Recipe from chef Mark Newman of Newman’s at 988 in Cannon Beach. Find this and other recipes in Dishing up Oregon, by Ashley Gartland


2 ounces shelled and deveined shrimp
2 ounces fresh scallops
¼ cup heavy cream
½ pound cooked, shelled Dungeness crabmeat
½ cup fresh flat-leaf Parsley, finely chopped, plus more leaves for garnish
2 tablespoons extra-virgin olive oil


2 egg yolks
Juice of ½ lemon
1 garlic clove minced
1 teaspoon Dijon mustard
½ cup extra-virgin olive oil
Salt and freshly ground black pepper


½ cup spinach
½ cup extra-virgin olive oil


1 cup balsamic vinegar

1. Make the crab cakes: Blend the shrimp, scallops, cream and lemon juice in the bowl of a food processor until smooth. Transfer the mixture to a medium bowl and gently fold in the crabmeat and parsley with a wooden spatula. Cover the bowl with plastic wrap and refrigerate until ready to use.

2. Make the aioli: Whisk the egg yolks in a small bowl until well combined. Add the olive oiled in a slow stream, whisking steadily until well combined. If the mixture is too thick, substitute a few teaspoons of water for the remaining oil, as the aioli comes together. Salt and pepper to taste. Cover bowl with plastic wrap and refrigerate until ready to use.

3. Make the green oil: Blend the spinach and olive oil in the bowl of a food processor until bright green and well combined. Set aside.

4. While the vinegar reduces, remove the crab mixture from the refrigerator and form it into four ½-inch thick patties. Heat the olive oil in a large skillet over medium-high heat. Cook the crab cakes until golden brown, about 4 minutes per side.

5. Make the aioli: Decorate the plate with drops of green oi and balsamic syrup. Place the crab cakes in the center of the plate and garnish with spoonful of aioli and chopped parsley. Repeat with the remaining crab cakes and serve immediately.