Cavo

Fresh Jumbo Lump Crab Cakes over Avocado and Corn Salsa

(Makes 8 – 4oz. cakes (serve 1 as an appetizer or 2 as an entrée)

From the classic Chesapeake Bay crab cake to more innovative recipes, everyone has a favorite crab cake recipe.  Crab season begins in October and runs through January, so why not enjoy the sweetest, freshest crab now?  This recipe from Cavo’s chef Eric Miller is as colorful as the fall landscape when served with a vibrant salsa. 

Ingredients:
2lb jumbo lump crabmeat – (You can substitute 1lb salmon - small dice - for 1lb crabmeat/ or use shrimp/scallops/or lobster to make a seafood cake.)
(The following should be chopped very small - brunoise cut)
1 red pepper
1 yellow pepper
1 green pepper
1 small jalapeño
1 small potato
1 small shallot
2 tbsp mayonnaise
2 tbsp Dijon mustard
2 bunches chopped chives
4 tbsp bread crumbs
Salt and Pepper to taste

Method:  Pick out all shells of the 2lb jumbo lump crabmeat and leave the crabmeat in big pieces. Lightly sauté all the peppers, potato and shallot and then cool and mix with rest of ingredients i.e. the mayonnaise, mustard and chives. Form into 2 oz cakes lightly coated in bread crumbs and sear in non-stick pan.
Avocado, tomato and corn salsa (optional)

Ingredients:
½ cup each: avocado, roasted corn, tomatoes, red onions, jalapeno pepper, yellow, green and red peppers, parsley, cilantro, salt and pepper, lemon, lime, extra virgin olive oil

Method: Chop all ingredients into small brunoise cut and mix with lemon, lime and extra virgin olive oil, and salt and pepper seasoned to taste.