Recipe: Alaskan Crab Cakes with Blueberry Chutney

Today on the show, Evan talks to Chef Kirsten Dixon about what Thanksgiving looks like in Alaska. Kirsten likes to serve Crab Cakes each year on Thanksgiving as Alaskan Crab is in season in November. She uses a shrimp puree instead of eggs to bind the crab cakes together and uses the wild blueberries from her property to make a Blueberry Chutney. Keep reading for her Holiday Crab Cakes and Blueberry Chutney recipe…

Holiday Crab Cakes

½ pound shrimp (or scallop meat)

1 pound Alaska lump crabmeat

1 shallot, minced

1 tablespoon lemon juice

1 clove minced garlic

1 tablespoon finely minced parsley

Salt and freshly ground pepper to taste

Puree the shrimp. Pat the crab meat dry. Coarsely dice the crab meat if necessary. Put the crab and shrimp into a mixing bowl. Add in the shallot, lemon juice, garlic, and parsley. Mix well. Season the crab with salt and pepper. The shrimp should add enough textural glue to hold the crab cakes together but they will be delicate. Form the cakes into 2-inch cakes. These cakes should be on the small side. Place them onto a plastic-wrapped small sheet pan and chill in the refrigerator for about 30 minutes before cooking. These cakes can either be sautéed or baked. To sauté, heat a small amount of canola oil or clarified butter in a nonstick pan. To bake, remove the plastic wrap from the sheet pan and place in a preheated 350-degree oven. Bake for 3-5 minutes or until the cakes are just crisp on the edges and warmed through.

Makes 12 appetizer crab cakes.

Blueberry Chutney

2 pints blueberries

1/2 small red onion, peeled and diced

1 cup dried blueberries

1 clove garlic, peeled and minced

1 small knob fresh ginger, peeled and minced

1-2 strips orange peel, minced

1 1/2 cups packed light brown sugar

1 cup apple juice

1 cup cider vinegar

Combine all the ingredients except the cider vinegar in a large saucepan.

Bring the mixture to a boil, reduce the heat, and simmer over medium-low heat for 30 minutes. Add in the vinegar.

Continue to cook over medium-low heat until the mixture is thickened, about 30 additional minutes.

Makes 1 1/2 quarts.