created by: Olives Restaurant
description:
These tempting crab cakes are served with this almond gazpacho prepared with whole blanched almonds, garlic, and sherry vinegar.
yield
1/2 lb. Alaskan king crab or lump crab meat
1/4 lb. Peeky toe crab meat (specialty crab from east coast)
2 oz. Sour cream
1.5 oz. Dijon mustard
1 Egg
3 oz. Panko bread crumbs pureed fine
Paprika Aioli and Oil:
1 Egg yolk
1/2 Lemon, juiced
1 cup Olive oil
As needed Freshly ground black pepper
3 pinches Smoked paprika
1 large Garlic clove, minced
As needed Kosher salt and pepper
Paprika Oil:
3 T. Paprika
1 1/2 cups Cooking oil (Canola or Grape seed)
Haricot Verts Salad:
25 Haricot Verts (blanched, halved on bias, short)
2 tsp. Minced shallots
1 tsp. Diced fresh ginger
1 cup Halved green seedless grapes, sliced into rings
1/2 tsp. Verjus
1 T. Extra virgin olive oil
1 T. 12 nice spring chervil, chopped
2 T. California almonds, chopped and toasted
1/2 Zest of lemon
As needed Salt and Pepper
Almond Gazpacho:
(Yield – 4 cups)
1 cup Whole blanched and peeled almonds
2 cups Stale white bread, cut in cubes, without crust
6 T. Olive oil
2 cups Ice water
2 large Garlic cloves
1 1/2 tsp. Kosher salt
4 T. Sherry vinegar
Check all the crab meat for cartilage and shells. In a bowl mix the sour cream, mustard, egg, scallions and panko together. Add the crab meat and mix gently until the mixture is incorporated evenly but still chunky. Form the crab cakes into 2-ounce rounds about 3 tablespoons. In a lightly oiled skillet brown the crab cakes on both sides until heated through. With a whisk, mix the egg yolk and lemon juice until light and fluffy. Add oil drop-by-drop beating until an emulsion forms. As the sauce thickens, increase the amount of oil added in each addition. Add the remaining ingredients and adjust the seasoning. Mix together paprika and cooking oil. In a bowl combine all of the ingredients.
Toss well to coat and serve. In a blender combine all of the ingredients. Blend until smooth. Adjust seasoning and serve.
