Serves 2 as a main course or 4 as an appetizer


Crab Cake Mixture

½ pound cooked Dungeness crabmeat

2 ounces shelled, tailed, and de-veined prawn or shrimp meat

2 ounces fresh scallops

4 tablespoons heavy cream

Juice of ½ a lemon

¼ cup chopped chives

¼ cup chopped fresh parsley

Salt and freshly ground black pepper


Lemon Aioli (makes about ¾ cup)

2 egg yolks

Juice of ½ a lemon

1 garlic clove, minced

1 teaspoon Dijon mustard

½ cup olive oil


Balsamic Syrup

1 cup balsamic vinegar

Salt and freshly ground black pepper to taste

Fresh chopped chives for garnish



Pick through cooked crabmeat and remove shells. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Form 1/4-cup portions of crab mixture into small patties, about ½ -inch thick. Fry the cakes on both sides until golden brown, about four minutes per side. To serve: Arrange hot crab cakes on a plate and sprinkle with chopped chives. Drizzle a touch of balsamic syrup around the edges and serve with lemon aioli on the side.

In a mixing bowl, whisk egg yolks until thick and lemon colored. Whisk in lemon juice, garlic and mustard, mixing well. Gradually add olive oil, mixing steadily, until it is incorporated. If the mixture is too thick, substitute a bit of water for the oil. Season to taste with salt and pepper. Cover and store in the refrigerator until needed.

Pour one cup Balsamic vinegar into a saucepan. Bring to a boil and simmer rapidly until reduced to the consistency of maple syrup. Set aside. In a food processor, combine prawns, scallops, cream, lemon juice and salt and pepper to taste. Purée until smooth. Transfer the mousseline to a mixing bowl and gently fold in crabmeat, chives and parsley. Cover with plastic wrap and chill until needed.

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