Jumbo Lump Crab Taco Pickled Chiles And Avocado Food

JUMBO LUMP BLUE CRAB CAKES

Steps:

• Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
• Refrigerate the cakes for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
• Serve with a red Cocktail Sauce and/or a flavored aioli.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

JUMBO LUMP CRAB CAKE SANDWICH

Steps:

• Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
• Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
• Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
• Whisk all ingredients together and refrigerate or serve immediately.
• Preheat oven to 200 degrees F.
• Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

JUMBO LUMP CRAB CAKES

Steps:

• In a saucepan over medium heat, place the oil, onions, and peppers, and simmer until tender, about 7 minutes. Combine the egg yolks, lime juice, mustard, hot pepper sauce, fish sauce, and white pepper in a large bowl. Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the bowl to the heat for 30 seconds, whisking constantly to insure that the sauce is fully incorporated. Set the sauce down over a bowl of ice and whisk to cool quickly. Refrigerate the sauce, covered, until well chilled.
• Pick over crabmeat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce to the crab and gently combine. Add enough of the fresh breadcrumbs to bind the crab mixture. Check to see that the mixture is moist (the breadcrumbs will absorb moisture as the crab mixture sits) and add more sauce or breadcrumbs as needed and taste for seasoning. Spread Japanese breadcrumbs on a work surface and place ring mold on top. Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down to secure crumbs. Remove crab cakes from the mold and set aside. Repeat until all crab is used.
• Heat some of the vegetable oil in a large saute pan over medium heat. Sauteing in batches, brown the crab cakes on both sides, about 2 minutes per side. Reserve on an ovenproof platter. Place platter in a pre-heated 350-degree oven until heated through, about 5 minutes, and serve.

FOODCHANNEL EDITOR

Steps:

• 1 In a large bowl, combine the crab, tomatoes, onion, jalapeno, garlic, lime juice, and cumin. Fold in the Hass Avocado from Mexico and season to taste with salt and pepper. 2 Add the reserved tomato juice until desired consistency is reached. Sprinkle with cilantro and serve on corn chips or crackers.

JUMBO LUMP CRAB SALAD WITH PLANTAIN CHIPS AND AVOCADO

Steps:

• In a large bowl add all ingredients until blended, being careful not to shred crab meat. Serve in a mold on a chilled plate, garnish with plantain chips and sliced avocado.

PICKLED AVOCADOS

Steps:

• Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool to room temperature.
• Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.)

LUMP CRAB - AVOCADO SALAD

Steps:

• Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
• Stir the remaining ingredients together and toss into the crab-vegetable mixture.
• Chill at least one hour.
• Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
• Spoon the crab salad over the avocado halves. Garnish with lemon wedges.