Delicious Crab Cakes

The fusion of Thai and Japanese flavors plus a Mexican
influenced sauce make for the most amazing crab cakes ever.
Togarashi and kaffir lime leaves enhance the succulent flavor
of crab which are plated on a swirl of chipotle hollandaise.
This is a must try recipe.

Ingredients:
Crab Cakes:
6 ounces Dungeness Crab meat, cooked and cleaned
2 Tbs. fresh chives, chopped
¼ cup red bell pepper, minced
1 Tbs. lime juice, fresh squeezed
2 Tbs. mayonnaise
1 tsp. Togarashi
½ cup bread crumbs
Salt and Pepper, to taste
2 Tbs. clarified butter (or Ghee)
1 Magroot (Kaffir Lime) leaf, fresh,
slivered with center stem removed

Sauce:
Chipotle Hollandaise Sauce
1 cup of Hollandaise Sauce
1/2 tsp. Chipotle puree

Garnish:
Lemon-infused Extra Virgin Olive Oil
Cilantro leaves, large
Fresh Chives, whole

Directions:
To prepare the Crabcakes:
Place the crab meat, chopped chives,
minced bell pepper, lime juice, mayonnaise,
Togarashi, Magroot leaf and 1/4 cup bread crumbs
in a non-reactive mixing bowl. Toss lightly together
and season to taste with salt and pepper.
Fill 3 - 2 ¾" bottomless ring molds with the
crab mixture and pack tightly.
Dust the tops and bottoms of the molds
with the remaining 1/4 cup of bread crumbs.
The Crabcakes may be kept in a refrigerator
until ready to sauté and serve.

Just prior to serving, sauté the Crabcakes
in the molds in a very hot pan in clarified butter
for 1-2 minutes on each side until golden brown.
Blot on paper towel and carefully remove molds.

To serve:
Place a generous swirl of the Chipotle Hollandaise
on each plate and place a Crabcake on top.
Drizzle the plate with Lemon-infused Extra Virgin Olive Oil.
Place 3 large Cilantro leaves on
the plate and cross the top
of the Crabcake with 2 whole chives.