Dungeness Crab Cakes

For the crab mixture:

2 lbs Dungeness crab meat

½ cup fresh chopped parsley

½ cup fine diced green onions

4 whole eggs

2 cups scallop mousseline (sub recipe)

1 tsp sea salt

1 tsp ground five-pepper mix

For the mousseline:

4 egg whites

8 oz. fresh scallops

1 cup whipping cream

sea salt & pepper to taste

Panko breadcrumbs for coating

Procedure:

Thoroughly drain crab. In a large mixing bowl mix all ingredients except mousseline.

For the mousseline, add scallops and egg whites to food processor. Process adding cream in a steady stream until mixture stiffens to peak. Using a rubber spatula gently fold in crab mixture.

Make 3 oz. cakes by hand and press them into breadcrumbs. Refrigerate before frying.

For a fun beurre blanc:

In a small saucepan add 1 cup white wine, 1 tablespoon shallots, juice of 1 grapefruit, and reduce by half. Add reduced mixture to blender with the zest of the grapefruit and 4 oz. of chilled butter cubes adding slowly until sauce tempers and thickens. Salt and pepper to taste.