Pan-Seared Dungeness Crab Cakes

Method

1. 1

   Mince half the chives and diamond cut the other half. Brunoise the shallot. Chop the capers. Segment the mandarin. Clean the frisee.

2. 2

   Brunoise one celery rib. Use a vegetable peeler to make soigne strips with the second celery rib. Place into ice water to curl.

3. 3

   Time to make aioli! In a medium-large mixing bowl, add the Dijon, Worcestershire, egg yolks, and a Pinch of truffle salt or flaky sea salt. Grate or microplane in a garlic clove, then whisk to combine. Very slowly emulsify in the grapeseed oil, whisking the entire time. Adjust the seasoning with lemon zest and ½ of the lemon’s juice. Stir in the chopped capers and 1 tablespoon of the minced chives. Add in a pinch of Aleppo to spice up your life!

4. 4

   Blot dry the crab with the paper towels. Combine with the brunoise shallot and celery. Add the zest of one lemon and half the lemon’s juice, the Old Bay, a pinch of Bali salt, and a tablespoon of the minced chives. Mix together with the whole egg to bind it together and about ⅓ cup of breadcrumbs… just enough to help it bind.

5. 5

   Form into 4 patties and set aside.

6. 6

   Heat the canola oil in the large saute pan over medium-high heat and sear the crab cakes until GBD (Golden Brown & Delicious), then flip and sear until GBD on both sides.

7. 7

   Set on paper towels or a cooling rack and season with Bali salt.

8. 8

   Follow Chef Tucker’s dope plating techniques for a soigne looking plate! Chef’s Kiss