Cascade Crab Cake Roll by David Morris of Napeequa Winery

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Recipe: Cascade Crab Cake Roll
Serves 4

6 oz of cooked Washington State Dungeness crab
2 green onions (green parts only) chopped
1 T. parsley, fresh, finely chopped
1/2 tsp. thyme, dried
1/2 tsp. basil, dried
1/2 tsp. Beau Monde
1/2 tsp. black pepper, fresh-cracked
1/2 C. wild rice, cooked
2 egg whites, beaten
1 T. lemon juice, fresh squeezed
2 T. clam juice/nectar
1/3 C. mayonnaise
1 1/2 C. bread crumbs (commercially prepared)
1-2 C. Panko bread crumbs
3/4 C. olive oil

Fire Roasted Peach Dipping Sauce
(make two hours ahead of time for flavor development)

2 Washington State peach halves, preserved
1/2 C. apricot jam1 T. horseradish sauce (cream or deli style)
1 T. Dijon mustard
1 T. Tapito hot sauce
3 T. honey, orange blossom

Crab cake roll:
Hold crab aside and stir remaining ingredients together in large mixing bowl. Fold in crab. Cover bowl with plastic wrap and let rest in refrigerator for 30 minutes. Remove from refrigerator and fold in bread crumbs, 1/4 C. at a time. By the end of the last 1/4 cup, crab cake mix should hold together when made into a ball and not stick to hands. If sticking occurs, add more bread crumbs, 1 T. at a time until sticking stops and the mix is firm.

Roll crab cake mix by hand (or with sushi mat) into rolls. Rolls should be 1 1/2 inch in diameter and about 6-7 inches long.Transfer to shallow pan filled with Panko bread crumbs. Dredge or roll crab cake rolls in Panko until completely coated. Let rest ten minutes.

Heat large frying pan to med-low heat. Add olive oil and let oil come up to pan heat. Gently place rolls into pan and lightly fry for 1 minute and 15-20 seconds per side. Roll them on a total of four sides using this time per/side limit. When rolling onto a new side, inspect the previous side for doneness. It should look golden brown and lightly crispy.

After all sides have cooked, transfer to a mesh screen or rack for cooling. Allow 5-6 minutes to cool before transferring to cutting board. Slice roll with a sharp knife into 1 1/2 inch pieces. Transfer to serving platter. Put fire roasted peach dipping sauce into small sushi/soy sauce bowls and serve. Use chopsticks as you would with California rolls, picking up the pieces and dipping them in the sauce before eating.

Fire Roasted Peach Dipping Sauce
Place peach halves on 425-450 deg grill for 4 minutes per side.
Blend all ingredients with peach halves in food processor (or with hand-held blender) in medium size bowl. Let rest in refrigerator 2 hours before serving with crab cake roll.