150 g (5 oz) fresh shiitake mushrooms, stemmed and thinly sliced
150 g (5 oz) sugar snap peas, blanched and thinly sliced
75 g (2½ oz) spring onions, trimmed and thinly sliced
230 g 8 oz) raw prawns, peeled
113 g (4 oz) mayonnaise
2 large eggs, beaten
120 g (4 oz) fresh white breadcrumbs
7.5 ml (1½ tsp) coarse sea salt
2.5 ml (½ tsp) black pepper
2.5 ml (½ tsp) ground marash pepper (can substitute any Turkish chili pepper)
680 g (1½ lb) Dungeness crabmeat
30 g (1 oz) unbleached plain flour
Watercress to garnish
Sweet Pea Mayo (recipe below)
Heat 15 ml (1 tbsp) of the oil in a large saucepan over medium-high heat. Add the mushrooms and sauté until just wilted, about 1 to 2 minutes. Remove the mushrooms from the heat and transfer them to a large mixing bowl. Wipe the sauté pan clean.
In a large saucepan, bring approximately 6½ pints (3.8 L) of water to a boil and add 30 ml of salt. Meanwhile, fill a large mixing bowl with ice water. Blanch the peas in the seasoned boiling water for about 4 minutes. Cool in an ice bath for 1 minute; drain. Slice the blanched peas, add them and the spring onions to the bowl with the mushrooms. Mix to combine.
In a food processor, blend the prawns to a rough paste. Add the mayonnaise, eggs, breadcrumbs, salt, pepper and marash pepper to the food processor; pulse 2-3 times to mix.
Add the crab to the prawn mixture and then gently mix the seafood mixture into the mushroom mixture; adjust the seasoning to taste.
Divide the mixture into 16 even portions and form cakes about 6 cm across. Dust a plate with a small amount of the flour. Gently press each side of the crab cakes into the flour to lightly coat.
Heat remaining oil in 2 large sauté pans over medium-high heat. Shallow-fry the cakes until browned, about 3 to 4 minutes on each side.
Place 2 cakes on a plate garnished with watercress, and dap a teaspoon of Sweet Pea Mayo** on each plate. Serve immediately.
Sweet Pea Mayo
Mash 4 cloves of roasted garlic into a paste. In a small bowl, whisk together 1 large egg yolk, 5 ml fresh lemon juice and ¼ tsp Dijon mustard.
In a small bowl, combine 60 ml (2 fl oz) extra-virgin olive oil and 45 ml (3 tbsp) vegetable oil. Add a few drops of these oils to the yolk mixture, whisking constantly, until all of the oil is integrated and the mixture is emulsified.
Add the remaining blanched peas to a blender with 30 ml (2 tbsp) water. Season with coarse sea salt (or kosher salt) and puree until smooth. Add the pea puree to the mayo mixture, and season with salt and pepper to taste. Whisk in garlic.
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