Crab Cakes With Smoked Mayo & Brussels

Sprout Salad

Yield: serves 2-4

Time: 50 minutes

INGREDIENTS
Crab Cakes:
Canola oil
1 pound jumbo lump crab meat, picked through for shells
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1 clove of garlic, peeled and minced

1/2 small onion, finely minced

3 tablespoons finely minced fresh parsley
1/4 teaspoon celery salt
1/4 teaspoon fennel salt
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely chopped fresh parsley
1 teaspoon chopped fresh chives
2-3 tablespoon Panko breadcrumbs
1/2 cup all-purpose flour
2 tablespoons clarified butter
1 tablespoon unsalted butter
Pickled Mustard Seeds:
2 tablespoons yellow mustard seeds
3/4 cup cider vinegar
Brussel Sprout Salad:
1 pound of Brussel sprouts, cleaned and trimmed
Kosher salt
1 large Granny Smith apple, julienned
2 tablespoons sliced chives
1/2 teaspoon chopped freash tarragon
1 teaspoon chopped fresh flat-leaf parsley
Smoked Mayo:
1 1/2 cups mayonnaise
Hickory smoking chips + smoker gun or other equivalent device

DIRECTIONS
Begin by making the crab cakes. Heat about 2 tablespoons of canola oil in a
large skillet over medium heat and saute the garlic, onion, parsley, fennel
seeds and celery seeds for about 8 minutes until translucent and pulpy. Set
aside to cool.
In a large mixing bowl, add crab, Dijon mustard, mayonnaise, fresh chopped
herbs, and cooled onion mixture. Season with salt and pepper. Mix gently and
add enough panko bread crumbs so the mixture just holds together but is still
very moist. Form into 2 large crab cakes of 4 smaller cakes. Dust lightly with
flour to coat. Place in the fridge or freezer for 10-12 minutes to firm up.
In a small saucepan over medium heat, add the apple cider and mustard
seeds and simmer until the cider has reduced into a syrup and mustard seeds
are puffy -- about 5 minutes. Remove from heat and set aside.
Blanch Brussels sprouts in salted boiling water for 8-9 minutes until tender.
Strain and plunge into ice cold water to shock. Drain well. Carefully remove
outer leaves and add to a large mixing bowl. Using a sharp knife or mandolin
slice the remaining inside parts of the Brussels sprouts finely. Add to the bowl
along with julienned green apple and toss well to combine. Dress with some
of the cider vinegar and mustard seeds then add chopped fresh tarragon,
chives and parsley. Mix gently and set aside.
To make smoked mayonnaise, place mayonnaise in a large bowl. Using a
smoker gun or other device blow smoke into the bowl with the mayonnaise
then trap it in with another inverted bowl on the top or a plate to cover. Set
aside for 3-5 minutes to allow the smoke to infuse the mayonnaise.
To cook the crab cakes, set a large non-stick pan over high heat. Add clarified
butter then when butter shimmers and is warm add crab cake. Cook for 2-3
minutes on one side until golden then carefully turn and cook for 2-3 minutes
on the second side. Add whole butter to the pan and baste the crab cake with
butter as it cooks on the second side.
To serve, place a smear of smoked mayo on the bottom of the plate. Top with
crab cake, a mound of the Brussels sprouts and garnish with more of the
pickled mustard seeds.