CRAB CAKES WITH CABBAGE SLAW AND BLOOD ORANGE MAYONNAISE

Serves: 4

1 lb. Dungeness crab meat
1/2 cup fresh dry bread crumbs or Panko
1 large egg, beaten
5 Tbsp. mayonnaise
2 tsp. white wine worcestershire sauce
2 tsp. mustard powder mixed with 1 teaspoon cold water
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
6-8 drops tabasco sauce (optional)
Clarified butter or light olive oil
1 bunch spinach, cleaned
Cabbage Slaw (Recipe following)
Blood Orange Mayonnaise (Recipe following)

Pick over the crabmeat carefully to remove any bits of shell or cartilage.

In a mixing bowl, combine the bread crumbs, egg, mayonnaise, parsley, green onions, Worcestershire sauce, mustard, salt and pepper and Tabasco, if using, with the crab meat, but do not overmix. The mixture should have some definite texture.

Form into 12 small cakes and sauté them in a large heavy-bottomed pan over medium-high heat in clarified butter or light olive oil until they are lightly browned on both sides, approximately 3 minutes per side.

Immediately before serving, wilt the spinach briefly in a hot sauté pan and season with salt and pepper. To serve, place 3 cakes on a bed of lightly wilted spinach leaves, arrange the cabbage slaw alongside and garnish with a dollop of blood orange mayonnaise.

BLOOD ORANGE MAYONNAISE

1 whole egg
2 egg yolks
1/2 tsp. mustard powder mixed with 1/4 teaspoon cold water
1/2 cup green onions, minced
3 Tbsp. red wine vinegar
2 blood oranges, peeled, seeded and chopped, juice reserved
1/2 tsp. kosher salt
1/2 tsp. freshly ground white pepper
1 1/4 cups peanut oil

Have all the ingredients at room temperature. Place the gg, egg yolks, mustard, green onions, vinegar, blood orange and reserved juice, and salt and pepper in a food processor and process until the mixture is pale yellow and foamy.

Add a tablespoon of the oil and mix until it is absorbed.

With the processor running, continue to add the oil in a very slow stream until it has all been incorporated.

Taste the mayonnaise and adjust the seasoning if needed.

Store, tightly covered, in the refrigerator. This mayonnaise, which is sufficiently liquid to be used in a squeeze bottle, will keep for approximately a week. Makes 1 3/4 cups.

 

John Ash & Co.©2002 - not for reproduction without permission.