Thanks to Chef DANIEL RATIGAN for sharing this delicious recipe with CrabFest!
Dungeness Crab Cake with Heirloom Tomato Vinaigrette
Crab Cake Mix
Ingredients
- 1 # Crab Meat
- 2 TSP Minced Garlic
2 T finely chopped shallots - 2 T Minced Chives
- 1 T chopped Basil
- Black Pepper to taste
- 2 EA Egg Yolks with 1 T water mixed
Procedure
Break the crabmeat with your hands into chunks no bigger than a pea. Add all ingredients except egg yolks and breadcrumbs, then mix well. Press crab into form and brush with egg yolks, press into crumbs and repeat.
Heirloom Tomato Vinaigrette
Ingredients
- 2 cups mixed-color heirloom tomatoes (about 5-6), chopped
- 2 tbsp basil, chopped
- 2 tbsp chives, minced
- 1 tsp minced garlic
- 1 tbsp Dijon mustard
- ¼ cup sherry vinegar
- salt & pepper
- 1 cup extra virgin olive oil
Procedure
In a blender, add tomatoes, basil, chives, garlic, honey, Dijon mustard, sherry vinegar, salt and pepper
Blend until the mixture reaches a thick, salsa-like texture
Slowly drizzle in extra virgin olive oil until and blend until ingredients are well mixed
Check seasonings and add more salt and pepper if necessary
