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Categories:
pink grapefruit ginger syrup egg yolk mustard kosher salt celery seeds lemon juice green Tabasco sauce red Tabasco sauce Worcestershire sauce grapeseed lump crabmeat white bread flour avocado
Viewed: 110 - Published at: a year agoIngredients
- 1 pink grapefruit
- 1/4 cup Ginger Syrup (page 244)
- 1 large egg yolk
- 4 1/2 teaspoons Colmans dry mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon finely ground celery seeds
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon green Tabasco sauce
- 1/2 teaspoon red Tabasco sauce
- 1/2 teaspoon Worcestershire sauce
- 3/4 cup grapeseed or other neutral oil, plus more for frying
- 1 1/2 pounds picked peekytoe or lump crabmeat, picked over for bits of shell
- 4 slices good white bread, crusts removed and cut into 1/2-inch cubes (2 1/4 cups)
- 2 tablespoons Wondra flour
- 1 avocado, halved, pitted, peeled, and thinly sliced
Method
- Use a sharp knife to trim the top and bottom from the grapefruit, then cut off the peel and pith.
- Holding the grapefruit over a medium bowl, slice between the membranes to release the grapefruit segments into the bowl.
- Pour the ginger syrup over the grapefruit.
- Let stand while you prepare the crab cakes.
- Whisk together the yolk, mustard, salt, celery seeds, lemon juice, both Tabasco sauces, and Worcestershire sauce in a large bowl.
- Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture.
- Gently fold in the crab and bread.
- Form the mixture into twelve 3-inch-round patties and dust with Wondra.
- Coat a large nonstick pan with oil and heat over medium heat until shimmering.
- Add 4 patties to the pan and cook until golden brown on both sides, about 6 minutes total, carefully turning once.
- Drain on paper towels.
- Repeat with the remaining patties, wiping out the pan and adding and heating more oil between batches.
- Divide the avocado slices among serving plates.
- Spoon the grapefruit and its syrup all around and place the crab cakes on top.
