Corn Relish
 
Ingredients

Sweet corn, cut off cob, blanched         ¼ lbs
Red bell pepper, small dice                   ½ oz
Haricot vert, blanched, quartered          ½ oz
Grape tomatoes, oblique                       1 oz
Herb mix                                              1/8 tbs
Salt                                                      TT
Black pepper, #2 grind             TT
EVOO                                                 ¼ tbs

Procedure

1. Place all ingredients in a stainless steel bowl and mix to incorporate.
2. Season with salt and #2 black pepper.
3.  Refrigerate
 

Crab cake Mix

Ingredients

Lump crab                                            1 lbs
Jumbo lump crab                                  1 lbs
Mayonnaise                                          ½ cup
Dijon mustard                                       ½ tbsp
Worcestershire                         ½ tbsp
Tabasco                                               ¼ tbsp
Italian parsley, chopped                        ½ tbsp
Yellow onion, minced by hand  1 oz
Celery, peeled, minced by hand            1 oz
Kosher salt                                           ½ tbsp
White pepper                                       ¼ tbsp
Eggs                                                     2 each
Bread crumbs                                       ½ cups
Lemon juice                                          ½ tbsp

Procedure

1. Combine all ingredients except crabmeat and breadcrumbs.

2. Gently combine lump crab and crumbs.

3. Combine jump lump, do not break up the crab, check seasoning.

4. Note: crab mix should be well chilled before portioning.

 
Crab cake Pick-Up

Ingredients

Blended Oil                                          1 tbsp
Water                                                   1 oz
Crab cake mix                                      5 oz
Seafood seasoning                                A/N
Corn relish                                            1 oz
Corn emulsion                                      1 oz
Jalapeno corn tartar                              1 tbsp
Parsley sprig                                         1 each

Procedure

1. On a baking sheet, place the blended oil and water. Place the crab mix on the baking sheet and push down to form a mounded cake shape.

2. Season top of crab cake with the seafood seasoning and place in the preheated 350 degree oven,

3. Bake in oven for about 6 minutes or until cake is hot and has some brown color on top

4. On a warm plate, place room temperature corn relish in left center of plate.

5. Place the corn emulsion into center of plate

6. Remove the baking sheet with crab cake on it from oven and with a large spatula remove and transfer to center of plate, resting on the corn relish a and centered in the sauce.

7. Very gently use warm butter on top of crab cake.

8. Garnish with tartar sauce in top left corner of crab cake and then the parsley sprig in the tartar sauce.