Crab Cakes
2 pound Jumbo Lump
1 each Red Pepper, Small Dice
1 each Small Red onions, Small Dice
1 stalk Celery, Small Dice
1/2 bunch Green Onions, Sliced Thin
1/8 cup Chopped Parsley
1/8 cup Dijon Mustard
1/8 cup Chiffonade Basil
1 1/2 teaspoons Old Bay
1/8 teaspoon Ground Mace
1/2 teaspoon Worcestshire
½ Cup Mayonnaise
2 Egg Yolks
SUMMER FRUIT CREAM
5 each Strawberries, Diced
1 Small Shallot Minced
1 Peach Diced
2 Each Sprigs of Mint, Minced
½ Cup Cream
Directons for Crab Cakes:
1. In a Large bowl Mayo, Egg & All liquids together
2. Add Vegetables Together
3. Add Spices & mix well
4. GENTLY Fold Crab meat & mix together & Be NICE make sure not to break up the crab
5. Season For Taste
6. Sear in pan at medium High Heat with oil for 3 minutes each side, finish in 400 deg oven for 6 minutes
Directions for Summer Fruit Cream:
1. In a Pan, add oil
2. Sauté Shallots, Strawberries & Peaches
3. Add Cream & Reduce
4. Add mint & transfer to plate
5. Top with Crab Cakes