JUMBO LUMP CRAB CAKE WITH BLOODY MARY AIOLI AND MIMOSA GASTRIQUE

PENSACOLA BLUE WAHOOS
CHRIS VOORHEES

1 lb. jumbo lump crab meat
½ cup assorted sweet peppers, small dice
½ Tbsp. fresh chives, finely chopped
½ Tbsp. parsley, finely chopped
½ Tbsp. shallot, minced and sautéed
1 egg
1 tsp. Creole mustard
2 Tbsp. fresh squeezed citrus juice (orange, lemon, lime)
1 tsp. fresh citrus zest juice (orange, lemon, lime)
¼ cup Panko breadcrumbs

Bloody Mary Aioli:
4 egg yolks
1 garlic clove
1 Tbsp. cider vinegar
1 Tbsp. lemon juice
1 ½ cups Bloody Mary mix
1 tsp. tomato paste
3 cups olive oil
Kosher salt and fresh cracked black pepper to taste

To make Bloody Mary Aioli, combine the first 6 ingredients in a blender and blend until all ingredients are combined. Slowly add the olive oil until the mixture begins to emulsify. Add salt and pepper and ontinue to blend until seasoned to taste. Remove from blender and store covered overnight to allow the flavors to develop.

Mimosa Gastrique:
2 cups champagne
2 cups freshly squeezed orange juice
2 Tbsp. champagne vinegar
1 Tbsp. shallots, minced
Pinch kosher salt

To make Mimosa Gastrique, sweat the shallots in a sauté pan until translucent. Add the champagne vinegar to deglaze and then add the remaining ingredients. Reduce by 2/3 over low heat or until a syrupy consistency is reached. Season to taste and allow to cool.

 

To make crab cakes, combine all crab cake ingredients and mix thoroughly, being careful not to break up the lumps of crab. Form into 4 oz. cakes and place into a hot pan. Sear for 1 ½-2 minutes on each side. Place into a 350 degree oven and continue cooking for an additional 8 minutes. To plate, spoon a dollop of the aioli onto the plate and place the crab cake on the aioli. Drizzle the gastrique over the crab cake and garnish with micro greens. Makes 4 crab cakes.