[HAWAII'S KITCHEN]

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Crab cakes given
royal treatment

Dishes prepared by chef Danny Morioka of Aaron's restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

ALASKAN KING CRAB CAKES
WITH MUSTARD BEURRE BLANC

2 cups king crab meat
1-1/2 teaspoon thyme, chopped
1 tablespoon chives, chopped
1/4 cup whole grain mustard
1/2 cup mayonnaise
Pinch EACH salt and pepper
2 cups bread crumbs (as needed)
2 eggs
1/4 cup water
Oil for frying
>> Mustard Beurre Blanc
1/4 cup dry mustard
1/2 cup soy sauce
1/4 cup sugar
2 cup white wine
1 cup heavy cream
2 cup butter, unsalted, in 1-inch cubes
Juice of 1 lime
Pinch EACH salt and pepper

Combine crab, thyme, chives, mustard, mayonnaise, salt and pepper. Fold gently and add a small amount of crumbs to help mixture combine. Form into 4-ounce balls and set aside.

Beat eggs and water together. Roll crab cakes in egg wash, then in remaining bread crumbs. Fry in oil heated to 350 degrees until golden brown.

To make Mustard Beurre Blanc: Combine mustard, soy sauce and sugar; mix until smooth. Set aside.

Simmer wine over low heat until reduced by half. Add cream and reduce by half again. Turn heat off and slowly add butter, a few cubes at a time. Add lime juice and season to taste. Add mustard mixture in small amounts, until desired sauce reaches desired taste.

Serve crab cakes with sauce.

SHRIMP-CRUSTED SALMON

4 6-ounce pieces Copper River Salmon
>> Shrimp Crust:
10 shrimp (10-count size), marinated in oil, herbs, garlic
1/2 cup bread crumbs
1 tablespoon whole grain mustard
2 tablespoon extra virgin olive oil
1 cup butter, unsalted (room temperature)
1 tablespoon chives
Pinch EACH black pepper and Hawaiian salt
>> Honey Thyme Reduction:
2 shallots, sliced
2 cup red wine
2 cup veal demi glace
1 teaspoon fresh thyme
1/4 cup honey
2 tablespoon butter, chilled
Pinch salt

Preheat oven to 350 degrees.

To make crust: Grill shrimp with shell on until slightly cooked. Peel and dice shrimp. Add remaining ingredients and mix well. Adjust consistency with more butter or bread crumbs. Season with salt and pepper to taste.

To make thyme reduction: Sweat shallots in a little oil. Add red wine and reduce until slightly syrupy. Add veal demi glace and reduce by half over low heat. Turn off heat and add thyme, honey and butter, then season to taste with salt.

To prepare salmon: Sear salmon in a hot sauté pan. Top salmon with shrimp crust and bake in until golden brown. Serves 4.

Nutritional information unavailable.

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