Sweet Maine Crab Cake with White Almond Gazpacho

Sweet Maine Crab Cake
with White Almond Gazpacho
 

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Ingredients & Directions

½ lb.
¼ lb.
2 oz.
1 ½ oz
1
3 oz.

1
½
1 cup
as needed
3 pinches
1
as needed

3 T.
1 ½ cups

25
2 tsp.
1 tsp.
1 cup
½ tsp.
1 T.
1 T.
2 T.
½
as needed

1 cup
2 cups
6 T.
2 cups
2
1 ½ tsp.
4 T.

Crab Cakes
Alaskan king crab or lump crab meat
Peeky toe crab meat (specialty crab from east coast)
Sour cream
Dijon mustard
Egg
Panko bread crumbs pureed fine
Paprika Aioli and Oil:
Egg yolk
Lemon, juiced
Olive oil
Freshly ground black pepper
Smoked paprika
Large garlic clove, minced
Kosher salt and pepper
Paprika Oil:
Paprika
Cooking oil (Canola or Grape seed)

Haricot Verts Salad
Haricot Verts (blanched, halved on bias, short)
Minced shallots
Diced fresh ginger
Halved green seedless grapes, sliced into rings
Verjus
Extra virgin olive oil
12 nice spring chervil, chopped
California almonds, chopped and toasted
Zest of lemon
Salt and pepper

Almond Gazpacho
Whole blanched and peeled almonds
Stale white bread, cut in cubes, without crust
Olive oil
Ice water
Large garlic cloves
Kosher salt
Sherry vinegar

1. Check all the crab meat for cartilage and shells.

2. In a bowl mix the sour cream, mustard, egg, scallions and panko together. Add the crab meat and mix gently until the mixture is incorporated evenly but still chunky.

3. Form the crab cakes into 2-ounce rounds about 3 tablespoons.

4. In a lightly oiled skillet brown the crab cakes on both sides until heated through.

5. With a whisk, mix the egg yolk and lemon juice until light and fluffy. Add oil drop-by-drop beating until an emulsion forms. As the sauce thickens, increase the amount of oil added in each addition.

6. Add the remaining ingredients and adjust the seasoning.

7. Mix together paprika and cooking oil.

8. In a bowl combine all of the ingredients.

9. Toss well to coat and serve.

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