Aqua Crabcakes

Crabcake mix

Mayonnaise
Breading
Basil Mayonnaise

Mayonnaise:

2 egg yolks + 1 whole egg
12 oz. olive oil (pomace quality)
2 tsp. dijon mustard
1 oz. lemon Juice
1/8 tsp. cayenne pepper
salt

Blend egg yolk, mustard, cayenne and lemon juice in food processor. Add oil in a small, steady stream. Check seasoning and keep chilled.

Crabcake mix:
1 lb. lump crabmeat
1 stick celery, diced small
1/2 onion, diced small
1 oz. olive oil
2 tbsp. chopped parsley
1 tbsp. chopped chives
1.5 oz. Panko

Saute onions and celery in olive oil. Mix crab, mayonnaise, parsley, chives, Panko, celery , and onion in a large bowl and check seasoning. Form into cakes by using an ice-cream scooper and hand shaping into a 1.5"-2" dia x 1.5"-2" h cylinder. Bread and chill.

Breading:
4 eggs, beaten
1.5 oz. Panko
2 oz. Wondra flaur

Roll formed cakes in the flour, shake off excess. Dip cakes in the beaten eggs, shake off excess. Roll cakes in Panko, shake aff excess. Store on dry surface until ready to fry.

Tomato salad:
8 blanched tomatoes, diced small
3 shallots, diced small
1 tbsp. garlic, minced
3 oz. pure olive oil

combine; place in sauce pan on low heat for 8 minutes.

6 leaves basil chiffonade
3 oz. balsamic vinegar
salt and pepper

combine all ingredients, mix well.

Basil Mayo:
2 egg yolks + 1 whole egg
double batch basil oil

Place eggs in Cuisinart/food processor and blend; add basil oil in slowly. Place in squirt bottle.

ASSEMBLY:
Deep fry Crabcakes in until golden brown. Dot inner rim of plate with basil mayo and dot outer rim with black pepper. Place one spoonful of tomato salad in center of plate; place crabcakes on top; make circle with basil oil around.

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