crab meat pieces. Add the breadcrumbs and mix well. For, the size and shape of crab cake you desire, and sauté them in the vegetable oil until golden on one side. Flip the cake over and finish in the oven for 2-4 minutes (depending on the size and shape)
Honey – Lemon Aioli
- 1/2 cup mayonaisse
- 1 clove garlic, minced
- 1 tablespoon chopped chives
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- ¼ cup honey
- 2 tablespoons of Dijon mustard
- Kosher salt and freshly ground black pepper
In a medium bowl, mix all the ingredients together.