Crab Cakes with Tomato-Corn Relish and Citrus Aioli

  • 12 ounces fresh lump crabmeat, picked over for shells
  • 1/2 cup mayonnaise
  • 3 tablespoons finely diced red bell pepper
  • 3 tablespoons finely diced celery
  • 2 tablespoons finely diced red onion
  • 1 tablespoon minced fresh flat leaf parsley
  • 1 tablespoon fresh lemon juice
  • 3 cups panko (Japanese breadcrumbs)
  • Salt and Freshly ground pepper to taste
  • Canola Oil for frying

Citrus aioli

  • 1 egg yolk
  • Grated zest and Juice of 1 lemon
  • Grated zest and juice of 1 lime
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 cup extra virgin olive oil

Tomato-Corn relish

  • 3 ears corn, shucked and steamed for 5 minutes
  • 2 pints sweet heirloom cherry tomatoes, halved
  • 1/4 cup rice vinegar
  • 2 tablespoons chopped fresh cilantro
  • Salt and freshly ground pepper to taste

In a large bowl, combine the crabmeat, mayonnaise, bell pepper, celery, onion, parsley, and lemon juice and stir to mix thoroughly. Add 1 cup of the panko and mix well, adding a bit more if needed until the mixture holds together. Season it with salt and pepper to taste. Spread the remaining panko in a shallow bowl or pie plate. Form the crabmeat mixture into 6 cakes and dip them into the panko, patting well so that the panko adheres. Place the crab cakes on a parchment-lined baking sheet and refrigerate. To make the citrus aioli: in a food processor, combine the egg yolk, citrus zests and juices, garlic, and salt and process for 1 minute. With the machine running, gradually add the oil to make an emulsified sauce. Cover and refrigerate until ready to serve. To make the tomato corn relish: using a large, sharp knife cut the kernels, cherry tomatoes, vinegar, and cilantro and toss well. Season it with salt and pepper to taste. In a large sauté pan, heat ½ inch canola oil over medium heat. Fry the crab cakes, turning once, until browned, about 4 minutes on each side. Using a slotted spatula, transfer the crab cakes to paper towels to drain. Serve on warmed plates, with the aioli and relish on the side.

Sesame Ahi Tuna with Asian Slaw

Sesame Ahi Tuna with Asian Slaw

Mix Asian Cole Slaw with Ginger Sesame Dressing and top with a layer of thin-sliced and chopped Ahi Tuna. Drizzle with Teriyaki Lime Sauce and Roast Red Pepper Sauce. Sprinkle with sesame seeds and serve in Fried Wonton Shells.

Asian Cole Slaw

Combine medium chopped cole slaw mix with finely chopped red pepper, and angle-sliced green onion.

Ginger Sesame Dressing

Combine 2 tablespoons sesame oil with 6 tablespoons mixed black and white sesame seeds.


Asian Roast Red Pepper Sauce

  • 2 red peppers
  • 3 cloves garlic
  • 2 chipotle peppers
  • 1 T sesame oil
  • 1/2 C olive oil
  • 3 T soy sauce
  • 1 T red wine vinegar

Roast red peppers over open flame until blackened. Rinse in cold water to remove blackened skin. Clean out seeds.

Add peppers to blender with garlic, chipotle, sesame oil. Blend well.

Slowly add olive oil, then soy sauce, then vinegar. Chill.



Teriyaki Lime Sauce

  • 2 C Teriyaki sauce
  • 1/4 C Key Lime juice
  • cornstarch and water (as needed to thicken)
  • 3/4 C sugar
  • 1/4 tsp. Five Spice

Bring Teriyaki and lime juice to boil in small pan. Add cornstarch and water mixture to thicken (mixture should be thick enough to hold up when sugar is added).
Add sugar and Five Spice and set aside to cool.